Tuesday, December 24, 2013

Recipe for today: Christmas Eve Chili...

This all-American (Christmas Eve) chili recipe is perfect for cold snowy winter day and can be made on the stove for a comfort classic on a cold day.
  • Tofu
  • 2 cups chopped onion
  • 8 garlic cloves, minced
  • 1 jalapeño pepper, chopped
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1 1/4 cups Melbac red wine
  • 2 (28-ounce) cans no-salt-added diced tomatoes, undrained and coarsely chopped
  • 2 (15-ounce) cans no-salt-added kidney beans, drained
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.

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