Tomorrow will be day 2 of my district schools being closed down for extreme cold temperatures. My poor nanny’s car wouldn’t start this morning. My left hand is cramping like an old person with arthritis and my girls haven’t left the house in 2 days. On the positive, Starbucks launched a new beverage called the Flat White of which I am a now a huge fan, my company allows employees to wear jeans on sub zero temp days, and I am realizing this January how much extra time I have on my hands now that I decided to no longer watch the Bachelor or American Idol. It’s very freeing.
A large pot of chili seemed like the perfect thing to serve at a dinner party I hosted this week. I served the chili along with a life altering cast iron skillet cornbread which I will post this week as well. The chili recipe is from Jamie Deen, Paula Deen’s son. I was intrigued by the recipe because it had some italian sausage mixed in with the ground beef. The flavor of the chili was further intensified by the addition of beer and the two hours required to let it simmer. I highly recommend giving this chili recipe a try especially if you are spending lots of time indoors during this freezing cold January.
2 tablespoons olive oil
1 large red onion, diced
1 medium red bell pepper, diced
1 medium yellow bell pepper, diced
4 cloves garlic, chopped
1 pound lean ground beef
8 ounces Italian sausage, casing removed
1/4 cup chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
One 4-ounce can tomato paste
One 12-ounce bottle beer
One 28-ounce can diced tomatoes
One 14-ounce can diced tomatoes
One 15-ounce can black beans, drained and rinsed
One 15-ounce can kidney beans, drained and rinsed
One 15-ounce can pinto beans, drained and rinsed
For the topping: Sour Cream & Shredded Cheddar Cheese
Add the olive oil to a large Dutch oven over medium-high heat. Once hot, add the onions and peppers and saute until soft, about 4 minutes. Add the garlic and saute until just fragrant. Stir in the beef and sausage, breaking it up with the back of a wooden spoon, and cook until browned, about 6 minutes.
Drain the beef mixture through a colander. Add it back to the Dutch oven and stir in the chili powder, cumin and oregano. Cook for about 2 minutes. Stir the tomato paste into the beef mixture; this will “toast” it and give the chili more flavor. Add the beer and stir up any browned bits on the bottom of the pan. Bring to a simmer, and then add the diced tomatoes and beans. Simmer on medium-low for 2 hours, stirring on occasion to keep the bottom from sticking.
Top with shredded cheese, sour cream before serving.
From: Jamie Dean’s Award Winning Chili on Food Network
What I did:
*I doubled this recipe for my large dinner party. I used spicy Italian sausage for a little extra heat. I used petite diced tomatoes because my husband hates big tomato chunks. Finally, any flavorful beer will work just fine but I used Two Brothers Prairie Path.