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Perfect Weekend Chili

Weekends were made for lazing about in sweatpants with a movie marathon and a heaping bowl of chili.
Course Main Course, Soup
Keyword Bell Pepper, Chili, Dinner, Ground Beef
Servings 0

Ingredients

  • Olive oil
  • 1 pound ground beef
  • 1 medium yellow onion, diced
  • 1 green bell pepper, diced
  • 3 cloves of garlic, minced
  • 3 Tbsp chili powder
  • 1 Tbsp cumin
  • 1 tsp paprika
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 tsp cayenne pepper, or to taste
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 6 oz. can tomato paste
  • 1/4 cup white wine
  • 2 cups beef broth
  • 1 28 oz. can crushed tomatoes
  • 1 Tbsp Worcestershire sauce
  • 1 - 2 Tbsp sugar, or to taste
  • 1 - 2 bay leaves
  • 1 can green chilis, drained
  • 1 can kidney beans, drained
  • 1 can black beans, drained
  • Parsley or cilantro to garnish

Instructions

  • In a large stock pot or Dutch oven, heat a few tablespoons of olive oil. Brown ground beef. Drain and remove ground beef from pot.
  • Add more olive oil and sauté bell pepper and onion until translucent, about 5 minutes. Add garlic and sauté another minute, until fragrant.
  • Add chili powder, paprika, smoked paprika, oregano, onion powder, garlic powder, cayenne pepper, salt, and pepper. Toast spices for a minute.
  • Add tomato paste, and sauté until color develops. Another 2 to 3 minutes.
  • Deglaze the pot with white wine. Add in beef broth, crushed tomatoes, Worcestershire sauce, sugar, bay leaves, ground beef, green chilis, kidney beans and black beans.
  • Bring to a simmer, reduce heat, and continue simmering for 40 - 45 minutes with the lid loosely covered. Stir occasionally to prevent sticking.
  • Remove and discard bay leaves. Garnish with fresh parsley or cilantro.
  • Serve with sour cream, cheddar cheese, and cornbread.