Today is one of those days when the fire should be on (haha, I mean lit), you should curl up with a good book and a cup of tea or hot chocolate and enjoy one of life’s pleasures of a lazy cold day. I just bought such a book, and with the forecast saying that the days will get colder and rainier, I think I bought it just in time. However, I did not just buy any book, I bought Barefoot Contessa Back to Basics. A friend and I recently used the book to make Pappa al Pomodoro (tomato soup thickened with bread). The soup was outstanding; therefore, I used my Christmas money and bought myself a copy. When I make it again, I will post it!!
While you are reading this fabulous novel, captivating mystery, or yummy cookbook, what better time to be cooking a pot of chili. The day is just right, and with only a couple of minutes in the morning, you will have a delicious meal by the time you need a break or finish the book. I actually made this dish while I was working; my love affair with my slow cooker started this past year with this recipe. Every since then, I have searched for recipes that will be wonderful and little effort for working days. The chili was easy and satisfying, especially with my Mexican Cornbread!! The recipe will need to be tweeked to your own tastes, but here is the pot of chili I made. Enjoy.
The Ultimate Chili (not quite but I should change the name.)
Adapted from Allrecipes.com
1 tablespoon olive oil
1/2 pound ground turkey
1/2 pound ground sausage
1 medium yellow onion, chopped
1 green bell pepper, chopped
salt and pepper to taste
3 (15 ounce) cans dark red kidney beans
1 (14.5 ounce) can diced tomatoes, undrained
1 (14.5 ounce) can crushed tomatoes (if you want a more soupier chili, use another can)
1/4 cup red wine vinegar
2 tablespoons chili powder
1 teaspoon ground cumin
1/2-1 teaspoon cayenne pepper
1/2 teaspoon garlic power
dash of cinnamon
1 dash Worcestershire sauce
1/2 can beer
Heat the oil in a large skillet (I used cast iron) over medium high heat. Cook ground meat, onion, and bell pepper until evenly browned. The onion and bell pepper will only be slightly cooked. Drain off grease, and season to taste with salt and pepper.
In a slow cooker, combine the cooked mixture, kidney beans, tomatoes, beer, and red wine vinegar. Season with chili powder, cumin, cinnamon, cayenne pepper and Worcestershire sauce. Stir to distribute ingredients evenly.
Cook on High for 6 hours, or on Low for 8 hours.