Today marks another first in the history of “A Well-Seasoned Kitchen!” I’m excited to debut my new blog! After receiving feedback from Facebook fans and newsletter subscribers, I decided it’s time to move my communications to the next level. Friends and fans have asked me to share more recipes, tips and food insights. This blog will allow me to do just that. You can look forward to more recipes – some that are mine, some mom’s and some will be reviews of recipes from other bloggers or websites. I’m excited to share cooking tips, entertaining ideas and recommendations on kitchen tools and equipment. Most importantly, I hope that this medium will be a place for us to come together and that you’ll let me know what you like, what you want to see more/less of, ask questions and more. I hope you enjoy it as much as I’ll love writing it.
In celebration of the kick off – and given how cold and snowy it is in most of the U.S. today – I thought I’d share this delicious recipe for Award Winning Chili. I was convinced that I would need to add chili powder (no, the original recipe didn’t call for it!) but, to my surprise, this chili doesn’t need it.
Award Winning Chili
A fellow who purchased my cookbook at a holiday show in December told me his chili recipe had won the top award in his community so many times they asked him to stop entering the contest. I asked him if he would share the recipe and he immediately rattled off the list of ingredients. This is my version of his delicious chili – and it truly is an award winner!
1 can (4 ounce) chopped green chiles, undrained
1 bunch cilantro, chopped (around 2 – 2 1/2 cups chopped)
1 pound ground beef, elk, buffalo or venison (or a mixture)
1 pound mild bulk Italian sausage
1 medium onion, chopped
1 small fennel bulb, chopped
2 cans (15 ounce) black beans, drained and rinsed
1 can (15 ounce) kidney beans, drained and rinsed
2 cans (10 ounce to 14.5 ounce will work) chopped tomatoes with green chiles (Rotel brand works well), undrained
Sour cream and grated sharp Cheddar cheese for garnish
Place the green chiles and cilantro in the bowl of a small food processor and process until well blended. Set aside.
In a large stockpot over medium heat, cook the meat, sausage, onion and fennel until the meat is no longer pink. Drain off the fat; add the beans and tomatoes. Bring to a boil, reduce heat, stir in the chili-cilantro paste and cook for 30 to 45 minutes. Season to taste with salt (doesn’t need much). Serve with a dollop of sour cream and cheddar cheese.
Serves 6 to 8.
Make ahead: chili can be made up to 2 days ahead, covered and refrigerated. Reheat over medium heat.