Chili à la Jonni

Preparation time: 15-20 minutes

Cooking time: I cook mine for several hours to get it thick, but you can eat it as soon as it's heated through.

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Prep Time 20

Cook Time 2

Course Main Course

Cuisine Mexican

Servings 10

Ingredients

List of ingredients:

2 Tbsp Butter, Olive Oil, or combination of both
1 Large Onion chopped
1½ cloves Garlic minced
2 lbs. Lean ground beef I use ground sirloin
3 14 oz cans Beans Any combination of black, kidney, pinto, or small white beans
1 14oz can Diced Tomatoes in puree
1 6 1/2 oz can Tomato paste
1 Tbsp Sun-dried tomato halves in oil chopped*
1 14 oz can Black olives crumbled between your fingers into the pot
1 Tbsp Dijon Mustard
¼ Cup Red Wine
1 Tbsp Basil dried, or 3 Tbsp fresh, finely chopped
1 Tbsp Oregano dried, or 3 Tbsp fresh, finely chopped
½ Bay Leaf
2 Tbsp Lemon Juice Fresh only. Don't ever use bottled for anything. Seriously, it's yucky.
4 Tbsp Chili Powder
10 drops Tabasco pepper sauce or to taste if you like it spicy
½ tsp Cayenne or to taste
¼ tsp Dill dried, or 3/4 tsp fresh
1 tsp Salt or to taste (I cook with kosher salt)

Instructions

Directions: In a large pot, sauté onion and garlic in butter until tender. Add beef and cook until well done. Add all other ingredients and cook on low for several hours, stirring occasionally. The longer it cooks, the thicker it gets. It can be eaten as soon as the ingredients are combined and heated through, but the flavor is best after a nice long simmer.
Serve alone or over cooked pasta, topped with cheddar cheese, sour cream, and onions if desired.

Notes

*Sun-dried tomatoes can be found in your produce section, already chopped and packed in oil. They're good to keep on hand for cooking. Once the tomatoes are gone, use the oil in your favorite vinaigrette or marinade.