Red Wine Chili | EASY | The Prince Eats

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine maintains flavor without alcohol.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

Start with diced sweet onion, green bell pepper, poblano pepper, diced celery, and minced garlic.

Add fresh sage and scallions for garnish.

Use ground beef, or a blend of beef and pork for more flavor.

Pour in dry red wine (Cabernet Sauvignon) for depth of flavor, optional but recommended.

Set a Dutch oven over medium-high heat and add enough oil to cook the vegetables.

Add the sweet onion, celery, and peppers; sauté until slightly tender, about 3-5 minutes.

Add a few pinches of kosher salt to taste.

Create space in the center of the pot and fry the tomato paste for 2-3 minutes until it turns dark red.

Add the ground beef, allowing it to brown, leaving some light pink spots.

Dump in all the seasonings: dark red pepper, cumin, and paprika; mix until incorporated.

Create space in the center again to cook the garlic for 3-5 minutes, depending on preference.

Add fresh sage and stir until fully incorporated.

Pour in the dry red wine and allow it to simmer for 8-10 minutes until the alcohol smell dissipates and the liquid reduces by half.

Add the diced tomatoes (approximately 48 ounces) and a little beef stock to achieve desired thickness.

Stir in the dark kidney beans last to keep them whole during cooking.

Cover and simmer until the desired texture is achieved, about 30 minutes for a slight liquid base.

Top with white cheddar cheese and sour cream, and garnish with fresh scallions.

Optionally, add red pepper flakes for spice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens