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Road Kill Chili
Different from any chili you have had, and my families favorite for several years. The secret is to follow the cooking times and don't overcook, leaves a slight crispiness in the peppers.
Ingredients: 1 tablespoon olive oil 1 1/4 pounds Hot Italian sausages 1 large onion, cut into 1/2-inch pieces 1 large red bell pepper, cut into 1/2-inch pieces 1 large green bell pepper, cut into 1/2-inch pieces 2 jalapeńo chilies, seeded, chopped ( more or less by your preference) 5 tablespoon chili powder 3 teaspoons ground cumin 1 1/2 28-ounce cans crushed tomatoes in puree 1 15 1/4-ounce kidney beans, drained, rinsed 1 15-ounce can cannellini (white kidney beans), drained, rinsed 1 15- to 16-ounce can black beans, drained, rinsed 1 tablespoon balsamic vinegar or red wine vinegar Sour cream Chopped fresh cilantro Preparation: Heat olive oil in heavy large saucepan over medium-high heat. Add Italian sausages and brown on all sides, turning occasionally, about 8 minutes. Transfer sausage to plate. Add chopped onion to pan and sauté 5 minutes. Add chopped bell peppers and chilies and sauté 1 minute. Add chili powder and cumin and stir until aromatic, about 30 seconds. Add crushed tomatoes and beans. Simmer 15 minutes to blend flavors. Cut sausage into 1/2-inch pieces. Add to chili and simmer until cooked through, stirring occasionally, about 10 minutes. Mix in vinegar. Season chili to taste with salt and pepper. (Can be prepared 2 day ahead. Cool and refrigerate. Before serving, rewarm over medium heat.) Spoon chili into bowls. Top with sour cream and cilantro and serve. Great served with sweet bread. |
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