Simply put, this is the chili that I made for the “Souper” Bowl Chili and Wine Tasting that we had last night, and, as promised, the following is my recipe. Enjoy!
Josh’s Awesome Warm You Up Chili Recipe
1 Pound of Turkey
1 Pound of Bacon or Pork Belly
2 Yellow Onions–diced
5-7 Cloves of Garlic, Sliced thinly
*optional–4 Poblano Peppers—Chopped, seeds and ribs removed
*optional–4 Seranno Peppers—Chopped, seeds and ribs removed
*optional–4 Jalapeno Peppers—Chopped, seeds and ribs removed
3 Cans of Petite Diced Tomatoes
1 Can of Mexican Stewed Tomatoes
1 Small can of Chipotle Peppers in sauce
3 Large Cans of 40.5oz Kidney Beans (light or dark), rinsed
½ Bottle of Red Wine (only cook with wine that you would drink)
Salt and Pepper, to taste
Cumin, to taste
Brown Sugar, to taste
Spice Rub (see below)
Large Frying Pan
Stock Pot, at least 12 quarts
Spice Rub—Based on storage in an 8oz Container
3oz. Dark Brown Brown Sugar
3oz. Salt (your preference on type)
The rest of the container should have the following:
In Stock Pot, bring to medium-high heat and brown both ground meat and sausage. While browning, add 3 tablespoons of Spice Rub. When almost browned, add half-bottle of wine.
While browning meats, bring frying pan to medium-high heat, add olive oil to coat pan and add diced onion until translucent (about 7 minutes). When translucent, add garlic and cook with onions (add extra olive oil if necessary) for about 1-2 minutes and then add to meats.
Add all peppers to stock pot and stir mixture
Add all Tomatoes to Stock Pot
Add all Beans to Stock Pot
Bring to a light boil, then cover and let simmer for 1 hour on medium heat.
At this point, you have an option to either keep the chili as it is, add more Cumin, or temper it (if you added peppers) with Brown Sugar. At this point I like to add 3-4 tablespoons of Brown Sugar to give a subtle, but continuing spiciness through the finish.
Let your chili simmer for at least 2 hours and stir while simmering.
Serves…well, it serves a lot of people, but you can freeze a majority of this, so do what you may!
Cheddar Cheese and Sour Cream optional.
Try with the following wines:
2011 Cheval des Andes Red Proprietary Blend, Mendoza, Argentina
Our Price: 49.99
2014 JAX Y3 Taureau Red Blend, Napa Valley, California
Our Price: 19.99
2012 Paydirt Red Proprietary Blend, Paso Robles, California
Our Price: 23.99
2013 Rob Murray’s “Force of Nature” Proprietary Red Blend, Arroyo Grande, California
Our Price: 17.99
2012 Ledge “Catacombs” Red Proprietary Blend, Paso Robles, California
Our Price: 14.99
2013 Michel Chapoutier “Bila-Haut” Red Blend, Cotes du Roussillon, France
Our Price: 12.99
2012 Wirra Wirra “Church Block” Red Blend, McLaren Vale, Australia
Our Price: 16.99
2012 Donelan “Cuvee Moriah” Red Blend, Sonoma County, California
Our Price: 29.99