Red Chili

• 2 lbs ground beef
• 2 cups diced onions
• 2 tablespoons mince garlic
• 1 cup dry white wine
• 14 cup chili powder
• 3 tablespoons cumin
• 1 tablespoon kosher salt
• 2 tablespoons black pepper
• 2 tablespoons beef base, paste
• 2 (12 ounce) cans diced tomatoes with juice
• 1 (8 ounce) can diced green chilies
• 1 (4 ounce) can chipotle chiles in adobo
• 34 cup Fritos corn chips, pulverized
• 2 cups water
• 2 cups shredded cheddar cheese
• 1 cup minced red onion

1. Sear the beef on very high heat in your largest wide pot, or a seperate skillet.
2. Stir every 2 minutes or so.
3. You want brown crust, not just for the beef to turn that dull grayish brown.
4. When the beef is almost cooked through.
5. Kill the heat and find something to prop the pan up on a tilt.
6. Rake the beef to the top side and allow all the fat to run to the bottom.
7. Remove it.
8. Return to high heat and add your garlic and your onions.
9. Allow to sweat and become fragrant.
10. Add the wine to the pot, along with all of your salt and spices.
11. Bring to a rapid boil, then lower the heat to a medium.
12. Add in the beef base.
13. After about 15 minutes, add the tomato product and all of your chiles, followed by the water.
14. This will give you a little room to simmer for a while without the chili being so thick that it wants to burn on the bottom.
15. Simmer for 30 minutes.
16. Add your pulverized frito chips and simmer for 20 minutes.
17. Let stand for 20 minutes with no heat.
18. Garnish with shredded cheddar, and minced red onion.
19. Serve with warm tortillas, or more corn chips.

ground beef, onions, mince garlic, white wine, chili powder, cumin, kosher salt, black pepper, beef base, tomatoes, green chilies, chipotle chiles, fritos corn chips, water, cheddar cheese, red onion

Taken from www.food.com/recipe/red-chili-201232 (may not work)