Ingredients:
2 tablespoons olive oil (I had to use a little more)
1 small onion, minced
1 1/2 cups beef stock
2 tablespoons balsamic vinegar
2 lbs ground beef
6 cloves garlic, minced
1/2 cup red wine
1 (28 oz) can stewed tomatoes, lightly drained
7 sun-dried tomatoes, softened and chopped
1 (15 oz)can black beans, drained
1 tablespoon chili powder
ground black pepper to taste
1 pinch dried sage
1 bay leaf
2 tablespoons tomato paste
1/4 teaspoon cayenne pepper
2 teaspoons salt
1 pinch dried oregano
1 pinch white sugar
Directions:
1. In a large Dutch oven, heat the olive oil over medium heat. Brown the ground beef until no longer pink. Drain most of the fat from the ground beef (I didn't have any.)
2. Push the ground beef to the sides of the pan and saute the onion and garlic in the middle until softened. (This is where I had to use the extra olive oil.)
3. Pour in the beef stock, red wine and balsamic vinegar. Stir in tomatoes, sun-dried tomatoes, tomato paste and black beans. Mix thoroughly. Sprinle in the cayenne pepper, chili powder, salt, pepper, oregano, sage and sugar, then add the bay leaf. Mix thoroughly.
4. Cover and simmer on lowest heat for 45-90 minutes. I did mine for 90 minutes. Stir occasionally.
I made this one day ahead for better flavor, then refrigerated overnight, then warmed up slowly the next day.
To soften sun-dried tomatoes, pour boiling water over them and let sit for 5 minutes. Drain and chop.
I also chopped the stewed tomaotes a little bit otherwise the pieces might be a little too big.
Garnish with any or all of the following: sour cream, shredded cheddar cheese, chopped green onions, fresh cilantro, and for those who like it hot, minced jalapeno peppers.
Next time I am definetely doubling this recipe, but I might do it in 2 separate pots.
Enjoy!
