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Tuesday, October 25, 2016

Two Cooks Wine Country Chili

We’ve been getting folks asking for our recipes now that they know we’re closing down Two Cooks. Some of these I’m happy to share – others not so much. Not to mention just how does one put a price on the cost of a recipe? Had to have a pow wow with my friend Emily over at the Pig & Quill on that one.

But in the meantime – here is a recipe I’m choosing to share. This was our entry for a local chili cook off a few years back.

Two Cooks Wine Country Chili

6 slices bacon
10oz ground beef
10 oz. hot Italian sausage, cut into 1” cubes
1 large Spanish onion, in chunks
1 bell pepper, cut in pieces
2 cloves garlic, minced
1c dark red wine (Edna if possible)
1tsp dry hot mustard
1 tsp chili powder
½ tsp salt
15oz kidney beans
15oz pinto beans
½ jalapeno pepper, diced
1/2c Worcestershire sauce
1 tsp celery seeds
1 ½ tsp black pepper
6c roma tomatoes

  • Brown bacon
  • Drain, crumble and set aside
  • Pour off bacon fat – brown sausage and set aside with bacon
  • Pour off fat again – brown ground beef, drain and set aside with other meats
  • Pour off fat again – cook onion, pepper, garlic, chili pepper over low 2-3 minutes
  • Stir in wine & Worcestershire sauce, simmer uncovered 10 minutes
  • Stir in mustard, celery seeds, chili powder, salt & pepper, simmer 10 minutes
  • Mash tomatoes, add with liquid & meats to onion mixture
  • Heat to boiling, reduce heat & simmer, covered ½ hour – stirring occasionally
  • Reduce heat, cover & simmer 1 hour, stirring occasionally
  • Best if made the day before and reheated

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