Spicy chili with beef

Votes: 1

Time: 1 hour 45 minutes
Servings: 4 - 6

Spicy chili with beef - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g coarsely ground beef shoulder
450 g chopped canned tomatoes
450 g rinsed canned black beans
1 teaspoon dried thyme leaves
0.5 tsp dried sage leaves
1 crushed clove of garlic
2 tbsp. l. olive oil
1 medium onion, chopped
2 chopped garlic cloves
1/2 shallot, chopped
1 red bell pepper, seeded and chopped
0.5 jalapeno pepper, halved, seeded and chopped
1 tbsp chili powder (spices with chili pepper)
0.25 tsp cayenne pepper (or to taste)
0.5 tsp ground chipotle (or to taste)
Salt to taste
1 tbsp. Burgundy wine (read more)
450 g corn chips

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

In a preheated medium saucepan, brown the beef with thyme, sage, and garlic. When the meat is browned, remove and pat dry. Set aside.

Heat the oil in the same pan and add the onion, garlic, shallot, bell pepper, and jalapeño. Cook until the vegetables begin to brown, about 7-10 minutes. Add the chili powder, cayenne pepper, chipotle pepper, and salt and cook, stirring, until the spices begin to stick to the pan. Add the wine and cook until half the liquid has evaporated. Add the tomatoes and bring to a simmer.
Add and stir the beans and cooked beef, then simmer, partially covered, over low heat for 1 hour. Serve with corn chips. The chili can be refrigerated for up to two days in a sealed container. Reheat before serving.

Categories:

recipe / Soups / Thick soups and stews / / Food Network - recipes / Mexican cuisine

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