Chili is not usually considered a New England recipe, so this recipe will likely not make the cut for our next New England-focused cookbook. But with frigid temperatures and another snow storm predicted, I love having a batch of chili in the refrigerator ready to be reheated.
Servings: 12
Fresh
2 medium onions
1 green bell pepper
1 red or orange bell pepper
8 cloves garlic
1 lb. ground beef
1 lb. ground turkey
1 Tbsp. minced fresh oregeno
1 Tbsp. mined fresh parsley
1 cup sour cream for garnish
1-2 Tbsp. chopped scallions or chives for garnish
1/2 cup grated cheddar cheese for garnish
Pantry
1 lbs. dried red kidney beans
4 Tbsp. tomato paste
4 Tbsp. chili powder
2 Tbsp. ground cumin
1 Tbsp. ground cinnamon
2 Tbsp. light brown sugar
3 bay leaves
1 cup red wine
2 cans (28 oz. each) whole tomatoes, undrained
1 tsp. salt, additional to taste
1 tsp. freshly ground black pepper, additional to taste
Soak beans
Rinse the beans. Place the beans in a large glass bowl and cover with several inches of water. Let stand at room temperature for at least six hours, or overnight. Beans will expand.
Prepare vegetables
Finely dice the onions and set aside. Chop the bell peppers into a small dice and set aside with the onions. Mince the garlic and add to the onions and pepper.
Brown meat and soften vegetables
Heat a large Dutch oven over medium heat. Add the ground beef and brown for several minutes, stir to crumble. Add the ground turkey, onions, bell pepper, and garlic. Cook for 8 to 10 minutes, or until the meat is browned and the vegetables are soft.
Season chili
Add the tomato paste, chili powder, cumin, cinnamon, bay leaves, and oregano. Stir to coat the meat with the seasoning. Add the wine and bring to a boil.
Add tomatoes and beans
Add the whole tomatoes including the juices from the can. Drain the beans and reserve the soaking liquid. Add the beans, salt, and pepper to the chili. Stir and bring to a boil.
Simmer
Reduce heat to a simmer, cover, and let simmer for 2 hours. Keep the lid cracked slightly to allow some steam to escape. Check the chili occasionally and stir.
Reduce
Uncover and simmer on low for an additionl hour. Check the chili occasionally and stir. If the liquid level is getting too low, add reserve water from the bean soaking liquid, 1 cup at a time.
Adjust seasonings
Taste the chili and adjust the seasonings to your taste. Remove bay leaves.
Serve
Serve chili warm with sour cream, grated cheddar cheese, and chopped chives or scallions on the side as desired. Store chili in the refrigerator or freeze to reheat later.
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