by Michael Mohammadi

As much as I enjoy a summer barbecue with grilled meats, fresh salads, and cold iced tea (or beer/white wine if you prefer) my favorite time of year is Fall. This season of change brings the most beautiful landscapes, perfectly temperate days and nights, and smells and aromas that remind me of my upbringing in southeast Michigan. Apple cider, pumpkin patches, hay rides and a transition to more hearty meals…what’s not to love?

One of my favorite fall/winter foods is chili. The simplicity of the preparation, combined with the intensity in structure, flavor and variations makes this the perfect meal for a cool night or weekend tailgate or football game. While I make around 10 different styles of chili (more to come!), the following recipe is my first batch of Fall 2009 with the focus on fresh, healthy version.

What you’ll need:

• 1 – 1 1/2 lbs filet or other quality beef, cut into 1.5″ cubes
• 1 large onion
• 4 cloves garlic
• 2 cans diced tomatoes (or whole peeled tomatoes and dice them yourself)
• 2 large cans kidney or other beans
• 2 small cans tomato paste
• 3 bell peppers (I used 1 red, 1 orange, 1 yellow)
• olive oil
• the following spices:  salt, pepper, thyme, chili powder, cayenne pepper, cumin,
• 1 bottle riesling or other sweet white wine

1. In large (5 qt) stock pan, add 1/4 cup extra virgin olive oil and heat over medium-high flame.  Sprinkle beef with salt, pepper, garlic powder and add to pan.  Brown only outside of meat, leaving inside of each cube rare to medium rare.
2. Remove meat from pan, but leave the juices.  Add onion and cook for 3-4 minutes.  Add garlic, cook for 2 minutes.  Add 1/4 bottle of white wine and scrape beef bits from bottom of pan. 
3. Add diced tomatoes and beans.  Stir, then add 1 teaspoon each:  cumin, chili powder, pepper, salt, thyme, oregano.
4. Let simmer for 30 minutes over medium heat.  Add in 2 cans of tomato paste as well as 1/2 of the bottle of wine.  Allow to simmer uncovered for 1-2 hours.
5. Add remaining wine, stirring thoroughly for 10 minutes.  Add chopped bell peppers and cooked beef.  Taste and re-season as needed.
6. Remove from heat and serve!

Simple, very fresh tasting and delicious.  The best part?  It’s healthy with lean meat, fiber and protein packed beans, and antioxidant rich tomatoes and vitamin A and C packed peppers!  You can’t go wrong with this meal!!