Wednesday, December 10, 2008

Left-Over Wednesdays: Male Chauvinist Chili

Hi! Sorry I didn't post a recipe last week! Here's the famous Leveille chili recipe! It's more complicated that your usual chili recipe, so get ready to do some time in the kitchen, then let it simmer all day! Perfect for a cold winter's day...especially considering we have a chance of snow tomorrow here in Bama! ;)

Male Chauvinist Chili
by Sue Leveille

6 slices bacon, cooked and crumbled; set aside
1 LB Italian sausage, sliced and cooked; set aside
1 LB ground beef, cooked and crumbled; set aside

1 large white onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1/2 jalapeno pepper, diced

1 cup dark red wine, I prefer a Cabernet Sauvingnon
1/2 cup Worcestershire sauce

1 tsp hot dry mustard
1 tsp celery seed
1 1/2 tsp chili pepper (or more, to taste)
salt and pepper, to taste

6 cups Italian-seasoned tomatoes in can, "smashed" or "crushed"; do NOT drain

1 15 oz can pinto beans
1 15 oz can kidney beans
1 15 oz can garbanzo beans/chickpeas

1. Reserve the juices and fat from the pan the meat was cooked in, using that to saute onion, garlic and peppers.

2. Add cooked meat back to vegetables

3. Stir in wine and Worcestershire sauce. Bring mixture to a simmer for 10 minutes.

4. Add mustard powder, celery seed and chili pepper and canned tomatoes. Bring to a boil, then reduce to a simmer.

5. Add beans with juices and salt and pepper to taste, adjusting the chili pepper also if needed.

6. Maybe simmered for several hours on stove top or transferred to a crock pot. Works really well in a large cast-iron Dutch oven. Leftovers get even better with time! Freezes and re-heats well too.

7. Serve with cornbread, grilled cheese or garlic bread; top chili with shredded sharp cheddar cheese and sour cream.

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