Monday, January 13, 2014

National Soup Month: Cielo Style Chili

Celebrate National Soup Month with Cielo Style Chili from the Four Seasons in St. Louis.

5 pounds ground beef
1 can riced or pureed plum tomatoes
2 yellow onions
2 carrots
3 celery stalk
6 garlic cloves
2 cups of red wine
1 pound cooked kidney beans
2 table spoon chili powder
1 bouquet garni
1 cup olive oil blend
Salt and Pepper to taste

Ground all the vegetables, sautéed with the oil, add the meat, cook until it is slightly brown.  Deglaze it with red wine, let evaporate, add the tomato, the spice and the bouquet garni, let cook for 2 hours, add the beans and adjust seasoning. 

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