Ingredients Jump to Instructions ↓

  1. 2 pounds ground beef

  2. One-fourth cup olive oil

  3. 1 cup chopped onions

  4. 1 cup chopped green bell peppers

  5. 3 garlic cloves, chopped

  6. 1 cup Cabernet Sauvignon

  7. One-half cup ketchup

  8. 1 tablespoon chili powder

  9. 1 teaspoon celery seed

  10. 1 teaspoon ground cumin

  11. 2 (16-ounce) cans chopped tomatoes

  12. 2 (16-ounce) cans dark red kidney beans

  13. Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Brown the ground beef over medium heat in a large skillet. Drain the fat and set aside. Preheat a stainless steel, non-stick, or enamel stockpot over medium heat. Add the olive oil. Add the onions, bell peppers, and garlic, and cook, stirring for 3 to 4 minutes. Stir in the wine and ketchup. Bring the mixture to a boil. Stir in chili powder, celery seed, and cumin. Simmer uncovered, stirring occasionally for 10 minutes. Add the tomatoes and cooked ground beef and bring to a boil. Reduce the heat to medium-low and add the kidney beans. Cover and simmer, stirring occasionally, for about 30 minutes. Season with salt and pepper. Serve with Cabernet Sauvignon.

  2. Makes 6 to 8 servings


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