This Red Chili Recipe with Ground Beef is a thick, classic red bean chili with just a touch of red wine for an elegant depth of flavor! A balanced blend of chili powders and paprika add unforgettable layers of warmth and complexity.
Dice the onions while you heat a Dutch oven or large stock pot over medium heat. Add canola oil and swirl to coat. Cook onions until they begin to release their juices. Stir frequently, cooking until onions are translucent and a little caramelized.
Add the chili powder, ancho chili powder, and paprika, and stir to coat with oil. Cook over low heat until fragrant. You don't want to burn them, just amplify the flavor! It will only take a minute or two.
Add the ground beef, break into crumbles, and brown until all the beef has been cooked. If needed, drain excess fat.
Pour the wine into the pot and stir to get up all the delicious browned bits on the bottom; cook down until the wine is barely visible.
Add the remaining ingredients. Cook for 1 hour over low heat, stirring occasionally.
Taste for salt and pepper. Continue simmering over low heat, the longer the better. I typically cook mine in a Dutch oven for at least 4 hours. I like to taste every hour and adjust the salt and spices as needed.
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Notes
Flavor Tips – Be sure to use a Pinot that you enjoy. If you wouldn’t serve it in a glass, don’t put it in your food!Variations – Slow Cooker: To make slow cooker red chili, follow the first 3 steps in the recipe. Then add all of the ingredients to the crock pot and cook on low for 6-8 hours or on high for 4 hours.Storage – Store chili in a sealed, air-tight container in the refrigerator.