A flavorful and hearty chili recipe perfect for any occasion.
Heat the olive oil in a large saucepan over medium heat.
Ensure the oil is hot before adding other ingredients to prevent sticking.
Add the diced onion and minced garlic to the pan, sauté until softened.
Stir frequently to avoid burning the garlic.
Stir in the diced tomatoes, dark beer, red wine, and tomato paste.
Mix well to combine all the flavors.
Add the carrots, kidney beans, and all the spices, including cumin, chili powder, and cayenne.
Adjust the spice levels to your preference.
Reduce the heat to low and let the chili simmer for 1.5 hours, stirring occasionally.
Cover the pan partially to retain moisture while allowing some evaporation.
Stir in the fresh dill and lemon juice, then simmer for an additional 10 minutes.
Adding fresh herbs at the end preserves their flavor.
Serve the chili hot, garnished with sour cream and shredded cheese if desired.
Serve with a side of crusty bread or over rice for a complete meal.
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