Tonight I’m starting a new feature on Navigating Uncharted Waters: recipes that can be made with ingredients primarily from a food bank.
My chili is the dish my friends most ask me to make. The recipe fills about half of a Dutch oven and serves 8. The secret ingredient is celery, and it can be made with ground beef, chicken, or turkey. When using ground poultry, I kick it up a notch with spices ~ especially cumin. If you don’t have all the ingredients on hand, don’t stress or feel like you need to go to the store. I’ve never made this recipe the same way twice, and it is always, always delicious. Enjoy!
2 lbs. ground beef, turkey, or chicken
1 very large onion, chopped
2 bell peppers, chopped
5 stalks celery, sliced
2 cloves garlic, diced
2 T. chili powder
1/8 tsp. black pepper, freshly ground
1 T. oregano
1 1/2 tsp. cumin
1/2 tsp. basil
1 tsp. paprika
26 oz. tomato soup or tomato paste
28 oz. whole tomatoes, stewed tomatoes, or diced tomatoes
1 lb. can kidney beans or black beans, undrained
1 C. red wine (Chianti or another full-bodied red wine)
8 0z. shredded Cheddar cheese for garnish
Sour cream for garnish
Cook meat, onions, bell pepper, celery, and garlic until the meat is browned.
Add the remaining ingredients.
Cover. Cook over medium low heat for 30 minutes, stirring frequently.
Uncover. Cook to desired consistency.
Garnish with grated cheese and/or sour cream.
Lovely presentation, Caroline!
Thanks, Kathy! I hope you and Mike have superb holidays.