Texas Chili

Texas Chili

Makes about 10 cups

2 pounds diced or course ground beef or turkey
2 cups pinto or red kidney beans
2 tablespoons canola oil
1 1/2 cups finely chopped onion
1 1/2 finely chopped garlic
2 large green peppers, diced
1 teaspoon ground cumin
4 teaspoons chile powder
pinch cayenne pepper
1 teaspoon oregano
4 cups chopped tomatoes, fresh or canned
2 cups water
1 bay leaf
1/4 cup red wine
sea salt, to taste (optional)
grated cheddar cheese for garnish


Cover beans with water and soak overnight. Drain. Sear the meat until it turns to grey; drain off excess fat. Heat oil in a saucepan. Add onion, garlic, green pepper, cumin, chile powder, cayenne, and oregano. Cook, stirring occasionally, for 5 minutes. Add tomatoes, water, bay leaf, red wine, salt, and beans and bring to a boil. Reduce heat and simmer for 1 1/2–2 hours, until beans are tender. Taste for seasoning and garnish with spoonfuls of grated cheddar cheese.