Oregon Trail Chili

Ingredients

1 pound lean ground beef
2 teaspoons salt, or to taste
1 1/2 cups red wine, optional (but recommended)
1 yellow onion, diced
4 cloves garlic, coarsely chopped
2 1/2 tablespoons chili powder
1 tablespoon paprika
3 cups cooked kidney beans, drained
1 (14-16 ounce) can of diced or stewed tomatoes
1/2 tablespoon fresh or dried rosemary
2 1/2 cups water

Optional toppings:
fresh cilantro
cheddar cheese
raw red onion, chopped
jalapeño, chopped (for heat, leave the seeds in)
sour cream
1 egg, cooked over easy

Directions

On the stove-top, heat a large pot on medium-low heat.

Once the pot is heated, add in the ground beef, breaking it up and stirring it with a wooden spoon every few minutes as it browns.

While the beef is cooking, add in the salt.

Once the meat is cooked through and begins to brown, increase the heat to medium-high.

Deglaze with wine (if using). Let the wine cook off for about 3-5 minutes. It can boil and steam off, but the pot should not be dry.

Step 6
Add in the chili powder, paprika, onion, and garlic. Constantly stir until the aroma of the onion and garlic cooking become fragrant, about 1-2 minutes.

Toss in the rosemary and stir for 1 minute.

Add in the beans and the can of tomatoes (including the liquid in the can).

Add in the water and stir, reducing the heat to medium.

Simmer on low heat for 20-30 minutes, stirring often. Taste and adjust the seasonings to your liking.

Serve hot in medium-sized bowls and top with your favorite toppings!