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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 10 |
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Since I'm very particular about chili I look at new recipes for the dish with a skeptical eye. This one, published in the Chicago Tribune on 1/11/06 looked interesting and turned out to be quite good. It wasn't nearly spicy enough so I recommend increasing the amount of jalapenos to 6 or more and at least doubling the amount of chili powder. Ingredients:
1 tablespoon vegetable oil |
1 lb italian sausage, casings removed & crumbled |
1 lb ground beef |
1 large onion, chopped |
1 green bell pepper, seeded, chopped |
4 garlic cloves, minced |
2 -6 jalapenos, seeds removed & chopped |
1 tablespoon chili powder |
1 tablespoon cumin seed |
3/4 teaspoon salt |
1 (28 ounce) can chopped tomatoes, with juice |
1 (15 ounce) can undrained kidney beans |
1 (15 ounce) can undrained great northern beans |
1 (14 1/2 ounce) can chicken broth |
1 (6 ounce) can tomato paste |
1/4 cup chopped cilantro |
1/4 cup chopped parsley |
shredded cheese (optional) |
chopped onion (optional) |
sliced jalapeno (optional) |
chopped tomato (optional) |
Directions:
1. Heat oil in a Dutch oven over medium heat.
2. Add sausage and beef to oil. Cook until browned, about 8 minutes.
3. Stir in onion, bell pepper, garlic, jalapenos, chili powder, cumin seeds and salt. Cook, stirring often, until onion softens, about 4 minutes.
4. Add tomatoes, beans, broth, tomato paste, cilantro and parsley; stir to combine. Heat to a boil; reduce to a simmer. Cook, partially covered, until flavors have blended, 2 1/2-3 hours.
5. Taste and adjust seasonings.
6. Serve with toppings on the side if desired.
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