Recipe courtesy of Food Network Kitchen
Save Recipe Print
Spicy Beef Chili
Yield:
4 to 6 servings
Yield:
4 to 6 servings

Ingredients

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.

My Private Notes

Add a Note
More from:

Potluck Parties

Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

White Chicken Chili

Recipe courtesy of The Neelys

Beef Stew with Root Vegetables

Recipe courtesy of Ree Drummond

Chunky Beef Chili

Recipe courtesy of Ree Drummond

Beanless Beef Chili

Recipe courtesy of Sandra Lee

Tailgate Chili

Recipe courtesy of Virginia Willis

Jamie's Chili

Recipe courtesy of Jamie Deen

Tyler's Texas Chili

Recipe courtesy of Tyler Florence

Beef Bourguignon

Recipe courtesy of Anne Burrell

Browse Reviews By Keyword

          Latest Stories