“Chili is much improved by having had a bad day to contemplate its fate.”
-John Steele Gordon
The beautiful thing about chili is that it’s so customizable and quick to put together. The problem with chili is that I tend to throw in everything but the kitchen sink, so when it comes out amazing I never quite remember what I did! This recipe, while fairly simple, is sooo good and easy to make for a cold winter night.
…Just two words of warning: man farts.
*Note: I like a thicker chili… I’m a strong believer that chili should not be SOUP! Buuut if you like more liquid, feel free to add more wine/beer/stock
1lb Ground Beef (at least 80% lean)
1 Small Yellow Onion, roughly chopped
2 Cloves Garlic, finely minced
(15oz) Can “Fire-Roasted” Diced Tomatoes, WITH the liquid
2 (15oz) Cans Beans (use your favorites, I used red kidney and black beans), rinsed and drained
2 (8oz) Cans Tomato Sauce
2 Tbsp Tomato paste
1/3 Cup Red Wine (or dark beer… or beef stock if you must)
1 Tbsp Chili Powder
1 1/2 tsp Paprika
1 1/2 tsp Cumin
3/4 tsp Cayenne (more or less depending on if you like things spicy)
1 1/2 tsp Dried Oregano
1 1/2 tsp Dark Cocoa Powder
1 tsp Salt
1. Heat a large skilletover medium-high and add the ground beef. Cook until thoroughly browned, but try to keep it a little chunky. Drain off the grease and put the meat in the bowl of the slow cooker.
2. This step is what makes this recipe so simple… Throw every other ingredient into the slow cooker. Start with the onion, garlic, beans, tomatoes and spices; on top of that add the tomato sauce, paste and red wine and stir it all together (try to maintain the chunkiness of the meat, but it will fall apart a bit).
3. Cook the chili on low for about 6 hours and you’re ready to eat!