Servings: 8 Prep 15 mins Cook 1 hr
- 2 tablespoons vegetable oil
- 1 2 1/2 piece beef chuck or shoulder, cut into 1/2-inch cubes
- 1 large onion, diced
- 1/2 cup dry red wine
- 1 tablespoon all-purpose flour
- 5 tablespoons chili powder
- 1 1/2 tablespoons garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground red pepper (cayenne)
- 1 can (28 ounces) crushed tomatoes
- 1/2 teaspoon salt
- Cooked rice, shredded cheddar cheese
1. Heat oil in large, heavy pot over high heat. Add meat and onion; cook for 8 minutes, stirring after 3 minutes.
2. Combine wine, flour, chili powder, garlic powder, oregano and red pepper in medium-size bowl. Add to meat in pot, along with tomatoes and salt. Bring to a boil. Reduce heat to medium-low; simmer, uncovered, stirring, for about 50 minutes. If too thick, thin with a little water.
3. Serve with accompaniments if desired.
- Chili is always better with the extra punch of a tasty garnish, from scallions to sour cream. Try this easy-on-you guacamole: Mash flesh from 3 ripe avocados in a bowl. Stir in 3 tablespoons each finely chopped red onion and lime juice, 2 tablespoons chopped fresh cilantro, 1 finely chopped seeded jalapeno and 14 teaspoon each salt and hot-pepper sauce. Refrigerate. Spoon a dollop on each chili serving.
Nutrition Facts Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 435, Fat, total (g): 30, chol. (mg): 97, sat. fat (g): 12, carb. (g): 14, fiber (g): 4, pro. (g): 29, sodium (mg): 383, Percent Daily Values are based on a 2,000 calorie diet.