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Recipe Fusion Chili (Soup)
Home Cooking Recipes
Required Ingredients:
- 10 dried ancho chiles - chopped, stemmed and seeded
- 1/2 cup water
- 1/4 cup white wine vinegar
- 3 pounds hot Italian sausage, casings removed
- 3 pounds ground beef
- 1 white onion, diced
- 1 red onion, diced
- 1 sweet onion, diced
- 1 cup diced celery
- 1 cup diced carrots
- 10 cloves garlic, sliced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 (6 ounce) can tomato paste
- 1 cup dry red wine
- 4 (14.5 ounce) cans diced tomatoes
- 1/4 cup Worcestershire sauce
- 1/4 cup hot pepper sauce
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 tablespoon chopped fresh parsley
- 1/2 cup honey
- 1 (16 ounce) can kidney beans, drained
- 1 (16 ounce) can pinto beans, drained
Preparing/Cooking:
- In a small bowl, soak chiles in water and vinegar for 30 minutes.
- After soaking, puree in a blender or food processor until very smooth, about 5 minutes; set aside.
- Place sausage and ground beef in a large, deep skillet.
- Cook over medium high heat until evenly brown.
- Remove meat from pan, and set aside.
- In a large pot, Heat 3 to 4 tablespoons of the meat drippings over medium heat.
- Saute white onion, red onion, sweet onion, celery, carrots and garlic until onions are soft and translucent.
- Season with salt and black pepper.
- Stir in tomato paste, and allow to caramelize.
- Pour in wine to deglaze the pot, scraping up any bits stuck to the bottom.
- Stir in cooked meat, tomatoes, Worcestershire sauce and hot pepper sauce.
- Season with chili powder, cumin and parsley.
- Bring to a boil, then stir in blended chile mixture and honey.
- Carefully mix in kidney beans pinto beans without breaking them.
- Cover, and simmer for 3 hours.
- Stir and scrape the bottom every hour or so.
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