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Recipes in Rotation: Fluffy Pancakes

March 5th, 2013 Comments off

Rnr logoRecipes in Rotation is a series that allows me to highlight recipes that have made their way into “the book.” This book is the binder that contains recipes we make on a regular basis — at least monthly and in some cases, every two weeks. I keep them in this special binder for quick and easy access without sorting through a bunch of other recipes to speed things up when I need to get dinner on the table.

Today’s recipe is a Fluffy Pancakes

I have never been much of a pancake fan before, but lately I have been having cravings for them. I like my pancakes light and fluffy, so I went looking for a recipe with just those qualities. After looking at quite a few recipes, I developed my own recipe which combined a little of each. The secret of fluffy is to have enough leavening to make the pancakes pop. The “double-acting” baking powder used here develops fluffiness when mixed the the wet ingredients and agin when the pancakes are cooked.

This photo is an example of a fresh batch just off the cast iron griddle that always sits atop our stove — perfect for just such a meal. If you have a hankering for pancakes, this recipe works very well. It only makes about 6 average-sized pancakes, but the recipes is easily doubled or tripled if you want to make a larger batch. I do add a bit more milk than the recipe calls for, just to make them a little bit lighter. 

Fluffy Pancakes

(See this recipe on Bakespace.com)

Ingredients

1 cup all-purpose flour
2 tablespoon sugar
2 tsps baking powder
1/2 tsp slat
1 egg
1 cup milk
Splash orange juice
1 tsp vanilla
1/4 cup butter, melted 

Instructions

Heat griddle or pan to medium

Melt butter in microwave but do not brown. Set aside to cool a bit.
In small bowl, combine flour, sugar, baking powder and salt.
Combine egg, milk, orange juice, vanilla and cooled butter in small bowl.Quickly whisk together with fork.
Stir wet ingredients into dry — mixing just enough to moisten. Do not over beat or they will be less fluffy. 

When griddle or pan is hot. (Drops of water on pan skitter about energetically)
Spoon 1/4 cup batter onto hot griddle or pan for each pancake
Cook on each side until golden and fluffy. 

Serves 4

More pancake recipes:

  

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Recipes in Rotation: Black Bean Soup

February 26th, 2013 Comments off

Rnr logoRecipes in Rotation is a series that allows me to highlight recipes that have made their way into “the book.” This book is the binder that contains recipes we make on a regular basis — at least monthly and in some cases, every two weeks. I keep them in this special binder for quick and easy access without sorting through a bunch of other recipes to speed things up when I need to get dinner on the table.

Today’s recipe is a Black Bean Soup

2013 02 26 18 33 46

It is no surprise that we are soup fans here in the Welch household. Even in the heat of Summer we can be found over a bowl of hot soup, but Winter is when they really shine, of course. This soup is a great one for cold Winter nights as it is “stick to the ribs” hearty with black beans, smoked sausage, rice and a spicy stock.

 

Check out How to Make Black Bean Soup by Douglas Welch on Snapguide.

Black Bean Soup

(See this recipe on Bakespace.com)

Ingredients

1 large white onion
3-4 cloves garlic
Leftover broccoli or cauliflower stalks (optional) 
Olive Oil
2-3 quarts jam, chicken or vegetable stock
4-6 cans black beans
2 cups diced ham or smoked sausage
1 cup white rice
2-3 tbsp chili powder
1 tsp dried basil
1 tsp creole seasoning mix like Zatarains
Pinch cayenne pepper
Pink red pepper flakes
1/4 tsp black pepper 

Instructions

Peel onion and garlic. Roughly chop broccoli or cauliflower stalks. Add to food chopper. Chop to a fairly fine chop, as we will not be blending this later. Add 2-3 Tbsps olive oil to heavy pot over medium-high heat. Add the vegetables and sauté until soft and translucent. Once vegetables are soft, add stock and bring to low boil. Add rice and brand (including liquid) and reduce to simmer. Add spices. Add meat, if using. Adjust heat to your own taste. Simmer until rice is done and soup has come together into thick balance of stock, beans, rice and meat.

Serve soup hot with a topping of sharp cheddar cheese or sour cream and chopped green onions. 

