Anita's 10-Step Gringo Chili

Anita's 10-Step Gringo Chili

Ingredients:

1 to 1-1/2 pound lean ground beef
1 cup chopped onion (1 large onion)

1/4 cup dry garlic slices or at least 3 fresh garlic toes

1 table-spoon of Italian Seasoning

1/2 teaspoon Lemon Pepper

1 teaspoon garlic salt or 1/2 teaspoon powdered garlic

1 package McCormick® Chili Seasoning Mix
OR McCormick® 30% Less Sodium Chili Seasoning Mix

1 can (15 ounces) kidney beans, drain and rinse

1 can (15 ozs) Pinto beans, rinse and drain

1 can Green Giant Mexicali Corn, untrained

2 cans (14 1/2 ounces) S&S diced flavored tomatoes (Mexican, Garlic or Italian), untrained

2 cans (12 ounces) tomato sauce

1-1/2 cups water

1/3 cup wine (if you would not drink it, do not use it.

(This time I used a 2005 Potter Valley Riesling made by Chateau Montelena in Calistoga)

1 package of Splenda or 1 Teaspoon sugar cuts the acidity of the tomatoes.

1 Tablespoon Fiber-All to get the benefit of good carbohydrates!

After cooking for 30 minutes:

1 teaspoon baking soda --- helps with gas emissions

Taste and add more spices as needed. I usually sprinkle more lemon pepper, garlic salt, salt, basil or Italian seasoning, chili powder and red pepper flakes. This is Gringo Chili not tasteless chili,

Directions:

1. Cook and stir ground beef, onion and garlic in large Dutch oven size pot on medium-high heat about 5 minutes.

2. Stir in Seasoning Mix, spices and remaining ingredients - except wine.

3. Bring to boil.

4. Add wine

5. Reduce heat to low

6. Simmer 30 minutes, stirring occasionally.

7. Add 1 Teaspoon of baking soda --- this reduces the gassy effect of the beans.

8. Turn stove very low and let it stay very low to keep it warm for about an hour.

9. Turn off and let sit until ready to serve - then reheat and serve.                                   

10. Serve with shredded cheese, sour cream and chopped onion, if desired.

Anita's notes:

I generally add the wine after the meat, onions and garlic are browned .... This is when I add the dry seasonings ... watch for glassy onions and add wine to diffuse the spices. Then, dump and stir each of the other ingredients into the one pot meal. Taste as it cooks and add more seasoning as needed. Like most tomato based stew it is often best the next day.