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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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Crazy good. Inspired by Bev Cooks blog. Ingredients:
2 tablespoons olive oil |
1 medium yellow onion, finely diced |
4 garlic cloves, minced |
1 teaspoon crushed red pepper flakes |
2 tablespoons ground cumin |
2 tablespoons chili powder |
2 tablespoons sweet paprika or 2 tablespoons smoked paprika |
1 tablespoon ground coriander |
1 tablespoon mexican oregano |
3/4 lb ground beef |
1/2 cup red wine |
1 (14 1/2 ounce) can diced tomatoes |
1 (14 1/2 ounce) can pinto beans, drained and rinsed |
1 (14 1/2 ounce) can kidney beans, drained and rinsed |
1 (4 ounce) can diced green chilies |
2 tablespoons brown sugar |
2 tablespoons honey |
2 tablespoons balsamic vinegar |
1/2 cup broth or 1/2 cup water |
coarse salt & freshly ground black pepper |
2 lbs all beef smoked sausage (or 6 links) or 2 lbs polish kielbasa (or 6 links) |
6 ciabatta rolls (bun length crusty roll works best, if using longer lengths, cut to size) or 6 french baguettes, split in half and lightly brushed with olive oil (bun length crusty roll works best, if using longer lengths, cut to size) |
1 -1 1/2 cup shredded cheddar cheese |
1/2 cup fresh cilantro leaves |
1/2 cup finely diced red onion |
Directions:
1. In a large pot or dutch oven, heat the oil over medium-high. Add the onions and garlic; saute 3 minutes. Add the crushed red pepper, cumin, chili powder, paprika, ground coriander and Mexican oregano. Bloom the spices for 1 minute.
2. Add the ground beef, salt and pepper; cook until browned all over, 4 minutes.
3. Add the red wine and cook 1 minute.
4. Add the tomatoes, beans, green chiles, brown sugar, honey, vinegar, broth or water and adjust seasonings with salt and pepper. Reduce heat to medium-low, cover and simmer about an hour, stirring occasionally. Remove cover and cook until thickened.
5. Heat grill to medium-high. Grill the sausages until plump and slightly charred all over, about 15 minutes. Remove from heat and cut into 6 links.
6. Grill rolls or baguettes until toasty. Place a dog on the bottom half, top with chili. Garnish with cheese, cilantro, red onion.
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