12 servings.

More Soup recipes:

   

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Recipes in Rotation: Tuscan Sausage and Potato Soup

February 19th, 2013 Comments off

Rnr logoRecipes in Rotation is a series that allows me to highlight recipes that have made their way into “the book.” This book is the binder that contains recipes we make on a regular basis — at least monthly and in some cases, every two weeks. I keep them in this special binder for quick and easy access without sorting through a bunch of other recipes to speed things up when I need to get dinner on the table.

Today’s recipe is a Tuscan Sausage and Potato Soup

This was one of the first soups I learned to make well, many years ago. What is funny, is that this is based on the Toscana Soup sold at Olive Garden restaurants all over the US. Of course, as usual, over the years we have modified this recipe almost out of any recognition. We don’t use heavy cream, for one and add more vegetables for another. This soup has become the base for almost all the chicken stock based soups we make.

Tuscan Sausage and Potato Soup

(See this recipe on Bakespace.com)

Recipes in Rotation: Tuscan Sausage and Potato Soup - 1

Ingredients

1/2 pound Italian sausage links (removed from casing and crumbled)

3/4 cup diced onions

1 carrot

1 stalk celery

1 slice bacon, cut into 1/4-inch dice

1 1/4 teaspoons minced garlic

4 cups nonfat, low-sodium chicken broth

2 baking potatoes, peeled, halved lengthwise and cut into 1/4-inch slices

2 cups kale or other greens, thinly sliced

Splash of milk

Salt

*Parmesan Rind (if available)

Instructions

Remove sausages from casing and brown in skillet. Set aside.

Place onions, carrot, celery and bacon in 3- to 4-quart saucepan and cook over medium heat until onions are almost transparent, 3 to 4 minutes. Add garlic and cook 1 minute.

Add chicken broth, potatoes and parmesan rind. Bring to boil, reduce heat and simmer 15 minutes. Add greens, sausage, milk and salt to taste. Simmer 5 minutes longer.

6 servings.

More Italian Soup recipes:

  

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Recipes in Rotation: Gnocchi alla Ciociaria

February 12th, 2013 Comments off

Rnr logoRecipes in Rotation is a series that allows me to highlight recipes that have made their way into “the book.” This book is the binder that contains recipes we make on a regular basis — at least monthly and in some cases, every two weeks. I keep them in this special binder for quick and easy access without sorting through a bunch of other recipes to speed things up when I need to get dinner on the table.

Today’s recipe is a Gnocchi alla Ciociaria

We were invited over to cook in our friends newly remodeled kitchen last night, so I decided to make my favorite “pasta” dish, Gnocchi alla Ciociaria. I found this recipe year’s ago as part of Mario Batali’s Molto Mario show on Food Network. It is not something you would want to make every night, but I usually bring it out for friends as it is such a wonderful meal. Even better, the sauce is easy, too, as you basically just dump all the ingredients into a skillet and let it cook while you make the gnocchi.

Gnocchi is one of the easiest pastas to make, but provides lots of “hands-on” fun. Our friend’s kitchen has a near-commerical stove and a huge expanse of granite counter which was perfect for pasta making. I was quite in “hog heaven” to be able to cook there. Everything is so much easier when you have the proper equipment and plenty of space. We are already planning another evening to make traditional rolled pasta here. I am certainly looking forward too it.

Gnocchi alla Ciociaria

(See this recipe on Bakespace.com)

Gnocchi in the bowl

Chop into gnocchi piecesGnocchi in sauce after a quick (1 -2 min) boilGnocchi in sauce

View 29 photos from “Making Gnocchi with Friends” on Flickr

Ingredients

  • 1 pound russet potatoes
  • 2/3 cup all-purpose flour
  • 1 egg
  • 1/2 teaspoon salt
  • 3 tablespoons canola oil
  • 3 tablespoons extra virgin olive oil
  • 2 ounces pancetta, diced Finely chopped bacon works in a pinch
  • 1 clove garlic, finely chopped
  • 1 small onion, finely chopped
  • 1 rib celery, finely chopped
  • 1 carrot, finely chopped
  • 1 bunch Italian parsley, finely chopped to yield 1/4 cup
  • 4 sweet Italian sausage links, removed from casing
  • 1 cup red wine
  • 1 (16-ounce) can San Marzano tomatoes
  • 1 teaspoon red chili flakes
  • Salt and pepper, to taste
  • Freshly grated pecorino romano

Instructions

Place the whole potatoes in a saucepan with water to cover. Bring to a boil and cook at a low boil until they are soft, about 45 minutes. While still warm, peel the potatoes and pass them through a vegetable mill onto a clean pasta board.

