The Best Damn Chili
Make a day or so ahead, the flavour improves
2 cups chopped onion
1 cup chopped green peppers
8 garlic cloves, minced
1 lb ground sirloin or chopped steak you got Monday morning at Super Store
1 jalapeno pepper seeded & chopped
2 Tbsp. chili powder
2 Tbsp. brown sugar
1 Tbsp. ground cumin
3 Tbsp. tomato paste
2 bay leaves
1 or 2 cups merlot or other red wine
2 796 ml diced tomatoes
2 398 ml cans beans, kidney or a mix of beans drained
1 cup chopped green peppers
8 garlic cloves, minced
1 lb ground sirloin or chopped steak you got Monday morning at Super Store
1 jalapeno pepper seeded & chopped
2 Tbsp. chili powder
2 Tbsp. brown sugar
1 Tbsp. ground cumin
3 Tbsp. tomato paste
2 bay leaves
1 or 2 cups merlot or other red wine
2 796 ml diced tomatoes
2 398 ml cans beans, kidney or a mix of beans drained
Open the red wine, you know what to do with that.
In a large stock pot over medium heat brown ground sirlion, if using steak add a little oil to the pot and brown meat. Add onions, green peppers, garlic, beef and jalapeno to pot; cook about 10 minutes stirring often. Add chili powder, brown sugar, cumin, tomato paste, salt, pepper and bay leaves. Cook for a minute stirring constantly. Add 2 cups of wine or 1 if thats all thats left. Add tomatoes, and beans, bring to a boil, cover, reduce heat and simmer for 1 hour, stirring occasionally. Uncover and cook for 30 minutes, stirring occasionally. Discard bay leaves.