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Vitners Chili

  • Yield: 6 to 8 servings


  • 2 pounds ground beef
  • One-fourth cup olive oil
  • 1 cup chopped onions
  • 1 cup chopped green bell peppers
  • 3 garlic cloves, chopped
  • 1 cup Cabernet Sauvignon
  • One-half cup ketchup
  • 1 tablespoon chili powder
  • 1 teaspoon celery seed
  • 1 teaspoon ground cumin
  • 2 (16-ounce) cans chopped tomatoes
  • 2 (16-ounce) cans dark red kidney beans
  • Salt and pepper to taste


  • Brown the ground beef over medium heat in a large skillet. Drain the fat and set aside. Preheat a stainless steel, non-stick, or enamel stockpot over medium heat. Add the olive oil. Add the onions, bell peppers, and garlic, and cook, stirring for 3 to 4 minutes. Stir in the wine and ketchup. Bring the mixture to a boil. Stir in chili powder, celery seed, and cumin. Simmer uncovered, stirring occasionally for 10 minutes. Add the tomatoes and cooked ground beef and bring to a boil. Reduce the heat to medium-low and add the kidney beans. Cover and simmer, stirring occasionally, for about 30 minutes. Season with salt and pepper. Serve with Cabernet Sauvignon.