Tag Archives: onion

Filet Burgundy Chili

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Beef tenderloin and Burgundy wine, with peppers, onions, and kidney beans! No, I’m not crazy! It’s the best chili you’ve ever eaten! But I must warn you, few other bowls of chili will ever come close after you’ve had this tasty sensation!

  • 1 lb beef tenderloin, cut into bite size pieces*
  • 2 tbsp olive oil
  • 1/2 lg onion, chopped
  • 1 green bell pepper, chopped
  • 2 jalapenos, seeded and chopped
  • 3 cloves garlic
  • 1 tbsp oregano
  • 1 tbsp cilantro
  • 1 tbsp cumin
  • 2 tbsp chili powder
  • 2 tsp chipotle powder
  • 2 tsp cayenne
  • 2 cups Burgundy wine
  • 1 15 oz can kidney beans
  • 1 15 oz can diced tomatoes
  • 1 15 oz can tomato sauce

Heat olive oil in a stock pot over medium-high heat. Add onion, bell pepper, and jalapeno and cook, stirring occasionally, about 10 minutes. Add garlic and cook 5 minutes more. Stir in tenderloin to sear on all sides, about 2 minutes, then add spices. Drain off any grease that may cook out of the meat, then add Burgundy wine, and let simmer 10 minutes, or until wine is reduced by half.

Add tomato sauce, diced tomatoes, and kidney beans. When it starts to bubble, cover the stock pot and reduce heat to low. Let simmer, stirring every now and then, for an hour to let the flavors meld together. Serve with your favorite chili toppings.

*You can also substitute ground chuck, for the filet, and it’s still delicious!

**Chili can be made up to two days in advance. The longer it sits in the fridge, the better it tastes!

Braised Beef Short Ribs

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I never cared for traditional “Pot Roast” , (my hubby loves it), but I’ve found I really like short ribs. This recipe combines pot roast ingredients, with a little something extra to suit my taste, so it keeps everyone in the house happy! It’s warming on a cold, rainy day, and smells wonderful as it cooks!

  • 2 lbs boneless beef short ribs
  • 2 stalks celery, roughly chopped
  • 3 carrots, roughly chopped
  • 1/2 lg onion, roughly chopped
  • 3 cloves garlic
  • 3 tbsp fresh thyme
  • 2 bay leaves
  • 15 oz can beef broth
  • 2 cups red wine
  • 2 tsp tomato paste
  • 2 tbsp butter
  • salt
  • pepper
  • 1 cup reserved cooking liquid

Place celery, carrots, onions, and garlic in the bottom of a slow cooker.

Melt butter in a medium size skillet over medium-high heat. Sear short ribs on all sides, about 1 minute per side, and place over veggies in the crock pot. Add thyme, bay leaves, beef stock, and wine, and cook on low for 8 hours.

After 8 hours has passed, remove veggies with a slotted spoon to a food processor or blender, add tomato paste, and pulse until smooth. Pour mixture into a small sauce pan, and heat over medium-low heat. Add cooking liquid, a tablespoon at a time to veggie mixture while stirring. Add salt and pepper to taste and cook until heated through. Serve short ribs over hot mashed potatoes with veggie sauce spooned on top. Enjoy!