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| INGREDIENTS |
| 1 lb. |
lean ground chuck |
| 1 tsp. |
thyme leaves |
| ½ tsp. |
ground sage |
| 1 tsp. |
minced garlic |
| 2 tbsp. |
olive oil |
| 1 |
medium onion, chopped |
| 2 |
large cloves garlic, minced |
| 2 tbsp. |
shallot, minced |
| 1 |
red bell pepper, seeded, and chopped |
| ½ |
large jalapeno pepper, seeded and minced |
| 1 tbsp. |
chili powder |
| ¼ tsp. |
cayenne pepper |
| ½ tsp. |
ground chipotle pepper |
| 1 cup |
burgundy wine |
| 1 can |
(16 ounces) fire roasted crusted tomatoes |
| 1 can |
(16 ounces) black beans, rinsed and drained |
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| RECIPE |
-
In medium Dutch oven brown ground beef with thyme, sage, and garlic. When cooked, drain beef, set aside.
-
In same pot, heat oil and sauté onion, garlic, shallot, red pepper and jalapeno until vegetables begin to brown.
-
Add chili powder, cayenne, chipotle pepper and cook until spices begin to stick to bottom of pan.
-
Stir in wine to deglaze and cook until reduced by half.
- Add tomatoes, bring to a boil and add beans and beef, simmer partially covered for 1 hour.
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| SERVING SUGGESTION |
SERVING SIZE:
1½ cups
NUMBER OF SERVINGS:
6
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| NUTRITION FACTS |
| |
| Calories |
250 |
|
| Total Fat |
8 g |
|
| Sodium |
400 mg |
|
| Total Carbohydrates |
23 g |
|
| Fiber |
6 g |
|
| Protein |
20 g |
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