photo: relish.com

Although we could eat chili all year-round, it is so perfect on a winter’s night. The heartiness and the spices warm the body and the mood. This can simmer for a few hours on the stove and there’s nothing like walking in from the cold to its flavorful aroma…

3 tablespoons olive oil
1 onion, chopped
2 pounds ground beef
1 red pepper, chopped
1 yellow pepper, chopped
1 orange pepper, chopped
1 (12-ounce) package chorizo (kosher sausage), chopped
2 teaspoons minced fresh garlic
2 tablespoons cumin
2 teaspoons oregano
1 teaspoon red pepper flakes
½ teaspoon cayenne pepper
1 cup red wine
2 cups beef broth
1 bay leaf
1 (29-ounce) can diced tomatoes
2 (15-ounce) black beans, drained
Garnish: ¼ cup cilantro, chopped
1 avocado, diced

In a large Dutch oven, heat oil over medium-high heat. Add onion, ground beef, peppers, chorizo and garlic. Begin to cook, breaking up meat as you go. Add cumin, oregano, red pepper flakes and cayenne. Cook until meat is browned, 7 to 10 minutes. Add wine, beef broth, bay leaf, tomatoes and black beans. Bring to a boil; reduce heat, cover and simmer for at least ½ hour and up to 3 hours. Serve over rice, in taco shells or in tortillas. Garnish with cilantro and avocado, if desired.