One of my favorite things to do is to throw a bunch of stuff in a pot and call it chili. And then leave it to cook allllllllllllll day long. Yesterday was such a slow, cold, and rainy day that I thought the perfect thing to do would be to make some chili. Now I’ve made a chili a bunch of different ways in the past few years, and no chili I make is ever exactly the same. It usually ends up being whatever meat/bean/tomato product happens to be laying about. This one turned out to be a little fancier and sweeter than usual since I used red wine and caramelized onions.
Fancy Pants Chili
- 1 lb ground beef
- 1/2 lb black eyed peas (pre-soaked and drained)
- 1 medium red onion, chopped
- 1/2 cup red wine
- 1 can diced tomatoes
- 1 can crushed tomatoes
- 3 slices bacon
- Salt & chili powder to taste
- 1/2 teaspoon hot sauce
- Slice the bacon into 1 inch pieces. Render the bacon fat in a thick bottomed sauce pan. (I prefer using my big cast-iron sauce pan for this. Also, I know that I’ve slammed my previous chef for the amount of bacon used in culinary school…but like I said it was just one of those days. Needed that extra level of comfort in my food.)
- Add the chopped onions. Saute until onions have turned a light brown color.
- Deglaze with red wine.
- Add ground beef and saute until all meat has browned.
- Add both cans of tomatoes and beans. Add salt, chili powder, and hot sauce. And taste, taste, taste! Everyone likes different levels of salt/hotness in their food and the only way to get it perfect is keep tasting it!
- Lower heat and leave to simmer for 2-4 hours.
We ate this with a little cornbread yesterday for lunch and plan on making chili-cheese dogs for lunch today.