Traditional Beef Chili (sort of)

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
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons tomato paste
  • 2 pounds ground beef, 85:15 mix
  • 3 garlic cloves,  finely chopped
  • 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

 

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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