red wine pumpkin chili
2 Tablespoons Olive Oil
1 yellow onion, diced
5 cloves garlic, minced
¾ Tablespoon chili powder
1 teaspoon oregano
1 teaspoon cayenne
2 teaspoons tomato paste
2 pounds lean ground beef
3 Chipotle Chilis in Adobo sauce, chopped
2 15oz cans kidney beans
1 1/2 cups pumpkin puree
1 cup Blue Mountain Vineyards Merlot
1.Pour olive oil into a large dutch oven- med. Heat. Add onion & garlic & stir. Add chili powder, oregano, and cayenne and let cook for 4 minutes.
2.Stir in tomato paste, cook for 1 minutes. Add ground beef, cook until no longer pink. Add the peppers and adobe sauce stir and cook 2 more minutes. Pour BMV Merlot into the pot.
3.Stir in the tomatoes, beans and pumpkin.
4.Turn down the heat, cover and simmer gently for about 20 minutes. If chili is too thick thin with more Merlot or water.
5.Serve with Feta nor other cheeses. Garnish with a Lime Tortilla chip.
6.Optional: Add spicy tomatoes and or diced tomatoes