Red Wine Chili

Course Dinner
Cuisine Soups and Stews
Keyword Slow Cooker
Servings 8 servings


  • 1 lb ground beef
  • 1/4 cup olive oil
  • 1 medium onion diced*
  • 2 bell peppers colors of choice, diced*
  • 3 large cloves garlic minced
  • 6 15 oz. cans dark red kidney beans
  • 1 6 oz. can tomato paste
  • 2 28 oz. cans diced tomatoes
  • 2 tbsp. chili powder
  • 2 tbsp. cumin
  • 1 tsp. - 1 tbsp. chipotle powder to taste
  • 1/2 cup red wine
  • 1 tsp salt
  • Shredded cheddar cheese optional
  • Sour cream optional


  1. Brown the ground beef over medium heat in a large Dutch oven or the bowl of a slow cooker with a sauté function. (Alternatively, complete steps one and two in a separate pan on the stove and then transfer to a slow cooker.)
  2. Add the olive oil, onions, peppers and garlic to the browned beef, sauté until the onions become translucent.
  3. Add all of the remaining ingredients and stir to combine. Simmer on low heat/cook on the slow cooker's low function for 4 hours, stirring occasionally.
  4. Serve with sour cream and cheddar cheese.

Recipe Notes

Note: This recipe makes eight 1 1/2 cup servings. I like to portion it into four freezer containers for easy weeknight meals. To defrost, let thaw overnight in the refrigerator, then reheat in a pot on the stove.

*Or dice up two 14 oz. bags of frozen sliced onion and pepper mix, such as Trader Joe's Fire Roasted Bell Peppers and Onions.