Saturday, February 9, 2008

Molly's Chili

This is cooked in a large pot like a Dutch oven.

1 - 2 tablespoons olive oil
1/2 - 1 large onion, chopped or diced
2-4 cloves garlic, chopped or minced
1 pound ground beef

1 tablespoon more or less of chili powder (not all chili powders are the same, so go for the amount of heat you want)
salt and pepper
a dash of cayenne pepper if more heat is desired
1 - 1 1/2 cup(s) red wine, any kind you like or have
2 - 6 tablespoons brown sugar (sugar cuts heat if you find you made it too spicy)
3 - 5 tablespoons dried basil
1 can of diced tomatoes
1/2 can of tomato puree (if you put it all in add some water)
1 large can of red kidney beans, drained somewhat
1 can of black beans, drained somewhat
1 cup frozen or canned corn.

Fry up the onions in the olive oil until nice and soft. Add the garlic and the beef and cook.
Add salt and pepper and chili powder and cook a minute of two.
Add the wine and cook maybe five minutes. Until the strong wine smell is gone and the mixture is brownish.
Add the remaining ingredients and cook for a while, being very careful not to burn the beans.

I serve this over rice, topped with shredded cheese and a dollop of sour cream and salsa if desired.

Left-over chili can be turned into a lovely chili soup using tomatoes pulverized in the blender and anything else you like.

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