fperkins.com – Frank Perkins

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Source

foodtv.com

Servings/Yield

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Ingredients

• 1 pound ground beef
• 1 teaspoon dried thyme
• 3 clove garlic, minced
• 2 tablespoons evoo
• 1 medium yellow onion, minced
• ½ shallot, chopped
• 1 red bell pepper, chopped
• ½ jalapeno
• 1 tablespoon chili powder, [more like 2]
• 1 cup red wine
• 16 ounces crushed tomatoes
• 16 ounces beans with red sauce, goya
• chips
• cheddar cheese

Method

In a medium, hot soup pot brown the chuck with the thyme and 1 clove of the garlic.

When browned remove and drain beef. Set aside.

In the same pot heat the oil and add the onion, garlic, shallot, red bell pepper and jalapeno. Saute until vegetables begin to brown, about 7 to 10 minutes.

Add chili powder, cayenne pepper, chipotle pepper, salt and cook, stirring, until spices begin to stick to the pan.

Add wine and cook until liquid is reduced by 1 half. Add tomatoes and bring to a boil. Stir in beans and reserved beef and simmer, partially covered, over medium low heat for 1 hour. Serve with mashed chips and cheddar cheese.