Spicy Beef Chili

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I substituted 1 lb bison for the beef (definitely worth the price!!! The taste is more flavorful than ground beef, and it's healthier for you! and doubled the tomatoes as others suggested. After reducing the wine, I combined everything into my slow cooker and let it simmer for 4 hours. This was delicious and all of my guests asked for the recipe!

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This is a great chili. My first time cooking chili, and it turned out wonderful. I made it with the double tomato a can of bush's chili beans also drained and rinsed, added more heat and garlic to the recipe and it came out wonderfully

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I, too, used double the crushed tomatoes, chili was still very thick. Best chili recipe!!

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I too as others have suggested, added more tomatoes (28 oz and it turned out fine. I started to add the beef and it started to get way too thick. I had an 8 oz can of tomato sauce off hand and added that in as the last step. If it's too runny, you can just cook off the liquid to your liking. My boyfriend suggested adding the whole jalapeno for next time, but it would be way too hot for me! This was my first attempt at making homemade chili and my friends were impressed! :

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I've made this my go-to chili recipe which I've used numerous times over the past few years. I first tried it because I preferred black beans over the usual red bean chilis and was intrigued by the idea of using red wine in a chili recipe. I also added some more crushed tomatoes (actually a lot more, I used two large cans of crushed tomatoes and it was still pretty thick in my opinion. It may not be the traditiional chili but it sure is tasty and a nice change of pace. I sometimes add a little more chipotle pepper instead of chili pepper for seasoning also. Overall very good.

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I have made this 3 times in the past 2 weeks. It is my families favorite chili recipe. I'm making it again today for my husbands card group. I'll be putting out a chili bar with cheese, onions, sour cream, fritos or crackers, and possible elbow macaroni. ( I live in Ohio where we are used to having "3 ways" at our chili restaurants - chili, cheese and pasta.. Enjoy.....

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I'm a Texas girl and have tried lots of chili recipes. This is one of the best - top 3, and definitely the best I've ever made. The first time, I followed the recipe exactly (chose a different, inexpensive wine. Superb! The second time, I left ouf the jalepeno (forgot to buy one, added more garlic, and used a 28 oz can crushed tomato instead of 16 oz...Still great. I will probably not use another recipe for beef chili again.

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This was my first time making chili, and my husband and I absolutely love this recipe! After making it a couple of times, I changed just a couple of things- I added about a half can of tomato sauce because mine came out super thick, and I let it simmer on low for about 3 hours- trust me on this one, it really brings out all the amazing flavor this chili has!

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This chili is very meaty and has little liquid, the way that chili should be done. I made this recipe twice. The first time I followed the instructions as they were, second time around, I added twice the Cayenne and I thought it was better. Either way, it is very good, and it is quick and easy to make. Burgundy in Chili?!... it worked...

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I love this recipe. Sometimes I add cilantro and always top with sour cream and cheese instead of jalape?os, but it's all personal preference! I couldn't find the burgundy at a liquor store one of the times I made it, so tried out a merlot with an oak flavor and it was fantastic. It's definitely not difficult to make either...just some chopping then waiting! I recommend not cutting out the sage - it adds something different than most chili recipes I've made and smells great while cooking.