SUPER BOWL CHILI
Creative Can-Opener Meal
great for a party, is very quick and easy to make ahead, and freezes
Serve with bowls of plain boiled white rice, and pass around a bowl of
grated Cheddar cheese for topping, if you wish. Here's how I do
it, my way.
2 pounds chuck steak
1 tablespoon flour
4 tablespoons Colavita extra virgin olive oil
1 large onion, sliced
cup red wine (suggested: Bolla Merlot)*
1 cup tomato sauce
1 clove garlic, pressed
1 carrot, cut into matchsticks
1 green bell pepper, diced
19 ounce can or two 10½ ounce cans
Progresso kidney beans, drained
19 ounce can or two 10½ ounce cans Progresso chick-peas, drained
10½ ounce can Progresso minestrone soup
10½ ounce can Progresso lentil soup
2 bay leaves
1 teaspoon oregano
teaspoon crushed red pepper flakes (more or less to taste)
Freshly ground pepper to taste
Optional: Grated Cheddar cheese
Cut the steak into thin strips and sprinkle with flour. In a very large skillet, heat 2 tablespoons of oil.
Sauté the onion slices in the oil, remove the onion and set aside. Quickly brown the meat in the hot oil. You will need to do this in 2 batches, using the remaining oil for the second batch.
cup wine, scraping ingredients from the bottom of the pan and stirring. Add the tomato sauce, the onion, the rest of the wine, and all other ingredients. Taste and adjust seasoning.
Cover and cook over low heat for approximately 1½ hours or until the meat is tender. Uncover for the last 30 minutes if the sauce needs thickening.
*Same wine to enjoy with meal.