STAMPEDE CHILI

Stampede Chili image

Provided by Atomic Girl Cooks

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 25

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2 lbs ground beef
2 tablespoons olive oil
1 1/2 cups beef stock
1/2 cup dry red wine
2 tablespoons balsamic vinegar
6 garlic cloves, minced
1 small onion, minced
1/4 teaspoon cayenne (or to taste)
1 -3 tablespoon chili powder (or to taste)
ground black pepper (to taste)
1 pinch oregano
1 pinch sage
1 pinch sugar
1 bay leaf
8 sun-dried tomatoes, drained, plumped, and minced
2 teaspoons ground cumin
2 tablespoons tomato paste
1 (28 ounce) can stewed tomatoes, slightly drained
1 (19 ounce) can black beans, drained
sour cream (garnish)
cheddar cheese, shredded (garnish)
jalapeno pepper, minced (garnish)
fresh cilantro, minced (garnish)
black olives, sliced (garnish)
basmati rice, steamed (garnish)

Steps:

In a large Dutch oven, saute the meat in the olive oil.
Drain a bit and move meat to sides, leaving space to saute onions and garlic until they soften.
Add beef stock, wine, vinegar, garlic, onions, spices, canned tomatoes, sundried tomatoes, and tomato paste. Simmer until meat is fully cooked and flavours meld, about 45-90 minutes on lowest heat. Adjust seasonings.
Serve with choice of garnishes.

Nutrition Facts : Calories 426.6, Fat 21.4, SaturatedFat 7.3, Cholesterol 77.1, Sodium 544.2, Carbohydrate 27.3, Fiber 7.9, Sugar 6.5, Protein 29.4