Spicy Chili

PREP TIME: 2-4 hours
SERVINGS: 2-4 servings

1 pound lean ground beef
1 jalapeno, minced
1 small yellow onion, diced
1 red bell pepper, diced
2 garlic cloves, minced
1 T chili powder
2 tsp cumin
1 tsp dried thyme
½ tsp salt
1 cup Jam Jar Sweet Shiraz
1 can diced tomatoes
1 can kidney beans, rinsed & drained
2 tsp liquid smoke

Heat 1 T olive oil in a large dutch oven over medium heat. Sauté jalapeno, onion, bell pepper and garlic until onion starts to become translucent (about 5-10 minutes). Remove from pan and set aside.

Sauté beef in same pot until just browned. Return the veggies to the pot and add all spices, mixing well. Add Jam Jar wine bring to a boil. Reduce and simmer until wine is reduced by half. Add the tomatoes, kidney beans and liquid smoke; mix well. Simmer for at least 1 hour, stirring occasionally.

Top with shredded cheddar cheese, sliced green onions and a slice of cornbread.