Award Winning Chili

Award-Winning Chili – a hearty, unusual and scrumptious chili that’s flavored with green chiles, cilantro and fennel!

this Recipe

Given how cold and snowy it is in most of the U.S. today, I thought I’d share this delicious chili recipe. A fellow who purchased my cookbook at a holiday show 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! 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. Enjoy!

Award Winning Chili

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• Yield: 6 to 8 1x

Ingredients

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• 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

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Instructions

1. Place the green chiles and cilantro in the bowl of a small food processor and process until well blended. Set aside.
2. 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.

Notes

Make ahead: chili can be made up to 2 days ahead, covered and refrigerated. Reheat over medium heat.