Everything But The Kitchen Sink Chili Food

KITCHEN SINK CHILI

Steps:

• Heat the olive oil in a large dutch oven, on medium.
• Add the onion and pepper, and saute until the onions are starting to turn translucent.
• Break up the beef and add it to the dutch oven.
• When about half of the meat is browned, add the jalapeño and garlic.
• Continue to cook until all of the meat is browned. I usually use ground turkey or very lean beef, so I don't bother to drain it. But, if you want to, now is the time to drain off the fat and oil.
• Add the diced tomatoes, kidney beans, brown sugar, bay leaves, and marinara sauce and stir.
• Stir in the Worcestershire sauce and espresso.
• If you prefer a thick chili (like me), add the tomato paste.
• Stir in the chocolate, coriander, cumin, cayenne, and chili powder (that's a lot of c-words!). Cook for at least 15 minutes. After the 15 minutes, add more chili powder (or cayenne, or hot sauce) if it isn't spicy enough for you.
• Add the oregano in the last 5 minutes of cooking so that it doesn't get bitter.
• This, like most chili, is better the next day, or when it's been simmering all day. And you have only one pan to clean!

EVERYTHING BUT THE KITCHEN SINK

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, whisk together grapeseed oil, salt and pepper, to taste. Add the squash, carrots, onions, garlic and potatoes, tossing to coat. Put the coated vegetables on a sheet pan, and roast until the onions are translucent, about 20 to 25 minutes.
• Meanwhile, in large stock pot, over medium heat add the stock, beans, bay leaf, thyme, and cook for 10 minutes, stirring occasionally. With a hand blender pulse stock and bean mixture until the beans are slightly pureed. Remove the vegetables from oven and add to pot, then stir in the broccoli and tomatoes. Cook until all the vegetables are cooked through, about 30 to 35 minutes.