Our signature chili is our Greek Lamb Chili, but our friend Helene hates lambs and loves chili. This is slight variation of that chili but remains a rich and very tasty dish for all to enjoy.
Serves 6-8 people
Ingredients
- 2 cups red onions, chopped
- 2 cups green peppers, chopped
- 1 red hot chili pepper, seeded and finely chopped
- 1/2 teaspoon red pepper flakes
- 2 tablespoons tomato paste
- 2 pounds ground beef, 80:20 mix
- 4 garlic cloves, finely chopped
- 2 1/2 tablespoons chili powder
- 1/2 teaspoon fresh oregano, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon of cayenne pepper
- 1 cup red wine
- 1/2 cup ruby port
- 1 28 oz can of whole tomatoes crushed by hand
- 1 28 oz can of tomato puree
- 1/4 cup of masa harina mixed with a cup of water (you can add more if you would like to further thicken the consistency of the chili
- 2 15 oz cans of garbanzo beans
- To be served with the chili
- Shredded sharp cheddar cheese
- Chopped red onion
- Tostitos Scoops
- Sour cream with chopped chives mixed in
- To be served with the chili
Time to Cook
- Put a large pot on top of a medium-high heat and sauté onions, peppers and red pepper flakes until translucent, add the tomato paste and stir for another two minutes
- Add the meat, garlic, chili powder, oregano, cumin, cayenne and cook until pink barely disappears
- Add the wine and ruby port and cook on high heat until almost evaporated
- Add the tomato sauce and tomatoes, bring to a boil and cook for 90 minutes on a low heat with the lid on, stir often
- Take the masa hirana and mix it with with 1/2 cup of water, stir into the chili, then add the beans and cook another 15 minutes and serve
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