Chili rules when you’ve gotta feed a crowd. This past weekend, we had a bunch of buds over prior to a charity wine tasting; I whipped this up because it’s smart to lay down a good food foundation before the vino starting flowing! It ended up being one of many yummy dishes on the docket, because I’ve got some pals that are mega-talented in the kitchen, especially Miz Kathy of Eat Halifax. Girl brought over a squash risotto that had everyone going for seconds, and thirds!
I’m just realizing now, this post is the first of me coming out of the closet, officially. The carnivore closet, that is. I’m back on the meat, folks. After three years of vege/pescetarianism, I’ve decided to bring some sustainably raised beef, pork and fowl back into the mix! Honestly? I’m loving it. I still find my meals at home revolving around fish, tofu, or legumes; the biggest change has been that I’m no longer that dinner guest who’s constantly reassuring the host that greens and spuds will hit the spot. Don’t get me wrong, as a P-E-Islander I love me some potatoes. However, many a time I’d feel bad that the host would feel bad about me just eating potatoes, y’know? So that’s over with. Sometime soon I’ll put a little post up showcasing some of the farmers who raise some damn fine animals in an ethical, sustainable way in my neck of the woods. For now, we’re going back to this chili.
I posted a recipe a while back to Sweet with Heat Veggie Chili. It is super tasty and easy as pie to whip up. This one, however, really is sweeter, and hotter, and contains a shameless quantity of meat. And not one types of meat, but two. Pig and cow. There’s also beans thrown in there too, lots of ‘em, because I do love the creaminess of beans in a chili.
This recipe is based loosely on one from Allrecipes.com, I’ve buggered around with it so much I think it’s safe to say it’s pretty close to my own. It got loads of compliments from my guests on Saturday night and is enough to feed a crowd of about 12. We buddied it up with some tasty little cornbread muffins and it was a straight up, house-party, tex-mex good time. Enjoy!
Meaty Fusion Chili
- 2 lbs hot sausage, casings removed
- 2 lbs lean ground beef
- 2 large onions, diced
- 8 cloves garlic, minced
- 1 tsp salt
- 1 tsp pepper
- 1 small can (6oz) tomato paste
- 1 cup dry red wine OR dark beer
- 2 large cans (29 oz) diced tomatoes
- 1/4 cup wershersher sauce (aka worchestershire)
- 1/4 cup hot pepper sauce (like Tobasco)
- 2 tsp cumin
- 1/2 cup molasses (honey would be okay too)
- 1 large can kidney beans
- 2 large cans chickpeas
Place sausage and ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Remove meat from pan, and set aside. In a large pot, Heat 3 to 4 tablespoons of the meat drippings over medium heat. Saute onion and garlic until onions are soft and translucent. Season with salt and black pepper. Stir in tomato paste, and allow to caramelize. Pour in wine (or beer) to deglaze the pot, scraping up any bits stuck to the bottom.
Stir in cooked meat, tomatoes, Worcestershire sauce and hot pepper sauce. Season with cumin. Bring to a boil, then stir in molasses. Carefully mix in kidney beans and chickpeas without breaking them. Cover, and simmer for 3 hours. Stir and scrape the bottom every hour or so.
This will keep in the fridge really well for 3 or so days. Makes great leftovers!