Three Bean Chili
From the kitchen of Chef Tse
Serves 10

Ingredients:

• 1 white onion, peeled and chopped
• 3 cloves garlic, peeled and chopped
• 2 teaspoons fresh thyme
• 1 tablespoon olive oil
• 2 pounds ground sirloin, 5% fat
• 2 cups dry red wine, such as Cabernet
• 1 medium red bell pepper, seeded and chopped
• 1 medium green bell pepper, seeded and chopped
• 1 15-ounce can chili beans with liquid
• 1 15-ounce can black beans, drained well
• 1 15-ounce can kidney beans, drained well
• 2 15-ounce cans chopped tomatoes with liquid
• 2 medium jalapenos, seeded and diced
• 1 tablespoon cumin
• 2 tablespoons chili powder
• 1 teaspoon salt
• 1 teaspoon pepper

Directions:

• In a large sauté pan over medium high heat, heat olive oil until almost smoking.
• Add onions, garlic and thyme and cook until onions begin to brown, about 4 minutes.
• Place onions in bottom of a slow cooker. In same pan, add ground beef and break apart with a spatula.
• Brown beef well and add to onions.
• Pour off any fat from pan and place back on stove.
• Add wine and bring to a boil, scraping any brown bits from bottom of pan.
• Boil wine until reduced by half. Pour into slow cooker.

• Add remaining ingredients and stir to combine.
• Turn slow cooker on low and cook for 8 hours.
• If a thicker chili is desired, remove the lid during the last hour of cooking.