Since it feels like we’re still in the dead of winter, we’ve got an excellent chili recipe for you. This one uses a little bit of Underwood Pinot Noir to cook with, but don’t worry, it leaves plenty of the bottle left for you to drink and enjoy. Keep your thoughts away from the snow, sleet, or rain outside, and get cozy with some Red Wine Chili.
2 pounds ground beef
2 cups chopped yellow onion
4 cloves garlic minced
2 teaspoons salt
1 teaspoon paprika
15 ounces diced tomatoes, not quite 2 cans, about 1 1/2 cans
15 ounces tomato sauce
1.5 tablespoon Worcestershire sauce
2 teaspoons cumin
1 teaspoon oregano
1 teaspoon basil
2 tablespoons chili powder
48 ounces kidney beans, rinsed and drained
2 cups beef broth
3/4 cup Underwood Pinot Noir
Saute onions and garlic in a saucepan until onions are translucent. Add to the slow cooker.
In the same saucepan, brown beef in 1 cup water, save the juice!
Place beef and juice in the slow cooker.
Add the rest of the ingredients to a slow cooker and cook on low for 3-4 hours.
Recipe by Sugar and Charm