Wednesday, June 1, 2016

Spicy Chile Chili

June gloom got you down?

Not me. I love it. Who doesn't look better under the softly-diffused light of an overcast sky?

Also, it means its not hot. I hate hot. I savor June gloom each year and dread the coming of Los Angeles' long, hot summers. 

If you're like me and want to pretend that it is actually November or if you're not a fan of the cold and want something to warm up with, this chili is the answer.

Spicy, a bit smokey, very yummy and perfect on a chilly evening. Did I mention that it is really easy?

Spicy Chile Chili
From: Me
Servings: about 5
Time: about an hour

- 1/2 lb ground beef
- 1/2 lb Italian sausage
- 1 (14oz) can kidney beans, drained and rinsed
- 1 (14oz) can butter beans, drained and rinsed
- 1/2 cup tempranillo wine (you can sub another red wine or more beef broth)
- 1.5 cups beef broth
- 1 large yellow onion, chopped
- 6 cloves garlic, minced
- 1 (8oz) can diced jalapenos
- 1 chipotle chile (chopped into small pieces) + 2 tsp of adobo sauce
- 1 tsp cumin
- 1/4 tsp ancho chile powder
- 1 tsp oregano
- 1 (14oz) can diced tomatoes and garlic, with juices
- salt and pepper to taste
- shredded cheddar cheese, to garnish (optional)

Cook onion in a dutch oven over medium heat until soft.  Add garlic, ground beef and sausage and cook until mostly brown, breaking up as the meat cooks.

Add remaining ingredients and stir chili to combine. Increase heat and bring to a boil.

Reduce to a simmer and cover. Let cook for about 20 minutes.

Remove from heat and divide into bowls to serve. Top with cheese and enjoy!

Calories 527, Fat 14g, Saturated Fat 5g, Protein 30g, Carbohydrates 64g, Fiber 22g, Cholesterol 55mg.


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