Name: Chunky Red Chili
Yield: 8 Servings
Ingredients: 3 tablespoons olive oil; 1 pound ground beef; 1 pound beef stew meat, cut into 1/2 inch chunks; 1 large onion, coarsely chopped; 1 medium green bell pepper, ribs and seeds removed, coarsely chopped; One 28-ounce can whole plum tomatoes, drained; One 8-ounce can tomato sauce; One 15 1/2 ounce can red kidney beans, rinsed and drained; One 15 1/2 ounce can black beans, rinsed and drained; 3 tablespoons packed light brown sugar; 2 tablespoons Worcestershire sauce; 2 tablespoons red wine vinegar; 1 tablespoon chili powder; 2 teaspoons dried basil; 2 teaspoons ground cumin; 2 teaspoons kosher salt; 2 bay leaves; Tortilla chips, for serving (optional)

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Kosher Status: Meat
Prep: 10 Minutes
Cook: 2 Hours, 20 Minutes
Total: 2 1/2 Hours

Dress it Up:

Chili Bread Bowls
Serve the chili in a sourdough bread bowl.

Cut 1/4 inch off the top of a small boule and scoop out the insides, leaving about 1/2 inch all around for stability. Fill the boule with the chili, and garnish with a dollop of soy sour cream and chopped scallions.

Variation: Add a chopped jalapeno chile for some kick.

Make it a Meal: Heap the chili into taco shells with shredded lettuce, diced avocado, a dollop of soy sour cream, and some hot sauce or jarred sliced jalapeno chile rings if you can stand it.

Pair it: Segal's Fusion Red Blend. You'll need a cool head with this dish. This is an easy-drinking red blend.

Recipe notes

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Recipe notes

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