Chili

• Ingredients:
• 1 white onion, peeled and chopped
• 2 tbsp minced garlic
• 1 tablespoon olive or avocado oil
• 2 pounds ground sirloin, 5 percent fat
• 2 cups Merlot
• 1 15-ounce can chili beans with liquid
• 1 15-ounce can black beans, drained well
• 1 15-ounce can kidney beans, drained well
• 3 15-ounce cans chopped tomatoes with liquid
• 2 Anaheim peppers, seeded and diced
• 1 cerrano, seeded and diced
• 2 tablespoons cumin
• 2 tablespoons chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

1. In a large saute pan, over medium-high heat, heat olive oil until almost smoking. Add onions, garlic and thyme, and cook until onions begin to brown, about 4 minutes. Place onions in the bottom of a slow cooker. In same pan, add ground beef, breaking it apart with a spatula. Brown the beef well and add to onions. Pour off any fat from the pan and place back on stove. Add wine and bring to a boil, scraping any brown bits from bottom of pan. Boil wine until reduced by half. Pour into slow cooker.
2. Add remaining ingredients and stir to combine. Turn slow cooker on low and cook for 8 hours. If a thicker chili is desired, remove the lid during the last hour of cooking.

ingredients, white onion, garlic, olive, ground sirloin, merlot, chili beans, black beans, kidney beans, tomatoes, peppers, cerrano, cumin, chili powder, salt, pepper

Taken from www.epicurious.com/recipes/member/views/chili-52944251 (may not work)