Ingredients
- 1 pound coarsely ground beef chuck
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon dried sage leaves
- 1 clove garlic, minced
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, chopped
- 1/2 shallot, chopped
- 1 red bell pepper, seeded, chopped
- 1/2 jalapeno pepper, halved, seeded chopped
- 1 tablespoon chili powder
- 1/4 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon ground chipotle pepper, or to taste
- Salt, to taste
- 1 cup Gallo burgundy wine
- 1 (16 ounce) can crushed tomatoes
- 1 (16 ounce) cans black beans, drained and rinsed
- 1 (16 ounce) bag corn chips
Directions
In a medium, hot soup pot brown the chuck with the thyme, sage and garlic. When browned remove and drain beef. Set aside. In the same pot heat the oil and add the onion, garlic, shallot, red bell pepper and jalapeno. Saute until vegetables begin to brown, about 7 to 10 minutes. Add chili powder, cayenne pepper, chipotle pepper, salt and cook, stirring, until spices begin to stick to the pan. Add Gallo burgundy and cook until liquid is reduced by 1 half. Add tomatoes and bring to a boil. Stir in beans and reserved beef and simmer, partially covered, over medium low heat for 1 hour. Serve with corn chips. Chili may be made, up to 2 days in advance and kept covered and refrigerated. Reheat to serve.

















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By Bru088
on December 22, 2011
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was a hit at our office Christmas party. Requested 4 years in a row!I also used homemade wine instead of Burgundy only because it was on the counter but it really made the chili taste great!
By mrtemple
Long Beach, CA
on November 21, 2011
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Perfect!
By torba97_12904148
Fremont, CA
on June 11, 2011
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Judge for yourself! I had 2 pounds each...ground ...pork, beef, veal...in prep for another dish. Found this chili recipe and used the meat. . Followed recipe wirh exception...ground every ingregdient except meats. Absolutely delicious. I have nothing to do with this dish. Do yourself a favor and try this recipe and communicate with us. My taste buds, my smells and my my tongue convinced me that this is a keeper. Thanks FoodTV. Annie , Fremont , CA
Read all 32 reviews