Spicy 5 Bean Chili
- 1 lb ground beef chuck
- 3/4 t dried thyme
- 1/2 t dried sage
- 1 cloves minced garlic
- 1.5 T olive oil
- 60 g chopped yellow onion
- 1 cloves chopped garlic
- 1/2 chopped shallot
- 1/2 chopped red bell pepper (de-seeded)
- 1/2 chopped jalapeno pepper (de-seeded)
- 3/4 t chili powder (to taste)
- 1/2 t cayenne pepper (to taste)
- 1/2 t ground chipotle pepper (to taste, or 1/2 t Tabasco chipotle sauce)
- salt (to taste)
- 3/4 c burgundy wine (or beef broth)
- 48 oz crushed tomatoes
- 50 g diced green chiles
- 1 c canned black beans (drained and rinsed)
- 1 c canned pinto beans (drained and rinsed)
- 1 c canned navy beans (drained and rinsed)
- 1 c canned light red kidney beans (drained and rinsed)
- 1 c canned dark red kidney beans (drained and rinsed)
- cheddar cheese (optional, to serve)
In a large, preheated dutch oven brown the ground 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, ground chipotle pepper if using, and salt; cook, stirring, until spices begin to stick to the pan.
Add wine or broth and cook until liquid is reduced by half. Add tomatoes and bring to a boil. Stir in beans, reserved beef, green chilies, and Tabasco chipotle sauce if using. Simmer, partially covered, over medium low heat for 1 hour.
Top with cheddar cheese, if desired.
Chili may be made, up to 2 days in advance and kept covered and refrigerated. Reheat to serve.
SJ Note 12 Sept 09: This was good. Not tomatoey enough for me, so we'll add more tomatoes next time, but otherwise, really good. I used 4 small chilis, which was 50g originally, and yielded 30g once de-seeded, etc. I'll use 3 next time. I used the last of our red wine and topped it off with beef broth, and it came out nicely; in the future, I see no problem with using straight beef broth or stock.