This recipe was going to be called “Ian’s Chili”. I have mentioned Ian before; he is a boyfriend I used to live with. Ian loves this chili and when I told him I had written this recipe and was going to name it after him, he had the biggest smile on his face! Then he threatened to sue me for wanting his furniture out of my basement – 2 years after he moved out, so now this recipe is called “Chili”. So a quick note about this chili, it’s spicy but not hot. Spice does not equal heat here. I kind of consider this an Italian version of chili!
Serves 4 – 6
1 Package of extra lean ground beef (usually between 400 g and 500 g)
1 Large onion (red or white) or 2 medium onions, chopped into large chunks (about ¾ inch cubes)
1 Large green pepper, chopped into 1 inch cubes
3 tbsp chili powder
3 Cloves garlic, crushed
¼ cup wine (red or white is fine)
1 680 ml jar of strained tomatoes (passata) or 796 ml can of crushed tomatoes
¾ cup sodium reduced beef stock
1 540 ml can of red kidney beans
1 tbsp extra virgin olive oil
– Place a large pot over high heat and add the olive oil. When the oil is hot (it will ripple) add the ground beef to brown it, breaking it up with a spoon. Season with salt and pepper.
– When the meat is browned, drain it in a sieve to get rid of any excess fat. Return the meat to the pot and put back on the heat, drop the heat to medium high.
– Add the onions and green peppers and sauté for about 2 minutes.
– Season with salt and pepper and add 1 tbsp of the chili powder, mix well.
– Add the garlic and let it sauté for about 30 seconds.
– Turn the heat up to high and add the wine. Scrape the bottom of the pot to release any of the flavours that may be there (deglazing).
– When the wine has cooked out, drop the heat the medium and add the tomatoes. Pour the beef stock into the empty tomato jar or can and swish it around to release any of the tomato that may be remaining and add it to the pot. Stir well.
– Season with salt and pepper and add the remaining 2 tbsp of chili powder.
– After the chili has come back up to a boil, drop the heat to medium low and let the chili simmer.
– Open the can of beans and rinse them well to get rid of the excess starch; add the beans to the pot and season with salt and pepper.
– Let everything simmer for 20 minutes and voila, you have what chili!
– Taste and adjust seasoning.
- To make it spicy/hot you can add some cayenne pepper.
- If you don’t have any wine on hand you can use stock (beef, vegetable or chicken). Omit this step if you don’t have any stock either.
- Use water if you don’t have any stock on hand.
- If you are using ground chicken or turkey in this recipe then cut the amount of chili powder to 2 tbsp, then taste and adjust seasoning.