Feta Olive Topped Chunky Chili
From chefmeow 15 years agoIngredients
- 2 tablespoons canola shopping list
- 2 cups chopped white onion shopping list
- 3 large cloves garlic minced shopping list
- 2 pounds ground round shopping list
- 3 tablespoons red chili powder shopping list
- 1 teaspoon ground cumin shopping list
- 1 teaspoon dried leaf oregano shopping list
- 1/2 teaspoon dried leaf thyme shopping list
- 28 ounce can peeled Italian plum tomatoes shopping list
- 8 ounce can tomato sauce shopping list
- 4 cans pinto beans with liquid reserved shopping list
- 2 tablespoons balsamic vinegar shopping list
- 1/2 cup dry red wine shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon freshly ground black pepper shopping list
- 1-1/2 cups crumbled feta cheese shopping list
- 3 tablespoons minced green onion shopping list
- 3 tablespoons sliced or chopped ripe olives shopping list
- 1/2 teaspoon dried oregano shopping list
- 1/2 teaspoon dried basil leaves shopping list
How to make it
- Combine juice from beans with enough water to make 2 cups broth.
- In large heavy bottom pot heat oil and sauté onion 5 minutes adding garlic after 3 minutes.
- Add meat breaking it up with a fork to brown.
- While cooking meat add chili powder, cumin, oregano and thyme.
- When meat is cooked through add tomatoes breaking them up with a fork.
- Add tomato sauce and bean broth then simmer covered 40 minutes.
- Add beans, vinegar and wine then heat thoroughly and season with salt and pepper.
- Combine feta, green onion, olives, oregano and basil leaves.
- Sprinkle over chili in individual bowls right before serving.
People Who Like This Dish 5
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