Chili II Recipe -
Chili II Recipe
  • READY IN 55 mins

Chili II

Recipe by  

"This recipe was given to me by a friend. It's very good. Garnish with sour cream, shredded Cheddar cheese, minced jalapeno peppers, and fresh cilantro."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    45 mins

    55 mins


  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.
  2. Push the ground beef to the sides of the pan and saute the onion and garlic in the middle until softened.
  3. Pour in beef stock, red wine, and balsamic vinegar. Stir in tomatoes, sun-dried tomatoes, tomato paste and black beans. Mix thoroughly. Sprinkle 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 to 90 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Oct 05, 2009

Excellent - didn't change a thing except for using red kidney beans instead. No more package mixes for me!!!! Update - made this again - teenagers love this chili - I didn't have good drinking wine on hand today but the Holland House Red Cooking Wine was passable for this recipe - I think the heat in this chili negates the wine flavor!!! I've also been adding more tomatoe paste since my family and guests like a thicker sauce and is good for the way they eat the leftovers. When I serve this I've been putting out small dishes of diced onions, shredded cheddar cheese or american and sour cream. Everyone seems to enjoy making their own creations. Definitely put out some bread - a salad goes well with this also - especially if you like your chili spicy. - When we are lucky enough to have leftovers the kids love to just heat this up making a sandwich on white bread or hambuger rolls with a thin slice of onion and melted cheez whiz - messy but soooo good. Again Cathie - thanks - this is the only chili I ever make now.

Most Helpful Critical Review
Jan 25, 2004

This was SO BLAND that I was afraid din din was a dud BUT I went to my other chili recipe (by BOB) and added all the good stuff and just a half a cup of beer since I had already added the wine. Once you get Bob's chili recipe it's hard to go a-stray. *thumbs down* sorry..but ty


50 Ratings

Jun 24, 2007

This was alright. I prefer a LOT more spice in mine however, maybe it's a Texas thing? I did cook this for 4 hours for flavor. It was thin so I used up the rest of the can of tomato paste (6 oz.) as other reviewers suggested the last thirty minutes of cooking. It could have been more tomatoey tasting. I didn't have black beans so I used a can of ranch style beans and a can of dark kidney beans. This was pretty good, but I just couldn't give it 4 star, it needed way too many changes. Not bad at all, but we prefer a lot more spice and much much more chili peppers. Way too bland for our tastes. I served this over a bed of cooked spaghetti pasta and topped it with shredded colby/mj cheese. Hubby and son like chopped onion on theirs too. I won't bother even trying to make this again. We liked It's Chili by George far better.

Nov 20, 2007

I wanted to update this. I wrote this review several years ago. This is clearly our favorite chili. We make it time and time again, and make it exactly as is. I love the flavor of the sundried tomatoes. If you are looking for a unique chili, try this one! 1/25/2004 - Very good. Not your traditional chili flavor, but certainly will appeal to many of you. My kids liked it too. We will definitely be having this again, and again.

Jan 25, 2004

I added a 14 oz. can of beef broth, instead of 12 oz. as the recipe said (no big deal) and omitted the sage. This has a nice rich taste, possibly because of the beef broth and wine. You may want to taste it before adding 2 tsp. salt though. I only added 1 tsp. Someone may like spicier chili but you could adjust the seasoning if you'd like. It tasted yummy to me though! Also I added shredded cheddar at the table.

Sep 24, 2007

I make this recipe all the time. I have been using it for several years. I make it spicier than called for and then I serve it with sour cream, cheese, onions and cilantro on the side. The cilantro is a huge hit as a garnish!

Sep 05, 2008

UPDATE! I still love the recipe, but realized I've modified it a bit. I cut out the salt altogether and drain and rinse the beans. -- I found this recipe last year and made it about 5 times in a month! Freezes well and is delicious. I don't like spicy chili, and this is as perfect as it gets. I make Golden Sweet Cornbread (on this site) when I make this chili. Thanks Cathie!

Jan 22, 2012

very good. I made mine a bit spicer. I prefer chili with no cilantro.


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  • Calories
  • 342 kcal
  • 17%
  • Carbohydrates
  • 12.4 g
  • 4%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 20.5 g
  • 32%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 24.9 g
  • 50%
  • Sodium
  • 4616 mg
  • 185%

* Percent Daily Values are based on a 2,000 calorie diet.

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