Chili

Place a large pot over high heat and add the olive oil. When the oil is hot (it will ripple) add the ground beef to brown it, breaking it up with a spoon as it cooks. Season with salt and pepper.

When the meat is browned, drain it through a sieve to get rid of any excess fat and remove the remaining grease from the pot. Return the meat to the pot and put it back over medium high heat.

Add the onions and green peppers and sauté for about 2 minutes. Season with salt and pepper and add 1 tablespoon of the chili powder, mix well. Add the garlic and let it sauté for about 30 seconds.

Turn the heat up to high and add the wine. Scrape the bottom of the pot to release any of the flavours that may be there (deglazing).

When the wine has cooked out, drop the heat the medium and add the tomatoes. Pour the beef stock into the empty tomato jar or can and swish it around to release any of the tomato that may be remaining and add it to the pot. Stir well.

Season with salt and pepper and add the remaining 2 tablespoons of chili powder. After the chili has come back up to a boil, drop the heat to medium low and let the chili simmer.

Open the can of beans and rinse them well to get rid of the excess starch. Add the beans to the pot and stir to combine. Let everything simmer for 20 minutes and voila, you have your chili! Taste and adjust seasoning.

Notes:
1. To make it spicy/hot you can add some cayenne pepper.
2. If you don’t have any wine on hand you can use stock (beef, vegetable or chicken). Omit this step if you don’t have any stock either.
3. Use water if you don’t have any stock on hand.
4. If you are using ground chicken or turkey in this recipe then cut the amount of chili powder to 2 tablespoons, then taste and adjust seasoning.