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Chili Con Carne In Red Wine




Source of Recipe


1963 McCalls Cookbook


List of Ingredients




2 tablespoons salad oil or olive oil
1 cup finely chopped onion

2 cloves garlic, finely chopped

2 pounds ground chuck

1/4 cup boiling water

2 to 3 tablespoons chili powder

1 can ( 1-lb-3-oz. ) tomatoes, undrained

2 teaspoons salt

2 teaspoons dried oregano leaves

1 teaspoon dried basil leaves

1 cup dry red wine

2 cans ( 15-1/2-oz size ) kidney beans, undrained


Recipe



In hot oil in large skillet, saute onion, garlic and chuck until chuck is browned-about 5 minutes. Pour boiling water over chili powder in small bowl, stirring until powder is dissolved. Add to meat mixture, along with tomatoes, salt, oregano and basil. Simmer, covered and over very low heat, about 1 hour, stirring occasionally. Stir in wine; simmer, uncovered, 20 minutes, stirring several times. Add beans; heat slowly until thoroughly hot and most of liquid has evaporated.