Description
The hot shots at Engine Company 212 are cooking up this devilishly good chili you can pair with “Besieged” wine.
Ingredients
Units
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- Note: You can double, triple or quadruple this recipe etc. to fit the number of guests.
- 2 lbs. ground beef
- 1 lb. Italian sausage, casing removed and crumbled
- 5 tbsp. vegetable oil
- 4 cups fresh or canned beef stock
- 1 teas. saffron threads (optional- you can also use paprika)
- 2 cups coarsely chopped shallots
- 2 tbsp. finely chopped garlic
- 10 oz. can green chilies chopped rough (or jalapeños)
- 1 teas. each : dried oregano, ground cumin, cayenne pepper, salt
- 2 tbsp. chili powder
- ground black pepper to taste
- 6 oz. can tomato paste
- 30 oz. can red kidney beans or garbanzos
Instructions
- In a large heavy skillet, brown the ground meats in 2 tablespoons of the oil.
- Transfer to a 4 qt. pot. in same skillet ad beef stock and bring to a boil.
- Remove stock from heat, then crumble the saffron and add to the stock; set this aside.
- Add the remaining oil to a second skillet and cook the shallots and garlic for 5 minutes, stirring frequently so not to burn garlic; remove from heat
- To same skillet add the chilies and seasonings, stir together.
- Add the tomato paste and beef stock to the second skillet; mix together thoroughly then add this to the meat skillet and bring to a boil.
- Stir, reduce heat and simmer in a half- covered pot for 1 1/2 hours.
- Add the beans 10 minutes before serving or add beans before party and transfer to a crock pot on the buffet or serving table on lowest setting.
- Category: Main
- Cuisine: American