There are a lot of really great flavors happening in this Texas Chili recipe.
Texas style chili, but simmered in wine instead of the usual beer.
Servings: 14 servings
- 1 pound dried kidney beans
- 3 pounds lean ground beef
- 1 large sweet onion, chopped
- 1 medium green bell pepper, seeded and diced
- 4 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon cayenne pepper
- ¼ teaspoon oregano
- salt and pepper, to taste
- One 28-ounce can chopped tomatoes, with juices
- 1 cup red wine
- 2 small jalapeños, seeded and finely chopped
- 2 teaspoons packed light brown sugar
- 1 teaspoon tabasco sauce
- ⅓ cup golden raisins (optional)
- Soak the beans in water for 24 hours. Change the water after 12 hours.
- In a large sauté pan, brown the beef, onions and bell pepper over medium heat; drain the fat.
- Add the spices to the meat and mix well.
- In a large pot, pour in the tomatoes, wine and jalapeños. Add the meat mixture and stir to combine. Cook over low heat for 1 hour. Stir in the brown sugar and tabasco sauce. Add the (drained) beans, and cook until tender. Add the raisins, if desired.
Serving: 14serving, Calories: 297kcal, Carbohydrates: 30g, Protein: 29g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 60mg, Sodium: 283mg, Potassium: 1033mg, Fiber: 7g, Sugar: 6g, Vitamin A: 862IU, Vitamin C: 18mg, Calcium: 74mg, Iron: 6mg