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Category: Chili
Prep Time: Cook Time: Total Time:
Servings: 6-10
3 lbs ground meat (divided between chorizo, Italian sausage and 80/20 ground beef)
1 tablespoon canola or vegetable oil
2 large onions, chopped
3 garlic cloves, crushed and minced
1 red bell pepper, cored, seeded, and sliced
1 green bell pepper, cored, seeded, and sliced
2 tablespoons minced fresh oregano or 1 tablespoon crumbled dried
1 tablespoon chili powder
2 teaspoons ground cumin
1 small can chipolte in adobo sauce
2-3 cups chunky salsa
1 small jar chili verde
2 cups red wine, dry white wine or beer
1 bay leaf
1 can chili beans
1 can each kidney beans and black beans rinsed and drained
Coarse salt to taste
Garnishes:
Shredded sharp cheddar and/or Monterrey Jack cheese
Sour cream
Minced onions
Roughly crushed Frito's corn chips
1.Heat the oil in a large heavy saucepan over medium-high heat. When hot, brown the meat and then add the onions, garlic, red and green bell peppers, tomatillos, cilantro, oregano, chili powder, and cumin. Lower the heat to medium-low and saute, stirring often, until the onions and peppers are soft and limp, about 10 minutes.
2.Add the wine, turn up the heat to medium-high, and stir until most of it evaporates about 2 minutes.
3.Add the bay leaf and tomatoes, turn the heat down to medium, and simmer gently, covered, until the sauce thickens, about 20 minutes.
4.Stir in the beans and add the additional ingredient(s) from below, if desired. Continue according to the specific directions. Season with salt.
Notes: I used frozen southwest blend chopped onions and peppers instead of fresh.
In blender, combined chipolte in adobo sauce with both salsas.
I used 2 alarm chili seasoning mix instead of spices but added the cumin along with about 1/8 cup brown sugar.
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* Chili Base *
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Category: Chili
Prep Time: Cook Time: Total Time:
Servings: 6-10
3 lbs ground meat (divided between chorizo, Italian sausage and 80/20 ground beef)
1 tablespoon canola or vegetable oil
2 large onions, chopped
3 garlic cloves, crushed and minced
1 red bell pepper, cored, seeded, and sliced
1 green bell pepper, cored, seeded, and sliced
2 tablespoons minced fresh oregano or 1 tablespoon crumbled dried
1 tablespoon chili powder
2 teaspoons ground cumin
1 small can chipolte in adobo sauce
2-3 cups chunky salsa
1 small jar chili verde
2 cups red wine, dry white wine or beer
1 bay leaf
1 can chili beans
1 can each kidney beans and black beans rinsed and drained
Coarse salt to taste
Garnishes:
Shredded sharp cheddar and/or Monterrey Jack cheese
Sour cream
Minced onions
Roughly crushed Frito's corn chips
1.Heat the oil in a large heavy saucepan over medium-high heat. When hot, brown the meat and then add the onions, garlic, red and green bell peppers, tomatillos, cilantro, oregano, chili powder, and cumin. Lower the heat to medium-low and saute, stirring often, until the onions and peppers are soft and limp, about 10 minutes.
2.Add the wine, turn up the heat to medium-high, and stir until most of it evaporates about 2 minutes.
3.Add the bay leaf and tomatoes, turn the heat down to medium, and simmer gently, covered, until the sauce thickens, about 20 minutes.
4.Stir in the beans and add the additional ingredient(s) from below, if desired. Continue according to the specific directions. Season with salt.
Notes: I used frozen southwest blend chopped onions and peppers instead of fresh.
In blender, combined chipolte in adobo sauce with both salsas.
I used 2 alarm chili seasoning mix instead of spices but added the cumin along with about 1/8 cup brown sugar.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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