Chili for a Chilly Summer Night

It's August here in the bay area and still not very warm. Is it usually like this? Well, these past few weeks have caused me to crave those warm slow cook flavors that we experience when fall rolls around. Tonight i made some good ole' Chili, even with a little ground beef. I feel a bit naughty eating red meat two nights in a row. Very rare for me!

The great thing about chili is that it is fairly quick to make, not a lot of prep work, and a large amount of flavor for only cooking for about 15-20 minutes. I channeled Rachel Ray tonight with her guide to measuring. Use your palm! If you make a cup with the palm of your hand and fill with seasoning, it usually is close to a tablespoon. So much easier than busting out the measuring spoons and then having to clean them. Measuring is strictly for baking.

KLD's Chili with a tiny bit a meat

Ingredients

• 1 red bell pepper, diced
  
• 1-2 tbs extra virgin olive oil
• 2 garlic cloves, peeled and finely chopped
  
• 1 medium size red onion, chopped (if you have another type on hand it will work too)
• 1/4 lb ground beef (optional)
• 1/3 cup red wine
  
• 28oz can diced tomatoes
  
• 20oz can red kidney beans (this size is available at Trader Joe's, 15oz works)
• 15oz can black beans
• 1/4 tsp. crushed red pepper (or about 2-3 shakes of the seasoning container depending on your heat tolerance)
  
• 1 1/2 tbs cumin
• 1 tbs chili powder
• 1/2 tbs ancho chili powder (this has some heat, great addition to spice collection)
• Pepper
• Salt
• 1/2-1 cup water (depending on how thick you want your chili)
• fresh cilantro for garnish and topping
  

Place a large pot over medium to medium-high heat. Drizzle with olive oil. Once oil is heated (be sure not to burn the oil, olive oil does not have a high burning point) add the diced red bell pepper. Saute in pan for 7-10 minutes or until the bell pepper is slightly tender. Add the chopped onion and crushed red pepper. Cook for an additional 4-6 minutes or until onion is almost transparent. Add the finely chopped garlic. Saute in pan for about a minute, finishing with moving the bell pepper mixture to one side of the pan. Add the ground beef to the clear side of the pan, mixing until lightly browned. Sprinkle with about 1/4 tsp pepper and a pinch of salt. Pour in the red wine and scrap the bits off the bottom of your pan. This is all the flavor!

Simmer with the red wine for about a minute to reduce the wine. Add the remaining ingredients. Slowly add the water and stir until the desired consistency of your chili is reached. Feel free to add more water if the chili is still too thick for your liking. Bring mixture to a boil and then reduce to low heat to simmer for 15-20 minutes. Garnish with cilantro and enjoy!

For the nights you need a glass of wine, my newest favorite wine pick is Contadino Pinot Grigio Vivace. This wine is slightly bubbly with a light flavor. Truly refreshing with this spicy, smokey chili. I found this wine at one of my favorite stores, Trader Joe's.