Red Chili with Ground Beef for a Hot Skillet

Red Chili with Ground Beef for a Hot Skillet is filed under Beef and built around canola oil, lbs ground beef, and onions. Plan on 4 people.

Count on 15 minutes of prep and 2 hours of cooking.

Ingredients Method

What goes in the bowl

• 2 Tablespoons canola oil
• 2 lbs ground beef
• 2 medium onions
• 1 ¼ cups Pinot Noir
• 2 15-oz cans kidney beans not drained
• 1 28-oz can diced tomatoes
• 2 Tablespoons chili powder
• 2 teaspoons ancho chili powder
• 1 ½ teaspoons paprika
• 2 teaspoons kosher salt more to taste
• ground black pepper to taste

How the cooking goes

1. Dice the onions while you heat a Dutch oven or large stock pot over a moderate flame. Add canola oil and swirl to coat. Cook onions until they begin to release their juices. Stir frequently, cooking until onions are translucent and a little caramelized.
2. Add the chili powder, ancho chili powder, and paprika, and stir to coat with oil. Cook over a gentle flame until aromatic. You don't want to burn them, just amplify the flavor! It will only take a minute or two.
3. Put the ground beef, break into crumbles, and brown until all the beef has been cooked. If needed, drain excess fat.
4. Tip the wine into the pot and stir to get up all the delicious browned bits on the bottom; cook down until the wine is barely visible.
5. Put the remaining ingredients. Cook for 1 hour over a gentle flame, stirring now and then.
6. Taste for salt and pepper. Continue simmering over a gentle flame, the longer the better. You typically cook mine in a Dutch oven for at least 4 hours. You like until the seasoning suits the pot every hour and adjust the salt and spices as needed.

After it comes off the heat

Cool the pot before it goes into the refrigerator. It reheats gently on the stove the next day.

If you want another plate from Beef, open Ricotta Meatballs for a Weeknight Plate and Creole Stuffed Peppers with a Tomato Sauce for Pouring.