Yields: 12 Servings
- 2 tablespoons (25 mL) vegetable oil
- 3 strips bacon, diced
- 2.2 pounds (1 kg) lean ground beef
- 1 teaspoon (5 mL) garlic, chopped
- 1 jalapeno chili pepper (or 2, or more depending on how spicy you prefer)
- 2 cups (500 mL) onion, medium diced
- 1/2 cup (125 mL) each, diced carrot, celery, red pepper, green pepper
- 1 tablespoon (15 mL) each, ground coriander, cumin, oregano
- 1 teaspoon (5 mL) each, chili powder, cocoa powder
- 1 tablespoon (15 mL) tomato paste
- 1/4 cup (50 mL) red wine [substitutions: cranberry or grape juice, or diluted red wine vinegar]
- 2 cups (500 mL) beef stock
- One 28-ounce (796 mL) can plum tomatoes, chopped
- One 14-ounce (398 mL) can kidney beans, rinsed
- 1 stick cinnamon
- 2 bay leaves
- In a heavy duty saucepan, heat oil and sauté bacon.
- Brown beef, about 3 to 4 minutes on high, dicing meat in pan; remove meat from pan and set aside.
- Add all vegetables to the pan and sauté on medium until softened, 3 to 4 minutes.
- Return browned meat, herbs and spices to pan and cook 2 minutes.
- Add tomato paste, stir in well, then red wine (or substitute), beef stock and all remaining ingredients.
- Slowly bring to boil, reduce heat to just simmer for 90 minutes, stirring constantly to avoid burning.
Tip: Best made a day ahead, then refrigerated to marry flavours and carefully reheated