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All-American Chili
Yield: 8 servings (serving size: 1 1/4 cups chili and 1 tablespoon cheese)
Ingredients
6 ounces hot turkey Italian sausage
2 cups chopped onion
1 cup chopped green bell pepper
8 garlic cloves, minced
1 pound ground sirloin
1 jalapeño pepper, chopped
2 tablespoons chili powder
2 tablespoons brown sugar
1 tablespoon ground cumin
3 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 bay leaves
1 1/4 cups Merlot or other fruity red wine
2 (28-ounce) cans whole tomatoes, undrained and coarsely chopped
2 (15-ounce) cans kidney beans, drained
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
Preparation
Heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, onion, and the next 4 ingredients (onion through jalapeño) to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble.
Add chili powder and the next 7 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly. Stir in wine, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese.
Note: Like most chilis, this version tastes even better the next day.
Fog City Diner in SF, was published in Gourmet several years ago. It has always been a big hit.
1/3 cup olive oil
2 lbs boneless sirloin, cut into 1/2-in. cubes
2 cups chopped yellow onion
2 Tbsp minced garlic
5 fresh jalapeno peppers, seeded and chopped fine
1/3 cup Masa Harina (corn tortilla flour mix)
1/3 cup + 1 tsp. chili powder
1/2 tsp. cayenne
1/2 tsp. ground cumin
1/2 tsp. white pepper
2 tsp. salt
4 cups beef broth
2 cups cooked black beans, rinsed and drained if canned
grated mild Cheddar for Garnish
minced red onion for garnish
In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the sirloin in batches, transferring it as it is browned with a slotted spoon to a bowl. In the fat remaining in the kettle cook the yellow onion, the garlic and the jalapenos over moderate heat, stirring, until the onion is softened, add the Masa Harina, the chili powder, the cayenne, the cumin, the white pepper, and the salt, and cook the mixture, stirring for 5 minutes. Add the broth and the sirloin and simmer the mixture, uncovered, stirring occasionally for 45 minutes, or until the meat is tender. Stir in the beans, simmer the mixture for 15 minutes, and serve the chili garnished with the Cheddar and the red onion.