Chuck Wagon Chili

Combining the meat and beans with tomatoes and chilies and spices and herbs changes them into more than a chuck wagon staple. Serve this chili garnished with sour cream, chopped scallions, and grated cheddar cheese. A bowl of taco chips on the side is a classic accompaniment.

Serves: 8Hands-on: 25 minutesTotal: 6 hours 25 minutesDifficulty: Easy


Serves: 8

Ingredients

  • ½ cup olive oil
  • 1 red onion, chopped
  • 4 cloves garlic, minced
  • 1 sweet red pepper, cored, seeded, and chopped
  • 2 serrano chilies, or to taste, cored, seeded, and minced
  • 2 Scotch bonnet chilies, or to taste, cored, seeded, and minced
  • 8 oz. dried kidney beans in water to cover, soaked overnight
  • 1 ½ lb. ground beef
  • 1 can (29 oz.) crushed tomatoes
  • 1 can low-salt beef broth
  • 1 Tbsp. instant coffee dissolved in ¼ cup hot water
  • 2 Tbsp. cocoa powder dissolved in ¼ cup cold water
  • 1 bottle beer (not dark or light, use regular)
  • 1 Tbsp. Worcestershire sauce
  • 1 tsp. ground cinnamon
  • 1 tsp. ground cumin
  • 1 tsp. dried thyme
  • 2 Tbsp. chili powder
  • ½ cup red wine
  • Salt and freshly ground black pepper to taste

Directions

  • Heat the olive oil in a large, heavy-bottomed soup pot. Add the onion, garlic, and peppers; sauté over low heat, stirring for 5 minutes.
  • Blend in the rest of the ingredients, cover, and simmer for 5–6 hours.