Hearty Beef and Bell Pepper Chili
Hearty Beef and Bell Pepper Chili
Ingrediënten
- 4 tablespoons canola oil
- 2 medium-sized onions chopped
- 2 red bell peppers diced into 1/2-inch pieces
- 2 tablespoons minced garlic
- 3 pounds chuck or sirloin beef cut into 1 1/2-inch cubes
- 2 cans 28 ounces each plum tomatoes, crushed with juice
- 1 tablespoon tomato paste
- ½ cup dry red wine
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried sweet basil
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1 can 16 ounces garbanzo beans, drained
- ½ cup chopped flat-leaf parsley
- Cooked rice optional
- 8 scallions thinly sliced for garnish
- Plain yogurt for garnish optional
Instructies
- Heat canola oil in a large heavy casserole over low heat.
- Add chopped onions, diced red bell peppers, and minced garlic.
- Cook for 5 minutes, stirring occasionally until vegetables are wilted.
- Remove vegetables with a slotted spoon and set aside.
- Increase heat to medium and brown the beef cubes in small batches.
- Return all browned meat to the casserole along with the cooked onions, peppers, and garlic.
- Add crushed plum tomatoes, tomato paste, dry red wine, chili powder, ground cumin, dried sweet basil, dried oregano, salt, and black pepper to the casserole.
- Stir well to combine.
- Cook the chili partially covered for 1 1/2 hours, stirring occasionally.
- Stir in drained garbanzo beans and cook uncovered for an additional 15 minutes.
- Remove the casserole from heat and stir in chopped flat-leaf parsley.
- Adjust seasonings to taste.
- If desired, divide cooked rice equally among serving bowls and ladle chili on top.
- Sprinkle each bowl with sliced scallions and top with a dollop of yogurt.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this robust beef and bell pepper chili with a bold red wine such as Cabernet Sauvignon or Zinfandel. Their rich flavors and tannins will complement the hearty nature of the dish perfectly.Nutritional Information
Calories: 473 kcal | Fat: 28 g
