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Cool Weather Chili
Cool Weather Chili 1/4 cup extra virgin olive oil
1/2 onion, finely chopped
1 can (28 ounces) peeled italian tomatoes
1/4 cup dry white wine (optional)
2 gloves garlic, minced
4 leaves fresh basil, chopped
2 tablespoons chopped parsley leaves
1/2 teaspoon sugar substitute
1 tablespoon of chili powder (or to taste)
pinch of ground red pepper
2 cans (15 ounce) kidney beans (use light and dark for eye
appeal)
1 pound ground sirloin, round, or other lean ground beef In a large sauce pan, add the tomatoes (with juice)wine, garlic, basil, parsley, sugar substitute, and pepper and bring to a simmer.
(
Heat the olive oil in a frying pan at medium heat. Add the onion and cook, stirring occasionally, for 3 minutes, or until soft. Transfer onion to the saucepan. Crumble ground beef into the
frying pan and stir until lightly browned. Drain off grease and add to the saucepan. Add the two cans of kidney beans (with juice).
Stir well and simmer at least 1 hour if you can wait that long. Delicious as is or sprinkle a bit of grated cheese on the top. Adding a few croûtons gives it a bit of crunch.
You may need to add more liquid if you prefer a thinner mixture. Serves 4
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Contributor's Note
(My family look forward to cool weather so that we can enjoy this dish. I always have to make a double batch as one serving is never enough for us.)
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