Carey's Awesome Country Fair Chili: It's A Winner!!!
I have been making this recipe for almost 25 years. It has won a few awards/contests. A delicious cornbread goes very well next to it. You can play with the spice/heat in it depending on your preferences, but this particular recipe seems to suit most everyone that has tried it.
I have been making this recipe for almost 25 years. It has won a few awards/contests. A delicious cornbread goes very well next to it. You can play with the spice/heat in it depending on your preferences, but this particular recipe seems to suit most everyone that has tried it.
- 1 tablespoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons canola oil
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 4 tablespoons chili powder
- 2 teaspoons ground coriander
- 2 1/2 cups onions cut into 1/4-inch pieces
- 1 cup green bell pepper cut 1/4 inch pieces
- 1 cup celery diced small
- 3 tablespoons garlic minced fine
- 2 teaspoon dried mexican oregano ( crushed )
- 1 1/2 pounds ground beef ( coursely mixed)
- 1 pound italian sausage ( coursely mixed )
- 2 15-oz cans red kidney beans
- 1 28-oz can diced tomato (with juice)
- 1 28-oz can tomato puree
- 2 teaspoons seasoning salt
- 5 teaspoons sugar
- 2 ounces red wine
- Carbohydrate 52.257847712136 g
- Cholesterol 170.1328540625 mg
- Fat 66.0875753135583 g
- Fiber 13.9272752270383 g
- Protein 48.6626134430796 g
- Saturated Fat 23.1007256000069 g
- Serving Size 1 1 Serving (631g)
- Sodium 1188.70683296841 mg
- Sugar 38.3305724850976 g
- Trans Fat 12.4126015510122 g
- Calories 989 calories
Step-by-step
- In large saute pan, saute meats till just done and skim off fat.
- Add, onion, celery, bellpepper and saute 10 more minutes.
- Add all spices and garlic , saute 5 more minutes.
- Add beans, tomatoes, puree, red wine and sugar last.
- Continue cooking on med heat for 25 minutes, turn down cover with lid partially cracked open and let simmer 2 more hours on low heat. enjoy!!!
Operating under a strict two-and-a-half-hour total time constraint demands careful management of heat and moisture, yet this dish accommodates adjustments if certain components are missing. Swapping the ground beef for ground turkey alters the fat content drastically; because turkey lacks natural rendered lipids, add two tablespoons of olive oil to prevent the aromatics from scorching during the ten-minute saute phase. Cutting the onions, green bell peppers, and celery into uniform quarter-inch pieces ensures they soften at the same rate when introduced to the pan. Crushing the dried Mexican oregano between the palms releases volatile oils before the spice hits the hot surface. Four tablespoons of chili powder dictate the backbone of the blend, so reducing this amount requires supplementing with extra paprika and ground cumin to maintain depth. Simmering the mixture with the lid partially cracked for two hours allows excess moisture to evaporate, concentrating the tomato puree and red wine without scorching the bottom of the heavy pot. Scaling down the portions for a smaller household requires reducing the liquid cans proportionally, though the initial ten-minute vegetable saute timing remains constant. Freezing leftovers works well because the red kidney beans retain structural integrity after thawing, provided the container seals completely against freezer burn.
