Art's Easy Firehouse Chili
The best chili recipes are easy, serve up spicy heat and make enough for a few meals so you don’t have to cook every night of the week.
You won’t use a whole bottle of Duplin's Burgundy wine in this recipe, which is great because the wine’s hint of sweetness pairs perfectly with the chili. Serve leftovers over pasta, rice or crumbled cornbread.
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 1 pound lean ground beef chuck
- 1 28-ounce can diced tomatoes
- 1 1.25-ounce package of McCormick chili seasoning
- 1 tablespoon chili powder, or to taste
- 1 tablespoon red pepper flakes, or to taste
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 3 14-ounce cans of tricolor beans, drained
- 1/2 cup Duplin Burgundy wine
- 1 14-ounce can of tomato sauce
- Garnish Ingredients:
- 1 slice of bread
- 2 cups shredded 3-cheese Mexican cheese blend
- 4 scallions, thinly sliced
Directions:
- Place a large saucepot or large deep skillet over medium-high heat. When pan is hot, add the extra-virgin olive oil to the pot.
- Add chopped onion to the plan and sauté for about 5 minutes, just long enough for onions to soften.
- Add ground beef to the pan. Cook about 10 minutes, crumbling and stirring as the meat browns. Carefully drain excess grease from the pan, leaving meat in the pan.
- Add diced tomatoes, McCormick chili seasoning, chili powder, red pepper flakes, onion powder and garlic powder to the pan and stir well.
- Add drained beans and Duplin Burgundy wine to the pot. Bring mixture to a boil, reduce heat and simmer for 30 minutes.
- Add tomato sauce to the pan and simmer another 15 to 20 minutes.
- Ladle chili into bowls. Garnish each bowl with a slice of bread, a sprinkling of chopped scallions and a generous mound of shredded cheese.
- Makes 6 to 8 servings.
Products you will need:
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