Tenderloin Chili

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Bob’s Tenderloin Chili

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

Source of Recipe: The Speakeasy Bar & Grill
 

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