Big Bowl Chili Recipe
Big bowl chili is a beef chili prepared with loads of veggies in it. Flavored with red wine and herbs, the big bowl chili is spiced with chili powder and garlic amongst others. Served with rice, this chili makes a full and complete meal.
Ingredients
| Canola oil | 4 Tablespoon | |
| Onions | 2 , chopped | |
| 2 red bell peppers, cored, seeded and cut into 1/2 inch pieces | ||
| Garlic | 1 Tablespoon, minced | |
| 3 lb. chuck or sirloin beef, cut into 1 1/2 inch cubes | ||
| Plum tomatoes | 2 Can (10oz), crushed | |
| Tomato Paste | 1 Tablespoon | |
| Beef broth | 1 1/2 Cup (16 tbs) | |
| Dry red wine | 1/2 Cup (16 tbs) | |
| Chili powder | 3 Tablespoon | |
| Powdered cumin | 2 Teaspoon | |
| Sweet basil | 1 Teaspoon, dried | |
| Dried oregano | 1 Teaspoon | |
| Garbanzo beans | 1 Can (10oz), drained | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
| Cooked rice | 8 Cup (16 tbs) | |
| Scallions | 8 , finely sliced | |
| Nonfat yogurt | 1 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Place oil in large heavy casserole over low heat with the onions, red pepper and garlic for 5 minutes.
Stir occasionally.
Remove vegetables with slotted spoon; set aside.
Raise heat to medium and brown beef.
When finished, add beef back to casserole, along with onions, pepper and garlic.
Add tomatoes, tomato paste, broth, wine, chili powder, cumin, basil, oregano, salt and pepper.
Cook, partially covered, for 1 1/2 hours.
Stir in beans and cook, uncovered, for 15 minutes.
Remove casserole from heat; stir in parsley.
Adjust seasonings to taste, if desired.
Divide rice equally among the bowls and ladle chili on top.
Sprinkle each bowl with scallions
Stir occasionally.
Remove vegetables with slotted spoon; set aside.
Raise heat to medium and brown beef.
When finished, add beef back to casserole, along with onions, pepper and garlic.
Add tomatoes, tomato paste, broth, wine, chili powder, cumin, basil, oregano, salt and pepper.
Cook, partially covered, for 1 1/2 hours.
Stir in beans and cook, uncovered, for 15 minutes.
Remove casserole from heat; stir in parsley.
Adjust seasonings to taste, if desired.
Divide rice equally among the bowls and ladle chili on top.
Sprinkle each bowl with scallions
Chef
