Spicy Beef Chili

1. 1

   In a medium, hot soup pot brown the chuck with the thyme, sage and garlic.

2. 2

   When browned remove and drain beef.

3. 3

   Set aside.

4. 4

   In the same pot heat the oil and add the onion, garlic, shallot, red bell pepper and jalapeno.

5. 5

   Saute until vegetables begin to brown, about 7 to 10 minutes.

6. 6

   Add chili powder, cayenne pepper, chipotle pepper, salt and cook, stirring, until spices begin to stick to the pan.

7. 7

   Add Gallo burgundy and cook until liquid is reduced by 1 half.

8. 8

   Add tomatoes and bring to a boil.

9. 9

   Stir in beans and reserved beef and simmer, partially covered, over medium low heat for 1 hour.

10. 10

    Serve with corn chips.

11. 11

    Chili may be made, up to 2 days in advance and kept covered and refrigerated.

12. 12

    Reheat to serve.

* Per serving · 4 servings · Values may vary.