Jamie's Award Winning Chili (Jamie Deen) |
|
 |
Prep Time: 20 Minutes Cook Time: 135 Minutes |
Ready In: 155 Minutes Servings: 6 |
|
Two hours of simmering creates well-melded flavor in Jamie Deen's loaded chili. The beef is sprinkled with cumin, chili powder and oregano[-making it arguably a star of the dish (but don't tell the beans).] Ingredients:
2 tablespoons olive oil |
1 large red onion, diced |
1 medium red bell pepper, diced |
1 medium yellow bell pepper, diced |
4 cloves garlic, chopped |
1 pound lean ground beef |
8 ounces italian sausage, casing removed |
1/4 cup chili powder |
1 tablespoon ground cumin |
1 tablespoon dried oregano |
one 4-ounce can tomato paste |
one 12-ounce bottle beer |
one 28-ounce can diced tomatoes |
one 14-ounce can diced tomatoes |
one 15-ounce can black beans, drained and rinsed |
one 15-ounce can kidney beans, drained and rinsed |
one 15-ounce can pinto beans, drained and rinsed |
shredded cheddar |
sour cream |
chopped green onions |
Directions:
1. Add the olive oil to a large Dutch oven over medium-high heat. Once hot, add the onions and peppers and saute until soft, about 4 minutes. Add the garlic and saute until just fragrant. Stir in the beef and sausage, breaking it up with the back of a wooden spoon, and cook until browned, about 6 minutes.
2. Drain the beef mixture through a colander. Add it back to the Dutch oven and stir in the chili powder, cumin and oregano. Cook for about 2 minutes. Stir the tomato paste into the beef mixture; this will toast it and give the chili more flavor. Add the beer and stir up any browned bits on the bottom of the pan. Bring to a simmer, and then add the diced tomatoes and beans. Simmer on medium-low for 2 hours, stirring on occasion to keep the bottom from sticking.
3. Top with shredded cheese, sour cream and chopped green onions before serving.
4. From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
|
|