Chili Con Carne

Everyone has their favorite chili recipe from mild to spicy. I’m not a big fan of super-spicy foods, so this recipe has just a hint of lingering heat after every bite. For more heat, double up on the spices and add a hot pepper as well. Serve with warm breadsticks.

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1 shallot, diced
1 onion, diced
1 teaspoon chili powder
1 teaspoon chipotle pepper flakes
1 teaspoon smoked paprika
1 tablespoon Kosher salt
6 tablespoons olive oil
1 kg ground beef
1/4 cup red wine of choice
1 teaspoon tomato paste
1 19-oz can black beans
1 19-oz can red kidney beans
1 can tomato soup
2 garlic cloves, finely diced
4 small bell peppers, chopped
8 to 10 mushrooms, halved
2 1/2 cups beef stock
2 1/2 cups water

Heat the oil in a cast-iron pot over medium heat. Add the onions and cook for 3 minutes until translucent. Add the garlic and cook for an additional minute. Add the ground beef and cook completely (until meat is no longer red). Add the mushrooms and cook for 5 minutes or until the juices have evaporated. Add the red wine and allow it to reduce for 5 minutes. While the wine is reducing, drain and rinse the black beans. Drain the red kidney beans, but do not rinse them, reserving some of the liquid in the can.

Once the meat has browned, add the spices and salt and mix together thoroughly. Add the tomato soup and the tomato paste, followed by the peppers. Add the black beans and then the red kidney beans. Use 1/2 cup of the water to rinse out the remaining liquid in the red kidney bean can and add to the chili mixture. Rinse out the can from the tomato soup with the rest of the water and add to the chili mixture. Add the beef stock and allow the chili to cook on low heat until all the juices have reduced (approximately 2 to 3 hours).

Serve with warm bread. Serves 4 to 6.

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