Saturday, March 8, 2014

Go Back For Seconds Chili!

Ok, first let me state that this recipe is heavily influenced by Jamie Deen's Award Winning Chili recipe.  I've added a few twists and turns of my own to make it the best chili I have ever tasted, I say humbly!  I love my chili to be hearty, and meaty, with lots of flavor and spice and that you can tell has been simmering for hours.  This deliciousness hits all the check boxes on that list and really delivers a punch!  I hope you enjoy it as much as my family does and that it becomes your "go to" chili recipe moving forward!

Ok, let's show you how the magic happens! 
I've talked before about "mise en place".  It basically means you are going to get all your veggies chopped and ready for your recipe.  That's our first step here.  Start by chopping up your purple onion, yellow pepper and red pepper.
Then add about 2 tablespoons of olive oil to your dutch oven over medium high heat.  Add your veggies and cook for 4-5 minutes until they are soft and tender, like a heroine in a Danielle Steele novel....wait, this is chili, I need a manly reference...cook until soft and tender like a fallen victim in a Bourne novel!  Yeah, that's it!
Next, finely mince your garlic cloves.  Next to bacon, almost everything tastes better with garlic!
Add to your pot, stir and cook for another couple of minutes.
Look at those beautiful colors!
You are then going to break up the sausage and beef into chunks on top of the veggies.  Stir around to break up and start to cook the meats.
While all that is cooking.  Go back to your chopping board and finely chop 1-2 jalapeno peppers, seeds, membranes and all!  This is what gives it extra heat!  Yeah baby!
Add the jalapeno's to the pot and continue cooking until meat is browned.
You then are going to add all those delicious spices!  For the Italian seasoning, I add to the palm of my hand and rub my palms together over the pan.  This helps crumble the herbs and release all the flavors.
Stir the pot well to mix all the flavors together and to toast the spices.  Cook for about 2 minutes.  Add the tomato paste, stir well and cook for an additional minute or two.

In the meantime, empty and drain all the beans in a colander and rinse well with water.
Anyone that knows me well knows this will be the only time they will see beer in my hand.  Wine, that's another story!  Watch me cook Coq Au Vin and see the inner battle in my face as I decide whether the wine goes in the pot or in my glass!  Ok, back to the chili!  Pour the beer directly into the pot and stir well.  Make sure to scrape all those delicious flavor bits off the sides and bottom of the dutch oven!  Bring to a simmer.
Add your diced tomatoes (Mom, look away, yes I'm using canned tomatoes again!)....
Add your drained beans and mix the entire concoction again to make sure everything is well blended.  Heck, this looks delicious just as it is but NO!  You MUST let it simmer on low heat for two hours.  Make sure to stir every 30 minutes or so to make sure nothing sticks.  It is yummy to serve after that but best is it make it a day in advance and reheat the next day.  The longer it sits the better it tastes.  These flavors know how to party and love to hang out with each other for long hours on end.  The result is pure heaven!  I love to serve mine with a Mexican blend shredded cheese, topped with a dollop (yup, I said dollop even though this is a manly dish!) of sour cream, and then topped with freshly chopped cilantro for freshness!  Incredible!  I dare you to try to eat only one bowlful!  Mangia!

GO BACK FOR SECONDS CHILI RECIPE:
2 tablespoons olive oil
1 large red onion, chopped
1 large red pepper, chopped
1 large yellow pepper, chopped
4 garlic cloves, finely chopped
1-2 jalapeno peppers, finely chopped
1 lb grassfed organic beef
1 lb hot Italian sausage
1/4 cup chipotle chili powder
2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoon dried Italian seasoning
4 oz can tomato paste
12 oz favorite beer (I used Corona)
28 oz can diced tomatoes
14 oz can diced tomatoes
15 oz can black beans, rinsed and drained
15 oz can pinto beans, rinsed and drained
15 oz can red kidney beans, rinsed and drained

garnishes:
Mexican shredded cheese
sour cream
freshly chopped cilantro

Start by chopping up your purple onion, yellow pepper and red pepper.  Then add about 2 tablespoons of olive oil to your dutch oven over medium high heat.  Add your veggies and cook for 4-5 minutes until they are soft and tender.

Next, finely mince your garlic cloves.  Add to your pot, stir and cook for another couple of minutes.

You are then going to break up the sausage and beef into chunks on top of the veggies.  Stir around to break up and start to cook the meats.

While all that is cooking.  Go back to your chopping board and finely chop 1-2 jalapeno peppers, seeds, membranes and all!  Add the jalapeno's to the pot and continue cooking until meat is browned.

You then are going to add all those delicious spices!  For the Italian spices, I add to the palm of my hand and rub my palms together over the pan.  This helps crumble the herbs and release all the flavors.

Stir the pot well to mix all the flavors together and to toast the spices.  Cook for about 2 minutes.  Add the tomato paste, stir well and cook for an additional minute or two.

In the meantime, empty and drain all the beans in a colander and rinse well with water.

Pour the beer directly into the pot and stir well.  Make sure to scrape all those delicious flavor bits off the sides and bottom of the dutch oven!  Bring to a simmer.

Add your diced tomatoes and then the drained beans and mix the entire concoction again to make sure everything is well blended.  Simmer on low heat for two hours.  Make sure to stir every 30 minutes or so to make sure nothing sticks.  It is yummy to serve after that but best is it make it a day in advance and reheat the next day.  The longer it sits the better it tastes.  Garnish with Mexican blend shredded cheese, topped with a dollop of sour cream, and then topped with freshly chopped cilantro for freshness!

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