Melt the last winter frost with Grammy's Chili!
This winter has been a wild one! From heaps of snow in the North East, Thunder Snow in Midwest, and near freezing temperatures in downtown Los Angeles, it’s been nasty one!
Spring is here but winter's trying to hold on. Let's nip it in the bud with our family's favorite chilly weather chili!
This is one of my favorite recipes from my Grandmother, "Grammy". It's a snap to make, tastes better every day, and pairs beautifully with our Allegretti Rosso da Tavola from Chianti!
A match made in Heaven and Italy
1-1.5 Pounds Ground Beef
2 Cans Dark Kidney Beans (drained)
1 Can Crushed Tomatoes
1 Green Pepper (Chopped)
1-2 Onions (Chopped)
4-5 Cloves of Garlic (chopped)
1 tbsp Cocoa
3 tbsp Chili powder
Salt & Pepper
Get a pot big enough for all of your ingredients!
Brown the beef
Add onions, green pepper, garlic, and some salt & pepper and let simmer for a few minutes
Add the the tomatoes and Kidney beans, mix it up.
Add the cocoa and Chili powder, adjust to taste.
Simmer on low for 1-1.5 hours, stirring once in a while to make sure there's no burning on the bottom of the pot.
Enjoy in a bowl with sour cream and shredded cheddar cheese, or over arugula. Try it with a glass of Allegretti Rosso da Tavola.
Here's the original in her famously illegible handwriting!