11 days until Christmas…
A high of 51 degrees?!!! Rain?!!!! Last year at this time we had a snow storm that kept me bundled up inside my super tiny apartment. I feel like we have hit the lottery! Instead of freezing my bee-hind off going outside in the mornings, I almost have to pinch myself to believe I am in Iowa. This weather certainly brings me back to the good times in Denver when the temps would reach the 50’s during the day. But regardless of the weather being unseasonably warm for December, Jake wanted to make some hearty chili Sunday night. And how could I say no. Not having to lift a finger for a homemade dinner sounded good to me.
The last several batches of chili Jake has made have been from Dave and Sarah’s recipe over at 1cupawesome. Their best chili ever is no joke. Super delicious. This Sunday however, Jake wanted to switch things up a bit and try something new. After church on Sunday, we hopped on over to Penzey’s spices and picked up their latest chili spice.
Once at home, Jake did a little internet searching and found a wonderful recipe to test his new spice out with. This particular chili recipe grabbed Jake’s attention not only because it won the Culinary Institute of America in Napa Valley, California 2005 chili cook off, but also for the recipe calling for only one can of beans. Yes, you read the correctly… ONE can of beans. I have never heard of such a thing, but hey, it works. And pretty well at that. I wish I could take credit for this super hearty chili, but all credit goes to its creator, Clay Erikson.
Clay’s Colossal Chili
- 2 Tablespoons olive oil
- 1 1/2 pounds George’s ground beef (purchased at Gateway Market)
- 1 1/2 pounds George’s mild italian sausage (purchased at Gateway Market)
- 1 cup green bell pepper, diced
- 1 cup red bell pepper, diced
- 1 cup yellow bell pepper, diced
- 2 cups yellow onion, diced
- 1/2 cup Pinor Nior red wine
- 2 (14.5 ounce) cans stewed tomatoes
- 1 (29 ounce) can tomato sauce
- 1 Tablespoon tomato paste
- 2 Tablespoons dark brown sugar
- 1 teaspoon Kosher salt
- 1 Tablespoon cumin
- 4 Tablespoons Penzey’s Chili 9000
- 1 bay leave, crushed
- 1 1/2 cups water
- 1 (14 ounce) can red kidney beans, rinsed and drained
- In a skillet, brown the ground beef and Italian sausage. Drain and set aside.
- Add 2 tablespoons of olive oil in a soup pot. Add the diced peppers and onions to the pot. Saute on medium heat for 5 minutes.
- Add wine to red pepper and onion mix. Simmer over medium heat until the sauce reduces and the vegetables become translucent.
- Add ground beef and italian sausage to the pot.
- Add stewed tomatoes, tomato sauce, tomato paste, brown sugar, salt, cumin, chili 9000, ground bay leaves and water. Mix well with wooden spoon.
- Bring to a boil.
- Reduce heat and simmer for approximately 2 hours, stirring occasionally.
- Add kidney beans. Allow to simmer for another 30 minutes.
- Serve with shredded cheese and other favorite chili toppings.
This chili makes a massive amount. But no worries, it is that good that you will have no problem eating it all week for leftovers. At least we haven’t.