Vman's Chili
I have been excited to get to this week just to see an update myself. Last week was great and thank you all so much for all of the encouragement to keep my kitchen open! So let’s get to it. I introduced a soup last week and began the discussion around comfort foods. Spring is beginning this week, but I think there is still time to enjoy some chili because it continues to be damp and cold outside. If you live where it is warm and sunny, ahhhhhhh that sounds so wonderful. I think you can still enjoy this recipe!
Again, I will start off with my #1 Rule, cook slowly and season to your own taste as you go. Oh, and you may use that same large pot which we used for the soup to prepare this chili. Yes, wash it out thoroughly. For Chili I prefer to make it one day ahead of serving, because I find time gives all the flavors an opportunity to really mellow.
Here’s what you need
1 medium (each): Green, Red and Yellow Bell pepper chopped (makes 2 1/4 cups)
1 medium sweet Onion (makes1-cup)
4 cloves of garlic chopped (1/8 cup)
1 bunch fresh Cilantro
2-3 Jalapeno peppers (for garnishing) or (chop them up with the other peppers and
onion)
1 large bay leaf
Sour Cream (Garnish)
2 tbs Olive Oil
1 tbs Italian seasoning
3 tbs Chili Powder
2 tsp Seasoning Salt
1 tbs Ground Pepper
1 tsp Cayenne Pepper (This adds the heat)
½ cup Red Wine (Your preference to add or not; I use a red blend; email me for a particular label)
2 – 28 oz Canned Crushed Tomato (Italian or Basil seasoned is excellent)
2 – 28 oz Canned Diced Tomato
1 – 8 oz Canned Tomato paste (just in case for thickening…not really needed for this batch)
1.5 lbs Ground Chuck
1 lb Ground Italian Sausage
(or use Turkey Italian Sausage and ground Turkey)
Here’s what you do
In a nice large heavy skillet add the olive oil on a medium heat
Add all your chopped peppers, onions, and garlic and sweat (sauté) these veggies until they are beginning to soften. (about 10 minutes)
Before they are done (9 minutes) add 3 tbs Italian seasoning and 3 tbs Chili Powder then move the veggies from the skillet and place them into
your large pot.
*sweating is cooking the vegetables in a little oil under low heat so that they cook in their own juices. The idea is to soften the vegetables
without browning them. (We have a glossary now)
Next, brown your ground meats in that same skillet, medium heat. Brown until all the pink coloring is gone. Do not fry the meat to where it begins
to develop the dark brown chars in the bottom of the skillet.
"Really Important Step"
When all the pink is gone, drain off as much of the excess liquid fat that you can. Tip the skillet and use a large spoon to collect and discard this
excess fat. There will not be much of this fat if you are using the Turkey meat products. If you miss this step it will make your Chili very greasy
with floating fatty oils on top…..eeeeewwwww! Trust me I have politely refused an offered chili when I see the grease doing the backstroke on top!
Now add this meat to your pot with the veggies. Add your canned Crushed tomato and Diced tomato and bay leaf. Pot should now be low heat
and allowed to simmer for about 45 minutes – 1 hour.
During the simmering, you adjust the flavor a little at a time with more chili powder, seasoning salt, ground black pepper, and Italian seasoning.
Add fresh chopped cilantro ( ½ cup)
Add 1/2 - 1/3 cup of the red wine
Let the Chili sit over night and serve the next day after the flavors have had a chance to really develop.
Before serving, re-heat slowly and garnish with the sliced Jalpenos and a tablespoon of sour cream. The cornbread from last week will go great
with this Chili too! Try the Southwestern version!
Enjoy!
Again, I will start off with my #1 Rule, cook slowly and season to your own taste as you go. Oh, and you may use that same large pot which we used for the soup to prepare this chili. Yes, wash it out thoroughly. For Chili I prefer to make it one day ahead of serving, because I find time gives all the flavors an opportunity to really mellow.
Here’s what you need
1 medium (each): Green, Red and Yellow Bell pepper chopped (makes 2 1/4 cups)
1 medium sweet Onion (makes1-cup)
4 cloves of garlic chopped (1/8 cup)
1 bunch fresh Cilantro
2-3 Jalapeno peppers (for garnishing) or (chop them up with the other peppers and
onion)
1 large bay leaf
Sour Cream (Garnish)
2 tbs Olive Oil
1 tbs Italian seasoning
3 tbs Chili Powder
2 tsp Seasoning Salt
1 tbs Ground Pepper
1 tsp Cayenne Pepper (This adds the heat)
½ cup Red Wine (Your preference to add or not; I use a red blend; email me for a particular label)
2 – 28 oz Canned Crushed Tomato (Italian or Basil seasoned is excellent)
2 – 28 oz Canned Diced Tomato
1 – 8 oz Canned Tomato paste (just in case for thickening…not really needed for this batch)
1.5 lbs Ground Chuck
1 lb Ground Italian Sausage
(or use Turkey Italian Sausage and ground Turkey)
Here’s what you do
In a nice large heavy skillet add the olive oil on a medium heat
Add all your chopped peppers, onions, and garlic and sweat (sauté) these veggies until they are beginning to soften. (about 10 minutes)
Before they are done (9 minutes) add 3 tbs Italian seasoning and 3 tbs Chili Powder then move the veggies from the skillet and place them into
your large pot.
*sweating is cooking the vegetables in a little oil under low heat so that they cook in their own juices. The idea is to soften the vegetables
without browning them. (We have a glossary now)
Next, brown your ground meats in that same skillet, medium heat. Brown until all the pink coloring is gone. Do not fry the meat to where it begins
to develop the dark brown chars in the bottom of the skillet.
"Really Important Step"
When all the pink is gone, drain off as much of the excess liquid fat that you can. Tip the skillet and use a large spoon to collect and discard this
excess fat. There will not be much of this fat if you are using the Turkey meat products. If you miss this step it will make your Chili very greasy
with floating fatty oils on top…..eeeeewwwww! Trust me I have politely refused an offered chili when I see the grease doing the backstroke on top!
Now add this meat to your pot with the veggies. Add your canned Crushed tomato and Diced tomato and bay leaf. Pot should now be low heat
and allowed to simmer for about 45 minutes – 1 hour.
During the simmering, you adjust the flavor a little at a time with more chili powder, seasoning salt, ground black pepper, and Italian seasoning.
Add fresh chopped cilantro ( ½ cup)
Add 1/2 - 1/3 cup of the red wine
Let the Chili sit over night and serve the next day after the flavors have had a chance to really develop.
Before serving, re-heat slowly and garnish with the sliced Jalpenos and a tablespoon of sour cream. The cornbread from last week will go great
with this Chili too! Try the Southwestern version!
Enjoy!
