Chili II

This recipe was given to me by a friend. It's very good. Garnish with sour cream, shredded Cheddar cheese, minced jalapeno peppers, and fresh cilantro.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 342 Calories

Ingredients

• 2 teaspoons salt
• 1 pinch white sugar
• 2 tablespoons olive oil
• 1 ½ cups beef stock
• ¼ teaspoon cayenne pepper
• ground black pepper to taste
• 1 bay leaf
• 1 small onion, minced
• 2 tablespoons balsamic vinegar
• 2 pounds ground beef
• 1 tablespoon chili powder
• 1 pinch dried oregano
• 6 cloves garlic, minced
• ½ cup red wine
• 2 tablespoons tomato paste
• 1 pinch dried sage
• 1 (15 ounce) can black beans, drained
• 1 (28 ounce) can stewed tomatoes, lightly drained
• 7 sun-dried tomatoes, softened and chopped

Recipe Instructions

Step 1

In a large Dutch oven, heat the olive oil over medium heat. Brown the ground beef until no longer pink. Drain most of the fat from the ground beef.

Step 2

Push the ground beef to the sides of the pan and saute the onion and garlic in the middle until softened.

Step 3

Pour in beef stock, red wine, and balsamic vinegar. Stir in tomatoes, sun-dried tomatoes, tomato paste and black beans. Mix thoroughly. Sprinkle in the cayenne pepper, chili powder, salt, pepper, oregano, sage and sugar, then add the bay leaf. Mix thoroughly.

Step 4

Cover and simmer on lowest heat for 45 to 90 minutes.