The pasta sauce will take just about as long to cook as the gnocchi takes to make, so get the sauce started and bubbling away and then make the gnocchi.

For sauce…

In a 12 to 14-inch skillet, heat the olive oil over high heat until almost smoking. Add the pancetta, garlic, onion, celery, carrot, parsley and the sausage meat and cook over high heat until sausage and vegetables are browned. Add the red wine, let it evaporate, then add the tomatoes and the pepper flakes. Adjust the seasoning with salt and pepper and lower heat to a simmer. Let cook for 45 minutes.

For gnocchi…

Make a well in the center of the potatoes and sprinkle all over with the flour. Break the egg into the center of the well, add the salt, and, using a fork, stir into the flour and potatoes as if you were making pasta. Once the egg is mixed in, bring the dough together, kneading gently until a ball is formed. Knead gently another 4 minutes, until ball is dry to the touch.

Divide the dough into 2 large balls. Roll each ball into 3/4 inch-diameter ropes and cut the ropes into 1-inch-long pieces. Flick the pieces off of a fork or along the concave side of a cheese grater to score the sides. Drop the dough pieces into the boiling water and cook until they float to the surface, about 1 minute. 

Once the sauce is thickened to the proper consistency, cook the gnocchi f in the boiling water until they float aggressively. Drain the gnocchi and add to the simmering sauce. Toss very gently over heat 30 seconds to coat, then divide evenly among 4 warmed pasta bowls. Top with freshly grated pecorino and serve.

More gnocchi recipes:

   

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Recipes in Rotation: Italian Wedding Soup (Zuppa di Matrimonio)

February 5th, 2013 Comments off

Rnr logoRecipes in Rotation is a series that allows me to highlight recipes that have made their way into “the book.” This book is the binder that contains recipes we make on a regular basis — at least monthly and in some cases, every two weeks. I keep them in this special binder for quick and easy access without sorting through a bunch of other recipes to speed things up when I need to get dinner on the table.

Today’s recipe is a Italian Wedding Soup (Zuppa di Matrimonio)

Despite it’s name, Wedding Soup is not usually served at weddings, but rather, it is named this because it is a wonderful “wedding” of ingredients.

This soup started out with a very basic stock base, but over the years we have made it more and more like our typical chicken soups, with lots of vegetables included. You can also include a piece of parmesan rind to kick up the flavor. We often do this with most of our homemade soups.

We usually make this about once a month and there are always plenty of leftovers for lunches and dinners on night when we are too busy to consider cooking a complete meal.

Italian Wedding Soup (Zuppa di Matrimonio)

(See this recipe on Bakespace.com)

Recipes in Rotation: Italian Wedding Soup - 1

Recipes in Rotation: Italian Wedding Soup - 3 Recipes in Rotation: Italian Wedding Soup - 2

Ingredients

  • For the meatballs:
    • 1 lb ground turkey
    • 1 egg
    • 2 Tbls bread crumbs
    • 1 Tbls grated Parmesan Cheese
    • 1/2 tsp dried basil
    • 1/2 tsp onion powder
  • For the soup base:
    • 2 Tbls olive oil
    • 6 cup chicken stock
    • 1 medium onion
    • 1 carrot
    • 1 celery
    • 3 inch section of broccoli stalk (optional)
    • 2 cups chopped kale
    • 2 inch piece of real Parmesan rind (if available) *
    • 1 cup orzo pasta

Instructions

  • Chop onion, carrot, celery and broccoli stalk in food processor
  • Heat oil in large pot, add vegetables above and cook over high heat until soft
  • Add chicken stock and parmesan rind and heat to a low boil.
  • Lower heat
  • Mix all meatball ingredients and form into small, spoon-sized meatballs
  • Drop meatballs into boiling stock in small groups. Stir between each addition to prevent sticking
  • Once all meatballs are added, add orzo and simmer until orzo is cooked al dente
  • Add chopped kale, stir and cook until just wilted

* If you buy real Parmaggiano-Reggiano cheese, it will have a thick rind which is normally inedible. Adding this to a soup or stock, though, adds a tremendous amount of flavor to the soup. You can discard the rind once the soup has completed cooking.

