Serves:10 to 12 |
Prep Time:25 minutes |
Cook Time:1-1/2 hours
Well, so much for closing my kitchen for the season. Truth is, I can never stay out of the kitchen. Too many intriguing things to try, like this recipe from my old pal Jed. It’s been sitting on my desk, waiting for the right time to pull out my chili pot. Since Jed calls it El Paso Real Texas Chili*, the right time seemed to be December 31, when my alma mater played in the Sun Bowl in that very city. However, we ended up eating it the next day while watching Oregon play Ohio State in the Rose Bowl. And that was better for two reasons. One, like all stews, this is superb on the second day. And two, with all the red wine and garlic going on in there, it’s really a cross between spaghetti sauce and chili, which means it’s also great on pasta. Which just happens to be the way they serve it in Cincinnati. Which just happens to be in Ohio. Which just happens to be the state where Jed went to college. So two states in one bowl and two ways of making dinner.
*he actually calls it El Paso Gas-o Chili, but that’s just Jed
2 yellow onions, chopped
1 green bell pepper chopped
1 yellow or red bell pepper chopped
1 jalapeño pepper, minced
10 cloves of garlic, minced
6 ounces chorizo sausage
2 pounds ground round or sirloin
3 tablespoons chili powder
2 tablespoons ground cumin
1/2 small can tomato paste
2 teaspons dried oregano
1 teaspoon black pepper
1/2 teaspoon salt
2 bay leaves
1 tablespoon brown sugar
1-1/2 cups fruity red wine
2 large cans (28 ounces each) and 1 small can (15 ounce) fire-roasted diced tomatoes
3 small cans (15 ounces each) black beans, drained and rinsed
garnishes: chopped green onions, grated cheese, and sour cream as desired, or cooked pasta!
In a large, heavy pot over medium-high heat, warm enough oil to coat the bottom, then add the onions, bell peppers, and jalapeño. Cook, stirring, until vegetables soften, about 5 minutes. Stir in the garlic. Remove the casings from the chorizo and crumble or dice meat into bite-sized pieces. Add to the pot with the ground beef and stir and cook until meat is browned and broken up, about 10 minutes.
Add the chili powder, cumin, tomato paste, oregano, pepper, salt, bay leaves, and brown sugar. Let the spices and tomato paste work their way into the meat by cooking for one minute, stirring the entire time. Add the wine and let it cook off for a few minutes, then add the tomatoes and beans and bring the whole thing to a boil. Reduce the heat and simmer, covered, for about 1 hour or until thickened. Let cool to room temperature, then put in the fridge overnight so the flavors really meld. Reheat the next day and serve with garnishes as desired, or use as a sauce for cooked pasta.