Martha’s Amazing Chili
Recipe by: Martha Mathewson
“I should call this JAZZ CHILI – because it is improvised!”
- 2-3 pounds ground chuck (I like a very meaty chili)
- 1 tbsp. olive oil
- 1 large + 1 regular cans diced tomatoes with onions & peppers (28 oz.?)
- 4 regular cans of beans (I prefer canneloni, but any combination of white, light red or dark red kidney beans will work), rinsed and drained
- 2-3 small cans of mushrooms, drained (or 1 lb. white mushrooms, sliced)
- 2 cups dry red wine
- 32 oz. beef broth (plus additional if needed)
- 1 large onion, sliced thin
- 2 tbsp. minced garlic
- 1 pkg of chili or taco seasoning per pound of beef
- Salt and pepper and Tabasco or cayenne pepper, to taste
In a large soup pot, heat oil on medium heat and add the meat, stirring occasionally to crumble thoroughly and brown. Add all of the rest of the ingredients, except salt and pepper. Heat to boiling, reduce heat to simmer. Simmer for at least 1 hour 15 minutes, or as long as you like, adding broth if needed. Season to taste just before removing from heat.
At this point, I normally let the chili cool and refrigerate overnight. Then I divide the chili into meal size containers and freeze. It lasts in the freezer for 2-3 months.
When ready to serve, reheat, adding broth if necessary. I serve with warm chili con queso (or plain old Cheese Whiz) (a dollop on each bowl) and warm flour tortillas.