Chili
A bowl of chili
Serves … 8?
Ingredients
30 g (2 tbsp) EVOO or canola oil
30 g (2 tbsp) butter
500g, (2-3 cups) yellow onions, 1/2-inch-dice
200g-250g (1 whole) red bell pepper, 1/2-inch-dice
200g-250g (1 whole) green bell pepper, 1/2-inch-dice
50g (2 whole) jalapeños, 1/8-inch-dice, seeded
20g (5 cloves) garlic, 1/8-inch-dice
450 g (1 lb) ground beef
450 g (1 lb) sausage
3 tablespoons tomato paste
5g cumin
10g chili seasoning
10g smoked paprika
2g cayenne
2.5g dried oregano
1/2 (~1.5 cups) bottle red wine (I often do the full bottle and it’s really really good.)
2 large cans (28oz each) whole peeled tomatoes
Kosher salt, (to taste)
Green Onion
Cheddar cheese
Fritos
Directions
30 g (2 tbsp) EVOO or canola oil
30 g (2 tbsp) butter
Heat over high heat in large pot.
500g, 2-3 cups yellow onions, 1/2-inch-dice
200g-250g (1 whole) red bell pepper, 1/2-inch-dice
200g-250g (1 whole) green bell pepper, 1/2-inch-dice
50g (2 whole) jalapeños, 1/8-inch-dice, seeded
Add and sauté until caramelized.
20g (5 cloves) garlic, 1/8-inch-dice
Add and sauté until fragrant (2-3 minutes).
450 g (1 lb) ground beef
Push vegetables to one side. Add beef to the empty side (this will ensure the meat is exposed to more direct heat, resulting in better browning). Cook until browned.
450 g (1 lb) sausage
Push beef to the side with the vegetables, and add the Italian sausage to the clear side of the pan and brown.
3 tablespoons tomato paste
Make room in the pot, add and brown.
5g cumin
10g chili seasoning
10g smoked paprika
2g cayenne
2.5g dried oregano
1/2 (~1.5 cups) bottle red wine
2 large cans (28oz each) whole peeled tomatoes
Add, stirring to incorporate. Bring to a simmer, reduce heat to low, and cook for a few hours, or until the chili thickens to your desired consistency. It should be pretty thick…
Kosher salt, (to taste)
Taste for seasoning and add as necessary.
Optional Toppings
1/2 cup green onions, chopped
1 cup sharp cheddar cheese, grated
1 cup sour cream, (optional)
