A winter staple in our house. I use substitute ground turkey for the beef and it’s perfect.
One pot makes a good weeknight dinner and some hearty weekend lunches.
Ingredients:
1 large yellow or white onion
5 cloves garlic, minced
1 pound ground beef (or ground turkey)
1 15 ounce can dark red kidney beans
1 15 ounce can light red kidney beans
1 15 ounce can light red pinto beans
1 15 ounce can black beans
1/2 cup pickled jalapeno rings, plus about 3 tablespoons of the vinegar
1 medium fresh jalapeno, chopped with seeds
1 8 ounce can Mexican style tomato sauce
1 12 ounce can crushed tomatoes
3 glugs of red wine
1/4 cup chili powder, preferably Grandma’s Chili Powder
1 teaspoon cumin
1/2 teaspoon crushed red pepper
salt & pepper to taste
Accoutrement:
sour cream
fresh cilantro
chopped white onion or scallions
shredded cheddar cheese
olives
In a large pot, saute onion and garlic over medium-high heat until translucent and fragrant.
Add turkey and brown completely, breaking up into bits.
Add the wine, salt, pepper, and red pepper.
Add all beans, jalapenos and juice, tomatoes and tomato sauce, and stir well.
Add chili powder.
Cover and simmer anywhere from 45 minutes to three hours, stirring every 20-30 minutes.
