1/4 cup olive oil (please don't use the cheap stuff)
1 pound inside bottom round stew meat, cut into bite-sized pieces
2 pounds of ground round of good quality.
(No need for the finest cut, but don't use the low percent hamburger)
1/2 pound of ground hot Italian sausage
1 cup green bell pepper, diced
1 cup red bell pepper, diced
1 cup yellow bell pepper, diced
2 cups yellow onion, diced
CANNED AND BOTTLED INGREDIENTS
1/2 cup Burgundy red wine - What to do with the rest of the bottle? Hmmm.
2 (14.5 ounce) cans stewed tomatoes (Del Monte "Mexican Recipe")
1 (29 ounce) can tomato sauce
SPICES AND SUCH
1 Tablespoon tomato powder or paste
2 Tablespoons dark brown sugar
1 teaspoon Kosher salt
1 teaspoon ground Tellicherry black pepper
2 Tablespoons freshly ground cumin
2 Tablespoons hot chili powder
1 Tablespoon Aleppo pepper
1/2 teaspoon ground Turkish bay leaves
1 1/2 cups water
- Yes, I understand some of you are greatly opposed. If so, omit this ingredient.
1 (14 ounce) can red kidney beans, rinsed and drained
SOURCES AND SUGGESTIONS:
No doubt, you've looked over the ingredient list and asked yourself "What the heck
is an Aleppo pepper?" or "Where in the world am I going to find ground Tellicherry pepper?"
Fear not, I'm certain your recipe will be just fine using standard ingredients found in your
local grocery store, but...
I don't know these people personally, nor am I paid to promote their company, but I must
sing the praises of The Spice House
. If you are not lucky enough to live near one of their
fabulous stores in Illinois or Wisconsin, the online shopping is a breeze, and actually a
A recent illness found me in bed, bored, with an internet connection. Sure enough, I found
myself perusing cookbooks and recipes. I found a good recipe, ordered a few spices, and
proceeded with my life. Then I received an email from Instructables about a cookie contest.
Wandering around the site, I found the soup, stew and chili contest. Talk about perfect timing!
Don't worry if you have light brown, instead of dark brown sugar.
Dark brown just has a bit more molasses in it.
Don't panic if you have white onions instead of yellow.
No wine? No worry. Honestly, this recipe is very forgiving.
I prefer to make a recipe verbatim, then I can amend as desired.
This recipe posted as found in a wonderful little cookbook by Clay Erickson.
If you would like to purchase Clay's recipe book
"25 SOUPS AND ONE CHILI COOKBOOK", click here
No, I don't work for him, I don't know him, and wouldn't know him if
I passed him on the street. But he makes a mean cookbook!