Monday, October 5, 2009

Sunday Night Chili

Usually, on the first Football Sunday in September, i make a huge Chili to kick off the season. Since we were a little busy this year, I made it yesterday . And boy was it delicious, fortunately there is enough left over for tomorrow night. I took the original recipe from Cooking light, but it had so many complicated ingredients - i simplified into this simple and savoury Chili. That's the great thing about Chili, it's yours to play around with and enjoy! As usual, my recipes are just guidelines, it's more fun to add more of what you like and less of what you don't..:-)

Sunday Night Chili

Photo Credit: Cooking Light via My Recipes

8 servings
Olive Oil
500 Grams extra lean ground beef
500 Grams of lean Turkey sausages, removed from casings ( or pork sausage)
2 cups chopped onion
1 cups sliced carrots, I like rounds
3 garlic cloves, minced
2 tablespoons tomato paste
1 cup lager-style beer (such as Budweiser)
1/2 cup or more of Water or Chicken stock
1 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons dried oregano
3/4 teaspoon freshly ground black pepper
2 bay leaves
1 (15-ounce) can or 2 cups of red kidney beans
1 (15-ounce) can or 2 cups of Romano beans
2 -3 Cups of tomato passato or crushed tomatoes. I use home made so it's fairly water - canned tomatoes tends to be a little thicker .
1 smoked ham steak (I used Schneiders Old fashioned ham steak ) 175 Grams

NOTE: There is no salt added to this recipe because I found between the sausages and ham, as well as beans that were pre salted, it was not necessary. Watch for salt if you are using commercially prepared ingredients, it can add up quickly.

1/2 cup finely chopped cilantro
1/2 cup finely chopped green onions
1/2 cup (2 ounces) crumbled queso fresco OR Grated cheddar
8 lime wedges

Preparation :
1. Heat oil id dutch oven over medium-high heat. Just a tablespoon. Add lean ground beef
; cook 5 minutes or until browned, stirring to slightly crumble. Transfer beef to side
2. Re coat pan if necessary. Add turkey sausage meat; cook 5 minutes or until lightly browned, turning occasionally. Transfer turkey to side dish
3. Re coat pan with olive oil. Add onion and carrots sauté 8 minutes, stirring frequently. Add garlic; sauté 1 minute. Add tomato paste; cook 1 minute, stirring constantly. Stir in beer; cook 1 minute. Return Ground meat to pot. Add water or Chicken stock to mix. Add chili powder, and all ingredients (through ham stead) to dutch oven.
Cover over Med hi heat until it comes to a boil, and then simmer on low for an hour and a half.. Remove bay leaves. You can taste for salt and add a little if necessary. Ladle about 1 1/3 cups chili into each of 8 bowls; top each serving with 1 tablespoon cilantro, 1 tablespoon green onions, and 1 tablespoon cheese. Serve each serving with 1 lime wedge. The lime wedge is delicious with Chili - I also served with some baked tortilla chips.


  1. This looks very yummy....will have to try it out. We love chili around here

  2. Looks tasty! My family loves chili of all sorts. I like the fact that there is always enough for leftovers the next night :)


  3. I am on a new mission to double up on all my recipes so we can have L/o's every other night and I can reduce how much time I spend In kitchen - Not that I don'l love my kitchen - but I need a break!

    The problem is when it's really good - everyone has seconds and there go the L'Overs..

  4. Wow...that sounds really good and I think even I can cook chili! Thanks for sharing. Awesome blog!

  5. Perfect weather this week for this recipe! YUM!

  6. Oh baby! Where's the hot sauce! Spicy Chili on those "chilly" days. Perfect!