More soup recipes:

  

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Recipes in Rotation: Risotto Rosso with Sausage

January 29th, 2013 Comments off

Rnr logoRecipes in Rotation is a series that allows me to highlight recipes that have made their way into “the book.” This book is the binder that contains recipes we make on a regular basis — at least monthly and in some cases, every two weeks. I keep them in this special binder for quick and easy access without sorting through a bunch of other recipes to speed things up when I need to get dinner on the table.

Today’s recipe is a Risotto Rosso with Sausage

We originally ran across this dish as a microwave recipe in Sunset Magazine which then converted to a more traditional stove top version. Then I found a cookbook, Cucina Rustica by Viana La Place and Evan Kleiman. Over the years, I have tweaked the recipe to match our own preferences. Here is my adapted version. It is spicy and filling comfort food.

Risotto can seem intimidating, but as long as you go slow and steady with the addition of the stock, it basically makes itself. It is this slow process that allows the rice to release its starch and make the risotto creamy without any real creamy ingredients. Remember, slow and steady win the race with this recipe.

We also regularly make Risotto Milanese, a saffron-flavored risotto and I will highlight that recipe in an upcoming Recipes in Rotation post.

Risotto Rosso with Sausage - 4

Risotto Rosso with Sausage - 1Risotto Rosso with Sausage - 3Risotto Rosso with Sausage - 2

Risotto Rosso with Sausage

(See this recipe on Bakespace.com) 

Ingredients

2 Tbsp Butter + 1 Tbsp Butter for finishing
3 Tbps Olive Oil
1 onion
3 links (1/2 lb) mild Italian Sausage
4 cloves garlic
2 14oz cans tomato sauce or other canned tomatoes
1 handful (15 leaves) fresh basil or 1 Tbsp Dried Basil
2 cups Arborio Rice
1 cup Red Wine
2 quarts Chicken Stock
Salt and Pepper
Pinch Red Pepper Flakes
Tiny Pinch Cayenne Pepper
1 cup Grated Parmesan Cheese

Instructions

Put stock in small sauce pan and heat until steaming. Then place on low heat to keep warm
Heat 2 Tbps butter and olive soil in large, heavy sauce pan or Dutch Oven over medium heat
Chop onions and garlic and add to oil. Cook until translucent and soft
Remove sausages from casing (and in case you’re a fan of making homemade sausages, here are the DCW Casing prices) and crumble into pot. Brown meat until no pink remains
Add red wine to deglaze pan and cook until wine is reduced by half
Add tomato sauce or tomatoes and cook until a slightly thickened sauce is formed
Add Aroborio Rice and cook until all the sauce is absorbed
Add first ladleful of stock to rice and meat mixture. Cook and stir until completely absorbed.
Repeat, stirring frequently to prevent sticking. Let each ladle of stock be absorbed before adding next ladle.
After 5-6 ladles, add salt, pepper, red pepper flakes and cayenne.
Continue adding stock until rice is al dente — without crunch but not mushy
Once rice us cooked, remove from heat and stir in butter and parmesan cheese
Serve warm with additional parmesan

More risotto recipes:

  

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Recipes in Rotation: Turkey Burgers

January 22nd, 2013 Comments off

Rnr logoRecipes in Rotation is a series that allows me to highlight recipes that have made their way into “the book.” This book is the binder that contains recipes we make on a regular basis — at least monthly and in some cases, every two weeks. I keep them in this special binder for quick and easy access without sorting through a bunch of other recipes to speed things up when I need to get dinner on the table.

Today’s recipe is a Turkey Burgers

When you look at most turkey burger recipes, they are full of additions. Add bread crumbs. Add eggs. Add other fillers to bind them together. After trying a number of these recipes, I decided to take a step back in simplicity and just try to make “burgers”, turkey or otherwise.

