Smokey Italian Chili Award Winner Food

AWARD WINNING CHILI RECIPE

Steps:

• Heat a large dutch oven over medium high heat. Add 2 tablespoons olive oil.
• Add sausage, onion, sirloin, pork, jalapeno, green bell pepper and garlic.
• Cook 8 minutes or until sausage and beef are browned. Add chili powder and next 10 ingredients (through bay leaves) and cook 1 minute stirring constantly.
• Stir in wine, tomatoes and drained beans. Dissolve bouillon in water and add to chili. Add more water if necessary for consistency.
• Cover and cook on low for at least 1 hour, stirring occasionally.
• Uncover and cook on low for 30 minutes, stirring occasionally. Discard bay leaves.
• Serving suggestions: grated cheese, saltine crackers, flour tortillas, corn chips, fresh chopped onion, thin sliced radishes.

AWARD WINNING CHILI

Steps:

• In a medium Dutch oven over medium-high heat add the olive oil. Add the ground meat and cook, breaking up into pieces, until browned. Add the onions, bell pepper and jalapeno and cook until softened. Drain excess grease.
• Add the tomatoes, tomato sauce, cumin, chili powder, salt, cayenne, paprika and 1 cup water. Mix to combine.
• Add the kidney beans and black beans, mix and bring to a simmer. Cover and cook for 1-2 hours.
• Serve with desired toppings.

CHUCK ROAST WINNER

Steps:

• 1.In a baking dish that your roast will fit in, place aluminum foil both width ways and length ways - you will be sealing the roast in the foil so make them long strips.
• Place the roast on top of the foil.
• Completely cover the roast with worcestershire sauce. There really isn't a measurement - just cover the roast.
• Place the cream of celery soup on the roast - covering the roast.
• Sprinkle the dry onion soup on top of the celery soup.
• Seal the roast with the foil.
• Bake at 350 degrees for 2-3 hours. (depends on the size of roast) This is wonderful with a baked potato and corn. It makes its own gravy so mashed potatoes would work as well.

ITALIAN CASSOULET (ITALIAN CHILI)

Steps:

• Simmer beans about an hour to an hour and a half in plenty of water until almost done. You don't want the beans disintegrating during the next stage of cooking.
• Drain and set aside.
• Add olive oil to large, heavy pot.
• Cook sausage, pepper, onions and coarse garlic until sausage is no longer pink, stirring to break up meat into chunks, about 3/8" or so.
• Add tomatoes, minced garlic, beans, broth, habaneros and rosemary.
• Bring to simmer, cover and simmer an hour or so - until beans are done and rosemary has absorbed enough liquid to be comfortably edible.
• Refrigerate for one day.
• Then reheat amounts as needed and serve with Pugliese and a fine Chianti.
• Makes about a gallon.

CHILI COOKOFF WINNER

Steps:

• Combine all ingredients in a crock pot or a 4 quart (or larger) pot on the stove.
• Cook over medium heat (or high if using a crock pot) until hot.

SMOKEY ITALIAN CHILI , AWARD WINNER

Steps:

• Brown the Italian Sausage and Turkey in large skillet and break into small bite-sized pieces with the spatula, drain fat, put in large pot turned on medium-high.
• Drain the liquid from the beans and add beans to the pot.
• Add the tomato sauce and Rotel, stir well.
• Add Chili seasoning, Italian seasoning, garlic, worchestshire sauce, garlic salt, liquid smoke, red wine and water, stir and heat until simmer.
• Add the grated smoked Mozzarella cheese, stirring until it is well melted.
• Mix the corn starch with either 1/4-cup of red wine or with 1/4-cup cold water until smooth, then add to the chili and mix well.
• Simmer for 20 minutes, stirring occasionally.