Saturday, November 18

All-American Chili

This is a blend of Cooking Light, Cook's Illustrated, Charlotte Deibert and me:

All-American Chili

2 cups chopped onion
1 chopped red bell pepper
8 garlic cloves, minced
1 chipotle pepper, chopped (2 if you like it spicy)
2 tablespoons chili powder (I use Ancho chili powder)
2 tablespoons brown sugar
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 bay leaves
1 pound ground sirloin
8 ounces hot or sweet turkey Italian sausage
1 1/4 cups Merlot or other fruity red wine
1 (28-ounce) can crushed tomatoes
2 (15-ounce) cans petite diced tomatoes
2 (15-ounce) cans black beans, drained and rinsed
1-2 tablespoons balsamic vinegar, to taste
extra brown sugar to taste

Heat a large Dutch oven over medium-high heat. Cook onions and red pepper 5 minutes. Add seasonings and cook 5 minutes. Add meats and cook 8 minutes or until sausage and beef are browned, stirring to crumble. Stir in wine, tomatoes, and kidney beans; bring to a boil.

Cover, reduce heat, and simmer 1 hour, stirring occasionally.Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves.

Note: Like most chilis, this version tastes even better the next day. This is due to the chilling and reheating of the chili.

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