My turkey burgers are so basic, it is almost laughable to call them a recipe, but I think I have hit upon something that is tasty and also open to interpretation by you. I’ll put some of my variations below.

Turkey-Bacon Burger

Turkey Burgers

(See this recipe on Bakespace.com) 

Ingredients

1 lb ground turkey (NOT extra lean)

Zatarains Creole Seasoning (or whatever mix you prefer)

Non-stick skillet or griddle

  • Possible additions:
    • Bacon/Turkey Bacon
    • Cheese (American, Provolone, Cheddar, Swiss, whatever)
    • Tomato Sauce
    • BBQ Sauce

Instructions

Divide turkey into 4-6 portions. 6 yields “slider-sized” portions

Set heat to medium-high

Use no oil in non-stick skillet

Place burgers in skillet and season with Creole Seasoning

After 2-3 minutes, flip burgers and season opposite side

Do NOT flatten burgers with spatula or they will become dry.

Flip every minute or so to brown evenly until no pink exists in middle and juices run clear.

Once done, turn off heat, add cheese and cover with lid to melt.

You can then use these burgers in a number of ways. Top with bacon, cheese and BBQ sauce. Use spaghetti sauce and Provolone cheese for a pizza burger. Try other spice mixes — both purchased or homemade. Possible items include smoked paprika, curry powders, your favorite seasoned salt, and more.

We often serve these with homemade, baked, french fries dusted with the same creole seasoning mix.

More burger recipes:

  

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Recipes in Rotation: Douglas’ Italian Red Sauce

January 15th, 2013 Comments off

Rnr logoRecipes in Rotation is a series that allows me to highlight recipes that have made their way into “the book.” This book is the binder that contains recipes we make on a regular basis — at least monthly and in some cases, every two weeks. I keep them in this special binder for quick and easy access without sorting through a bunch of other recipes to speed things up when I need to get dinner on the table.

Today’s recipe is a Douglas’ Italian Red Sauce

This is the homemade sauce I developed soon after I was married. My wife had lived with her grandparents for most of her life, and as the got older, their sauces got less and less spicy. I wanted something that would have a kick, please her tastes and also work well for pizza sauce and other dishes.

I have never been one for “sweet” spaghetti sauces, many which call for the inclusion of white sugar in the recipe. I prefer something spicy, with quite a bit of oregano. You can see in the recipe where I add some vinegar, either white or balsamic to add a bit more bite to the sauce. If your tomatoes are already acidic then you can probably leave this out, but most canned tomato sauces, like those I use as the base, tend towards the sweeter side.

We make this sauce probably every 3 weeks or so. We usually have it over pasta the first night, reserve a small amount for pizza or chicken parmagiana during the week and freeze the rest to be used as quick meals on those evenings when we are too busy or tired to cook an entire meal.

Douglas' Red Sauce - 6

Douglas' Red Sauce - 1Douglas' Red Sauce - 2Douglas' Red Sauce - 3Douglas' Red Sauce - 4Douglas' Red Sauce - 5

Douglas’ Italian Red Sauce

(See this recipe on Bakespace.com) 

Ingredients

1 medium onion
4 cloves garlic
1 medium carrot
1 stalk celery

* I prefer smooth sauce, so I chop these quite fine

1/4 cup white wine
2-4, 14oz cans of tomato sauce (or fresh tomatoes, diced)
1 cup water (used to rinse cans and added to sauce)
2 tsps chili powder
2 Tbsp Olive Oil
1 Tbsp Dried Oregano
1 Tbsp Dried Basil 
1/2 tsp black pepper
1/2 tsp salt
1/4 tsp red pepper flakes
pinch cayene pepper

1/2 tsp vinegar, if desired

Instructions

Chop and sauté onions, garlic, carrot and celery in olive oil until onions are slightly browned

Add white wine and reduce by half

Add tomato sauce, water, and all spices and mix well. Test for taste and adjust as necessary.

Bring sauce up to boil and then reduce to low simmer

Cook for 30-60 minutes. The longer you cook the richer the taste and thicker the sauce. 

