Appease hearty appetites with this robust two-meat chili. Red wine, salsa, green chiles, and fresh cilantro flame the flavor.
Oxmoor House JANUARY 2001
1. Combine first 5 ingredients in a Dutch oven coated with cooking spray. Cook over medium-high heat, stirring constantly, until meat is browned.
2. Add tomatoes and next 7 ingredients. Bring to a boil; cover, reduce heat, and simmer 1 hour or until meat is tender, stirring occasionally. Serve over rice; garnish with cilantro sprigs, if desired.
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