Ingredients:
- 4 cloves garlic, minced
- 1 red onion, chopped
- 4 tablespoons butter
- 1 1/2 tablespoons dark brown sugar
- 3 tablespoons red wine vinegar
- 4 tablespoons tomato paste
- 4 cups chicken broth
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1 tablespoon chili powder
- 3 cups Merlot wine
- 1/4 pound bacon
- 4 tablespoons canola oil
- 1 pound lean ground round
- 2 cups cooked Camellia Brand Black Beans
- Salt to taste
Directions:
- Sauté garlic and onion in butter, until limp, about 4 minutes, in a large pot. Stir in brown sugar and cook until onion and garlic are browned slightly, about 2-3 minutes.
- Add red wine vinegar, tomato paste, chicken broth, cumin, cayenne, chili powder, and wine to pot. Bring to a simmer and cook approximately 35 minutes, or until liquid is reduced by half.
- In a skillet, fry the bacon in oil until it browns. Remove bacon from pan and set aside. When cool, chop into small pieces.
- Brown the ground meat in bacon grease, about 20 minutes. Drain thoroughly.
- Add bacon, beef, and beans to reduced wine mixture. Bring to a simmer and cook until chili has thickened, about 20 minutes.
- Add salt to taste.