- 2 lbs ground beef (80/20 or 85/15 recommended)
- 1 small bottle Chardonnay wine (187 mL or about 6 oz)
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 Tablespoons chili powder (I use 2 if kids will be eating it)
- 4 bay leaves
- 1 Tablespoon dried basil
- 1 teaspoon dried thyme
- 2-3 onions, chopped
- 2 bell peppers, chopped (I love using 2 colors!)
- 3-4 stalks celery, chopped
- 1 (16 oz) can tomato sauce or crushed tomatoes
- 3 (10 oz) cans original Ro-tel diced tomatoes with green chiles [or 2 (15 oz) cans of the Trader Joe’s version]
- 2 Tablespoons brown sugar
- 1 can light kidney beans, drained and rinsed
- 1 can dark kidney beans, drained and rinsed
- shredded cheddar, sour cream, green onions, and tortilla chips for serving
- Heat a large pot over medium-high heat and add beef. Brown the beef by letting it sizzle for a few minutes, then stir and break it up with a wooden spoon, cooking until no longer pink. Drain off any grease and add wine, salt and pepper, chili powder, bay leaves, basil and thyme.
- Add onions, peppers, and celery. Add all the canned tomatoes and brown sugar. Simmer, covered, over low heat for one hour.
- Taste and adjust salt and seasonings if needed. Add beans and simmer 15 minutes more.
This recipe is by Glenn, a dear friend.
The chili is wonderful (better??) left over, so it can be easily made ahead of time! It also freezes well.