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Wine and Mustard Braised Chili
A hearty chili made with beef, beans, red wine and mustard.
Prep Time
10
minutes
mins
Cook Time
4
hours
hrs
Total Time
4
hours
hrs
10
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
8
Calories:
368
kcal
Author:
Kristen Chidsey
Ingredients
1
pound
ground chuck
1
onion
diced
6
cloves
of garlic
whole
1
dried ancho chili
omit if you can't find it or if you don't like heat
2
cups
dry red wine
like a cabernet or merlot
1 28
ounce
can tomato puree
1 16
ounce
can diced tomatoes
1
cup
water
4
cups
red beans
rinsed and drained or dried and prepared at home
1
tablespoon
chili seasoning
¼
cup
Dijon mustard
Instructions
Over medium heat, brown meat with onion. Once meat is browned, drain fat.
Add in red wine and deglaze pan. Let simmer for 5 minutes, for alcohol to evaporate.
Add remaining ingredients to the pan and bring to a boil. Reduce to a low and simmer for 3-4 hours, stirring occasionally.
Before serving, fish out the dried pepper and discard.
I leave the garlic cloves in the chili because at this point they are tender and sweet.
Nutrition
Calories:
368
kcal
|
Carbohydrates:
35
g
|
Protein:
20
g
|
Fat:
12
g
|
Saturated Fat:
4
g
|
Cholesterol:
40
mg
|
Sodium:
245
mg
|
Potassium:
1124
mg
|
Fiber:
9
g
|
Sugar:
7
g
|
Vitamin A:
1025
IU
|
Vitamin C:
18.7
mg
|
Calcium:
82
mg
|
Iron:
6.4
mg