I don’t love the picture I have for this chili. I’m planning to update it with a new one, and I was going to wait to share this until I had the time to get a nice, new photo. One without random bell pepper slices, because those are not part of this recipe. Unless you what them to be. Then, go nuts. However, I get asked to share this recipe fairly frequently and this just makes it so much easier to share. So, you know. Anyways… chili recipe now, new picture coming soon.

I have a few recipes that I can really call my own, and this is one of them. Though, it is fair to say that this recipe was sort of inspired by my bother-in-laws’s chili recipe. His recipe is very good, but I basically took it and changed everything in it. Less spice, more veggies. Wine instead of beer. That said, for the longest time my recipe was just scribbled on top of the chili-stained piece of paper that contained his original recipe. It got a bit hard to read, and even harder to share, so here we are! Basically, all you need to know is that it’s delicious and I love this recipe.

Also. This recipe also contains wine, which is what makes it classy. Any time you add wine (in a bottle, not a box or bag) to something it makes it a little classier. Chili is no exception. Add wine to chili, and all the sudden it goes from messy, comfort food to Classy Chili.

Also. I am not trying to hate on boxed wine. Wine from a box still works perfectly well for this recipe. And for life. There are very good boxed wines out there these days, so enjoy this recipe with whatever wine makes you feel classy. We won’t tell.

Ingredients

  • 1 pound ground beef
  • 1 pound ground chorizo or Italian sausage (check the ingredients)
  • 4 roma tomatoes
  • 1 tomatillo
  • 1 onion
  • 1 jalapeno
  • 3 hatch green chilis
  • 16 oz can of black beans
  • 16 oz can of kidney beans
  • 16 oz can of white (navy or great northern) beans
  • 16 oz can of Fire Roasted Tomatoes
  • 2 cloves of garlic
  • 1 TBSP chili powder
  • 6 oz of red wine

Tools & Gadgets

  • Large crockpot (substitute with a dutch oven).
  • Food processor

Directions

To be honest, you can do steps #1-7 in any order. Just get everything into the crockpot.

  1. Brown the ground beef and chorizo. Once cooked, drain any oil or fat and add the meat to the crockpot.
  2. Chop the tomatoes and onion into large chunks. Place the chunks in a food processor with the jalapeno and tomatillo and garlic and puree until it resembles tomato sauce.  Add the sauce to the crockpot.
  3. Dice the  hatch green chilis. Add all of it to the crockpot.
  4. Drain the 3 cans of beans. Add the beans to the crockpot.
  5. Add the fire roasted tomatoes to the crockpot.
  6. Add the chili powder and crushed red pepper to the crockpot.
  7. Pour the red wine into the crockpot. Drink some of the left over wine, for fun. If you want. Totally optional.
  8. Stir all the ingredients together in the crockpot.
  9. Turn the crockpot on low heat for 6-8 hours. Feel free to stir occasionally (sneak bites), but it can really be left alone.
  10. Serve! Or freeze some (love doing this for last minute meals), or store in the fridge for a few days.

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