I hope you enjoy this recipe for a rich, delicious chili.
Great for Super Sunday, great any Sunday.
SUNDAY AFTERNOON CHILI
Yield: 10 to 12 Servings
- Olive Oil
- 1 lb. beef cut up for stew (chuck or sirloin work well)
- 1 lb. ground round
- 1 lb. spicy Italian sausage links, casing removed
- 1 large Spanish onion, peeled and chopped large dice
- 4 large cloves garlic, minced
- 1 ounce chili powder
- 2 28-ounce cans Italian tomatoes, chopped
- 2 16-ounce cans red kidney beans, drained and rinsed
- 2 cups red wine, such as Burgundy or Pinot Noir
- 1 cup beef stock
- 1/2 cup brown sugar
- Salt and freshly ground black pepper
- Fresh parsley, rinsed and chopped (for serving)
- Preheat oven to 350 degrees F.
- Place the beef stew meat on a cookie sheet with raised sides. Toss with a bit of olive oil and season with salt and pepper. Place in the preheated oven and roast until browned, about 20 minutes. Remove from the oven and set aside.
- While the meat is browning in your oven, set out your crock pot*. Heat a large skillet, preferably cast iron, on high on your stove top. Add the ground round, season with salt and pepper, and cook until the meat is fully browned, about 5 to 10 minutes. Carefully transfer the cooked meat to your crock pot.
- Add the Italian sausage to the pan and cook until it is fully browned, breaking it up as you cook. This should take 5 to 10 minutes. When the sausages are fully cooked, transfer them to the crock pot, leaving any rendered oil in the pan.
- Add the chopped onion to the pan, tossing it with the oil, and scraping up any bits of meat stuck to the bottom of the pan. When the onions are translucent, add the chopped garlic and chili powder to the pan, to brown both. This should take just a minute or two. Add the cooked vegetables and spices to the crock pot.
- Add the cooked stew meat to the crock pot along with all the other ingredients except the parsley.
- Stir everything together, put the lid on the crock pot, and set it to high.
- Depending on the heat capacity of your crock pot, the chili should be ready in about 90 minutes. Check it then. If it is not heated through to your liking, cover the pot and leave to cook a bit longer. You can check it every 30 minutes or so until it is done to your liking.
- When ready to serve, taste it and adjust seasonings to your liking. You may want to add some more salt and pepper at this point. Serve garnished with chopped parsley.
- If you do not have a crock pot, this chili can be made in a large stockpot on the stove. Prep all ingredients as instructed, then simmer on the stove until done, stirring occasionally.
- Either way you choose to cook this chili, it should be ready in 90 minutes once all the ingredients are put together. If you have the time, cook the chili one day before you plan to serve it. Refrigerate it overnight, then reheat it just before serving. Cooking it in advance will give the flavors time to come together nicely.
One Year Ago: Boston Brown Bread
Dena Testa Bray
Dena Testa Bray has been writing Gathering Flavors, a culinary blog, since 2011. She is a trained chef & ran a home based cooking school. Dena now designs websites, focusing on work with creative people. You can see her website work at www.denatestabray.net. She lives in New Hampshire with her husband and family.