Course
Teresa’s Award Winning Chili
Chili
olive oil | 2 tablespoons | |
applewood bacon, diced | 3 strips | |
yellow onion, chopped | 1 | |
red pepper, chopped | 1 | |
jalapeno pepper, chopped fine | 1 | |
fresh garlic, minced | 3 cloves | |
organic ground chuck (Costco or Whole Foods) | 1 1/2 lb. | |
Italian sausage, remove from casing (Costco Premo) | 3 sweet | |
chipotle pepper w/ 2tbs. adobe sauce chopped from can | 1 | |
sea salt | 1 teaspoon | |
pepper, freshly ground | 1/2 teaspoon | |
ground cumin | 1 1/2 teaspoon | |
ground coriander | 1 teaspoon | |
dried dill | 1/2 teaspoon | |
chili powder | 3 tablespoons | |
fresh parsley, chopped | 1/4 cup | |
dijon mustard | 1 tablespoon | |
dried basil | 1 1/2 | |
dried oregano | 1 teaspoon | |
diced tomatos (san marzano) | 1 (28oz) can | |
Muir Glen fire roasted tomatoes | 1 (14.5oz) can | |
tomato paste | 1 can | |
red wine | 1/2 cup | |
lemon, freshly juiced | 1/2 | |
sugar (important!) | 1 teaspoon | |
kidney beans, drained and rinsed | 1 can | |
beef broth (low sodium) | 1/2 cup |
Directions
- Heat olive oil and render bacon until crisp over medium heat in large pot or dutch oven.
- Spoon out bacon, add onions and cook for 5 minutes, then add red pepper, jalapeno , garlic and 1/2 tsp. salt and continue until soft and translucent.
- Crumble sausage meat and chunk into pot-cook over medium high heat, stirring and breaking up large chunks until browned.
- Over medium low heat, add pepper, cumin, coriander, chili powder, 1/2 tsp. salt, dill, parsley, oregano and basil. Let spices bloom for about 2-3 minutes.
- Add tomatoes, tomato paste, red wine, lemon juice, beef broth and drained kidney beans. Stir well and simmer for 1 1/2 hours. Add more beef broth or water if it gets too thick.
- Serve with sides of sour cream, shredded cheese, and jalapeno slices (optional).
- If you refrigerate the chili, it is often better the next day as it allows flavors to come together.
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