"RAINY DAY" CHILI
OMG, clouds are gathering above San Diego, rain is in the forecast for the weekend! This means two things: people drive like we have 2 feet of snow, and the rest of us rush to our kitchens and start making soups, and yes, CHILI! Music to my children's ear. Here is my version of this popular comfort food:
Ingredients: (portion is for two meals for 4 people, hungry teenagers in my house)
- 1 lb of extra lean ground beef (with the amount of beans you can double the meat if you like, my kids prefer less meaty soup)
- 1 large onion, chopped
- 3-4 garlic cloves, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of dried oregano
- 1/4 teaspoon of crushed red peppers
- 1 teaspoon of cayenne pepper
- 1/2 teaspoon of chili powder
- salt and pepper to taste
- 1 28 oz can of diced tomatoes in tomato juice
- 1 can of whole kernel corn
- 1 can of Garbanzo beans
- 2 cans of Kidney beans
- 2 cans of Pinto beans
- 1 cup of red wine
- 2 cups of water
- 2 tablespoon of extra virgin olive oil
In a large pot heat extra virgin olive oil on medium-high and brown ground beef, breaking it up as it cooks, about 10 minutes. Add chopped onions and garlic, cook for another 5 minutes. Mix all spices together and add to meat. Pour in tomatoes. Rinse kidney and pinto beans, they tend to be stored in thick, sticky liquid. Add corn, garbanzo, kidney, and pinto beans to your pot. Add two cups of water and 1 cup of red wine. Bring it all to a boil, turn heat down to low, cover pot and cook for a couple of hours. Garnish it with your favorite toppings such as sour cream, cheddar cheese, chopped green onions or chives. Serve it with warm corn bread. Enjoy and stay dry!
