Spicy Beef Chili
The recipe Spicy Beef Chili can be made in approximately 45 minutes. This main course has 773 calories, 24g of protein, and 42g of fat per serving. For $2.46 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe from Foodnetwork requires garlic, sage leaves, thyme leaves, and red bell pepper. 18 people were impressed by this recipe. The Super Bowl will be even more special with this recipe. A few people really liked this American dish. It is a good option if you're following a gluten free and dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 76%. This score is good. Try Spicy Beef & Bean Chili, Spicy Slow-Cooker Beef Chili, and Spicy Slow Cooker Beef Chili for similar recipes.
Servings: 6
Ingredients:
1 16-ounce cans black beans, drained and rinsed
1 16-ounce can crushed tomatoes
1/4 teaspoon cayenne pepper, or to taste
1 tablespoon chili powder
1 16-ounce bag corn chips
1 clove garlic, minced
2 cloves garlic, chopped
1 pound coarsely ground beef chuck
1/2 teaspoon ground chipotle pepper, or to taste
1/2 jalapeno pepper, halved, seeded chopped
2 tablespoons olive oil
1 red bell pepper, seeded, chopped
1/2 teaspoon dried sage leaves
Salt, to taste
1/2 shallot, chopped
1 teaspoon dried thyme leaves
1 cup Gallo burgundy wine
1 medium yellow onion, chopped
Equipment:
pot
frying pan
Cooking instruction summary:
In a medium, hot soup pot brown the chuck with the thyme, sage and garlic. When browned remove and drain beef. Set aside. In the same pot heat the oil and add the onion, garlic, shallot, red bell pepper and jalapeno. Saute until vegetables begin to brown, about 7 to 10 minutes. Add chili powder, cayenne pepper, chipotle pepper, salt and cook, stirring, until spices begin to stick to the pan. Add Gallo burgundy and cook until liquid is reduced by 1 half. Add tomatoes and bring to a boil. Stir in beans and reserved beef and simmer, partially covered, over medium low heat for 1 hour. Serve with corn chips. Chili may be made, up to 2 days in advance and kept covered and refrigerated. Reheat to serve.
Step by step:
1. In a medium, hot soup pot brown the chuck with the thyme, sage and garlic. When browned remove and drain beef. Set aside. In the same pot heat the oil and add the onion, garlic, shallot, red bell pepper and jalapeno.
2. Saute until vegetables begin to brown, about 7 to 10 minutes.
3. Add chili powder, cayenne pepper, chipotle pepper, salt and cook, stirring, until spices begin to stick to the pan.
4. Add Gallo burgundy and cook until liquid is reduced by 1 half.
5. Add tomatoes and bring to a boil. Stir in beans and reserved beef and simmer, partially covered, over medium low heat for 1 hour.
6. Serve with corn chips. Chili may be made, up to 2 days in advance and kept covered and refrigerated. Reheat to serve.
Nutrition Information:
covered percent of daily need
