Shelly's Recipe

TENDERLOIN CHILI

Category: Chili

1 1/2 lbs ground tenderloin
2 tbsp canola oil
2 large Spanish onions, cut into medium dice
1 1/2 tsp flour
1 cup burgundy wine
2 large green bell peppers, cut into medium dice
1 (15 1/2 oz) can kidney beans
1 (15 1/2 oz) can hot chili and black beans
1 (28 oz) can crushed tomatoes
1 (6 oz) can tomato paste
2 tbsp crushed garlic
1 1/2 tsp chili powder
1/2 tsp cayenne pepper
1 1/4 tsp ground cumin, ground coriander, dried oregano
1/4 tsp ground cinnamon
1 tsp sugar and salt

Put tenderloin, oil and onions in large stockpot. Cook over medium heat until onions are soft and beef is cooked through, 10 to 15 minutes. Add flour and stir to coat.

Increase heat. Add burgundy, bell peppers, beans, crushed tomatoes, tomato paste and garlic. Add remaining seasonings and cook over medium heat, stirring frequently to avoid sticking, 10 to 15 minutes or until heated through. Makes about 10 large servings.

Note: For a lower fat recipe, chicken can be substituted for the beef.