Winter Chili Recipe

by

Nightstory

Copyright (c) 2009.  All Rights reserved.

Image by tsakshaug via Flickr

When the weather turns to grey and gets very cold,

To the stove I go, with my frying pan and soup pot,

To mix the ingredients, I learned from this simple recipe,

and, along with fresh baked bread, I serve this piping hot.

Manga.

Winter Chili

2  pounds of fresh ground beef

3 tablespoons of Extra Virgin Olive Oil

1  large yellow onion

1/8 stick of butter

1/4 cup of red wine

2  cans of S&W Mexican Styled Stewed Tomatoes

2  cans of Dark Red Kidney beans

1  can of tomato sauce

2  cups of water

1  crushed clove of garlic

1  tablespoon of Chili powder

1  teaspoon of flour

1/4 teaspoon cayenne pepper

A sprinkle of ginger,

3 small chili peppers diced

On a cutting board, cut, peel and dice the onion into very small pieces, crush the garlic.

Open cans of Stewed Tomatoes and tomato sauce.

Open the Kidney Beans and drain.

In your large soup pot, add the drained kidney beans

Prepare the frying pan.  In a large frying pan, (this has to be a very large frying pan), add the olive oil and the butter, slowly heat until the butter starts to melt, then add the onion and the garlic, stir around until the onion is translucent.  When the onions have become translucent, slowly pour in the wine, stir a little more.  As the wine starts to reduce, turn up your heat to medium, add your ground beef and brown.  Once the beef is browned, drain off the excess juice.  Return to the stove.

Pour in tomato sauce, sprinkle in Chili powder, diced chili peppers, Flour, Cayenne, Ginger, S&W Mexican Styled Stewed Tomatoes (I have found for my recipe, this brand always seems to work the best, if you have another favorite that you like, go ahead and use them).

Fold in the ingredients and then slowly pour and stir in the water.  

Reduce the heat to low.  

Cover and let it simmer for about fifteen minutes, stirring occasionally.  

After fifteen minutes, remove the contents from the frying pan and place them all into the soup pot.  

Stir it all together, turn on the heat to low and cover, again, remembering to stir, for another fifteen minutes or so.  

I usually take this time to make my quick Mexican cheese bread.

Mexican Cheese Bread

1  Tube of jumbo butter milk rolls

1  package of shredded four Mexican cheeses

Open the rolls, separate, place on an ungreased cookie sheet about two inches apart,  with your thumb, make and indentation in the center of each roll.  Place cheese in the indentation.   Bake at 375 for 13 to 17 minutes.

When they are done, so is your Chili.

Time to to eat, I hope you enjoy.