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Ingredients

1 pound ground beef 1 medium green bell pepper, chopped 1 small onion, chopped 1 (14.5 ounce) can diced tomatoes with jalapeno peppers 1 (12 fluid ounce) can tomato juice 1 (6 ounce) can tomato paste 1 tablespoon chili powder 3 teaspoons garlic powder 1 teaspoon ground cumin 1 teaspoon ground cayenne pepper ½ cup red wine

Nutrition Info

320.6 calories carbohydrate: 22.4 g cholesterol: 68.8 mg fat: 14.2 g fiber: 5 g protein: 23.4 g saturatedFat: 5.4 g servingSize: - sodium: 1074.4 mg sugar: 10.7 g transFat: : - unsaturatedFat: : -

Directions

Combine beef, green pepper, and onion in a large saucepan over medium-high heat, cook and stir until beef is browned, 5 to 7 minutes. Drain excess grease.
Reduce heat to medium. Add tomatoes, tomato juice, tomato paste, chili powder, garlic powder, cumin, and cayenne, mix well. Cover and cook until sauce begins to bubble gently, 5 to 10 minutes.
Pour wine into the sauce. Cover and simmer over low heat until flavors combine, 2 to 3 hours. Stir every so often to prevent soup from sticking to the bottom of the pan.

Recipe Yield

4 bowls

Recipe Note

It's hard to recipe hunt when it's just the two of you - everything seems to be tailored for families of 4 or more (or with the intention of having massive leftovers). I've begun to learn the art of cooking for 2, and with a primal outlook... beans are a no-go. This chili is my take on my Polish grandmother's recipe - it's not too spicy but very savory. This recipe gave us 2 decent-sized bowls each. Enjoy and feel free to tweak to your liking!

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