Last evening, I served this chili to our dear friends Mark and Vicki and of course Mr. C. and I enjoyed our share too. Mr. C. had asked for chili the day before, and being the kind and submissive wife that I am (just joking about the submissive part), I acquiesced. Actually, I was delighted to make chili for dinner, providing me once again with an opportunity to explore the wonderful world of all things chili. Chili, as it happens, is one of our all-time favorite dishes. So, to the internet I proceeded. And I found this recipe on the onceuponachef.com site. (One of my favorite cooking sites BTW.) I made a couple of minuscule changes, but not enough to never mind. So, the person you have to thank for this fantastic recipe is Jenn Segal.
Now one of the things I especially liked about this recipe is that it is chock full of healthy ingredients. And of course, the fact that this chili is mighty delicious didn’t hurt the cause. The flavor is mellow enough that I’m sure children would love this chili as much as the older folks at table. And when served with some type of bread product like corn bread, crusty sourdough rolls, or Soft Sourdough Cornmeal Dinner Rolls (to be posted in the near future), this makes for a simple dinner fit for company.
So, if you too love chili but would appreciate a new recipe that would thrill and delight your family, I suggest you give this recipe a try. It’s simple to prepare and is even more delicious the next day.
Well, that’s it for now. Sorry about not posting any new recipes for a the last couple of weeks, but first we were away for a week, and then upon our return I decided it was time to start booking for our fall adventure. So, I’ve been preoccupied this last week with booking air tickets, rental car, and overnight accommodations for our upcoming trip to Greece. And if you have ever been the planner of a month-long adventure, especially to a country you have never visited, you are aware of how much research must be conducted before you even begin spending your children’s inheritance. But all reservations have been confirmed and I can relax and get back to my daily routine of researching recipes, preparing new recipes, sharing the recipes that work out, and hitting the delete button for those that I wouldn’t share with my worst enemy. (Actually, I don’t have any worst enemies. But even if I did, I still wouldn’t share some of the regrettable recipes I have tried with them!)
And as always, peace and love to all.
1 T. extra virgin olive oil
1 lb. bulk chicken sausage or ground chicken
1 med. yellow onion, chopped
1 stalk celery, diced (plus leaves)
1 red, orange, or yellow bell pepper, diced
3 garlic cloves, finely minced
1½ T. chili powder
1½ tsp. ground cumin
1 tsp. ground coriander
pinch crushed red pepper flakes
½ tsp. dried oregano
½ tsp. kosher salt
freshly ground black pepper
1 (28 oz.) can tomatoes (preferably Italian tomatoes) (I use Cento brand crushed tomatoes)
1 c. water
1 heaping teaspoon chicken base (I use Better Than Bouillon Chicken base)
½ tsp. sugar
2 (15 oz.) cans Cannellini or other white beans, drained and rinsed
sliced green onion, garnish (opt.)
sour cream, garnish (opt.)
Heat the oil in a large, covered pot or Dutch oven over medium heat. Add the chicken sausage and cook until lightly browned. Break the sausage up while it cooks. Add the onion, celery, and diced bell pepper and cook, stirring frequently, until onion softened, 8 to 10 minutes. Add the garlic and cook for about one minute more.
Add the chili powder, cumin, coriander, crushed red pepper flakes, oregano, salt, and black pepper.
Add the tomatoes, chicken broth, and sugar. Bring to a boil, then reduce the heat to low, and simmer covered for about one hour, stirring occasionally.
Stir in the Cannellini beans and simmer, covered for another 50 minutes more, or until the meat is tender and the flavors are well combined. Taste and adjust seasoning just before serving.
Great served with corn bread or my soon to be posted recipe for Soft Sourdough Cornmeal Dinner Rolls.