Monday, March 1, 2010

Jamie Deen's Chili

This is everything I want a chili to be- chock full of beans, ground beef, ground Italian sausage, and tomatoes. The ground sausage adds a very nice flavor, and I love how it is so hearty! I like some warmth in my chili so cayenne pepper was a must, but if you like it less spicy, I would recommend halving the amount of cayenne pepper. When cooking, the pepper was quite pronounced- as it continued to cook, the heat definitely mellowed out.
The prep work is easy- you cook the beef and sausage, add the beans, tomatoes, and seasonings, and let it simmer for 4 hours. Kelsey's version even has an option to cook it in a slow cooker. If you do cook it over the stove top, make sure to turn your heat to LOW when simmering, and to occasionally mix the chili- the bottom of my dutch oven got burnt. Overall, it was simple, easy to prepare, and perfect for a cold winter's day. It completely filled my 5-qt dutch oven... so have a large pot ready, and be prepared to freeze leftovers or share with friends. We paired this with these corn muffins from Dorie Greenspan. Enjoy.

Jamie Deen's Chili
1.5 pound mixed ground beef and Italian sausage (I use 1# ground beef or turkey and 1/2# ground turkey sausage)
2 Tbsp extra virgin olive oil
1 medium onion, diced
3 cloves garlic, minced
1 green bell pepper diced
2 cups chopped celery (optional) (I use them)
5 (15-ounce) cans diced tomatoes with green chiles
1 (28-ounce) can whole, peeled tomatoes
2 Tbsp ground cumin*
1/4 cup chili powder*
1 Tbsp oregano*
1/2 tsp cayenne pepper (if you don't like spicy chili; I halve this amount to 1/4 tsp)
1 (14 1/2-ounce) can pinto beans, drained and rinsed
1 (14 1/2-ounce) can black beans, drained and rinsed
1 (14 1/2-ounce) can kidney beans, drained and rinsed
Shredded cheddar, sour cream, chopped green onions, crushed tortilla chips, for garnish

1. In a large dutch oven (I use my 7-qt) or a large pot, brown ground beef and sausage, drain and set aside.
2. Add olive oil to the dutch oven and heat over medium heat. Add the onion, garlic, green pepper, and celery and saute until slightly tender- 8-10 minutes. (May take longer- as long as the vegetables are slightly tender, then proceed to next step.)
3. Stir in the diced and whole tomatoes. (I usually "chop" them down in the dutch oven to make chunky pieces.)
4. Add cumin, chili powder, oregano, and cayenne pepper (if desired), and cook for about 8 minutes or until vegetables are tender.
5. Add the beans and browned meat. Partially cover, lower heat to medium low, and let simmer for 4-4.5 hours- making sure to occasionally stir the chili well. (If you want to use the slow cooker, set it on LOW for 6-8 hours.) I cook mine for 4.5 hours and it's the perfect amount of meatiness/liquids.
6. Serve with Cheddar cheese, sour cream, green onions, and/or crushed tortilla chips.

*Note: You can use 2 packets of chili seasoning mix instead of adding the abovementioned chili powder/cumin/oregano.

Source: Originally from Jamie Deen, adapted from Apple A Day


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