Blackbean Chili

• 3 tablespoons extra-virgin olive oil
• 1 1/2 cups of diced white or yellow onions
• 4 garlic cloves, minced
• 1 1/2 pounds of stew beef cut into bite size pieces
• 2 cans of diced tomatoes with juice (14.5 oz.)
• 1 small can of tomato paste
• 1 1/2 teaspoons of ground cumin
• 1 teaspoon of ground allspice
• 1 teaspoon of ground coriander
• 1 1/2 teaspoons of dried oregano
• 1 heaping teaspoon of sugar
• 1/2 teaspoon of hot sauce
• Salt to taste
• 1 cup of water
• 1 cup of red wine
• 1 to 3 cans of black beans, drained (15 oz.)
• ADDITIONAL GARNISH ITEMS:
• Diced onions
• Grated cheddar cheese
• Chopped fresh cilantro

1. Heat the oil in a large chilli pot over medium heat. Add the onions and garlic and saute until the onions begin to brown (10 min.. Add the bite size beef and brown the outside of the meat on all sides (10 min.) Drain the meat, onions & garlic then return to the pot. Stir in tomatoes, tomato paste, all the spices, oregano, sugar, hot sauce, salt and half of the water. Stir in the wine. Bring to a boil, cover, and reduce heat to simmer. Simmer 1 hour. During hour continue to taste & season with spices to your preference. Add the beans and remaining water to the pot. Cover and simmer 30 minutes. Continue to taste & season. If too much liquid evaporates, add more water. Serve hot with bowls of garnishes on the side.

extravirgin olive oil, white, garlic, beef, tomatoes, tomato, ground cumin, ground allspice, ground coriander, oregano, sugar, hot sauce, salt, water, red wine, black beans, additional, onions, cheddar cheese, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/blackbean-chili-50187201 (may not work)