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Home > Uncategorized > Recipe: Douglas’ Christmas Chili

Recipe: Douglas’ Christmas Chili

February 1st, 2010

A Mess O' Chili - P-a-D 12/08/06Friends recently asked for the recipe to my Christmas Chili that I make each year for our annual Cookie Party Open House. I have never really written down the recipe, as I tend to wing it each year. I have made it enough that I sort of “know” what goes in it. That said, since I typed it up for our friends, I figured I might as well share it with you, as well. The recipe scales up nicely. I regularly make 20 quarts for our party, as seen in the photo.

Douglas’ Christmas Chili

2 Tbls Olive Oil
1 Large onion
4-5 cloves garlic
1 lb ground turkey
1 – 12oz package Jimmy Dean Pork Sausage

Finely chop onions and garlic (I use a food processor) then saute until lightly browned in the olive oil
Add turkey and sausage and brown until no sign of pink

Add 1/2 cup red/white wine

Cook until wine is absorbed

(Here is where it goes a bit by look and feel. Add more sauce and beans if you want to make more chili and then adjust the spices accordingly)

Add 5-6 14oz cans of your favorite plain tomato sauce. I get Hunts from Costco, which we always keep around the house.

Add 4-5 cans of black beans

Spoon up the meat, sauce and beans mixture and look at the ratio between the 3. You want to get a good mixture of all three in each spoonful.

If needed, add more black beans

Add splash of vinegar (under a tsp, probably. I have used everything from apple cider to balsamic, It just adds a little “tang” to the final taste.

Spices:
(again, taste this as you add the spices until you get taste you like)

5-6 Tbls Chili powder (not mexican chili powder, but the traditional one with cumin, etc included)
2 Tbls Dried Basil
3 Tbls Oregano
PInch Red pepper flakes
Small pinch cayenne pepper
1 tsp Black pepper

Bring pot up to boil and then turn down to low simmer

Typically, it will cook down by about 1/3. The longer you simmer it, the better it tastes. It also tastes better the second day when you reheat it. (SMILE)

I serve this with extra sharp cheddar cheese. Some people like chopped onions on it.

I usually eat this by itself the first day, then have it over some sort of pasta the next and then chili dogs after that. It freezes well so make as much as you want and then store it away in meal-sized containers for a quick dinners.

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