Traditional Beef Chili (sort of)

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

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