If you have meatballs available, brown them nicely and then finish cooking them in the sauce itself.

This sauce freezes well and is great as pasta sauce, pizza sauce, meatball sandwiches or as tomato sauce included in other recipes.

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Recipes in Rotation: Buttermilk Cornmeal Waffles

January 8th, 2013 Comments off

Rnr logoRecipes in Rotation is a series that allows me to highlight recipes that have made their way into “the book.” This book is the binder that contains recipes we make on a regular basis — at least monthly and in some cases, every two weeks. I keep them in this special binder for quick and easy access without sorting through a bunch of other recipes to speed things up when I need to get dinner on the table.

Today’s recipe is a Buttermilk Cornmeal Waffles

I have a couple of favorite waffle recipes, but since I really like crispy waffles, this is the one I usually turn to first. The addition of cornmeal lends a lot of flavor, but also a lot of crunch to the waffles. Since they are so crispy, they also re-heat really well in the toaster even after being frozen. The recipe makes a fairly good-sized batch of waffles, so I usually end up with 4-6 to freeze even after we enjoy our breakfast.

Crispy Cornmeal Waffles

Buttermilk Cornmeal Waffles

(See this recipe on Bakespace.com)

Ingredients

1 cup sifted all-purpose flour (sift before measuring)
1 cup yellow cornmeal, preferably stoneground
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
2 cups well-shaken buttermilk
6 tablespoons vegetable oil plus additional oil for brushing waffle iron

Accompaniment: pure maple syrup

Instructions

Into a large bowl sift together flour, cornmeal, baking powder, baking soda, and salt. Repeat sifting 2 more times.

In another large bowl whisk together eggs, buttermilk, and oil. Add flour mixture all at once and whisk just until combined.

Preheat a waffle iron and preheat oven to 200 °F.

Brush waffle iron lightly with additional oil. Spoon batter into waffle iron, using 1/4 cup batter for each 4-inch-square standard waffle and spreading batter evenly, and cook according to manufacturer’s instructions. Transfer waffle to a baking sheet and keep warm, uncovered, in middle of oven. Make more waffles with remaining batter in same manner, brushing waffle iron with mire oil before adding each batch.

Serve waffles with syrup.

* First discovered via Gourmet Magazine

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Recipes in Rotation: Douglas’ Secret Christmas Chili

January 1st, 2013 Comments off

Rnr logoRecipes in Rotation is a series that allows me to highlight recipes that have made their way into “the book.” This book is the binder that contains recipes we make on a regular basis — at least monthly and in some cases, every two weeks. I keep them in this special binder for quick and easy access without sorting through a bunch of other recipes to speed things up when I need to get dinner on the table.

Today’s recipe is a Douglas’ Secret Christmas Chili

I have written about my Christmas Chili in the past, but no collection of my “Recipes in Rotation” would be complete without it. Not only do I make a huge batch of this at Christmas, but I also make it regularly during the year. There is almost alway a pint or two in the freezer for those occasions when you just NEED a little chili in your life. In fact, I decided to feature my chili today because I was sitting around last night thinking “Dang, I would really like some chili about now!” (LAUGH)

Chili pot

You can get the whole story about how I came to make this for Christmas every year in the recipe listing on Bakespace.com. The picture shows a Christmas-sized batch, but this recipe makes a more typical 4-5 quart batch.

(See this recipe on Bakespace.com)

Recipes in Rotation: Douglas’ Secret Christmas Chili

Recipe Type: Soup-Chili
Cuisine: American
Author: Douglas E. Welch
Prep time:
Cook time:
Total time:
Serves: 16
Ingredients
  • 2 Tbls Olive Oil
  • 1 Large onion
  • 4-5 cloves garlic
  • 1 lb ground turkey
  • 1 – 12oz package Jimmy Dean Pork Sausage
  • 1/2 cup red/white wine
  • 5-6 14oz cans of your favorite plain tomato sauce or homemade, of course
  • 4-5 cans of black beans
  • Splash of vinegar
  • 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
Instructions
  1. Finely chop onions and garlic (I use a food processor) then saute until lightly browned in the olive oil
  2. Add turkey and sausage and brown until no sign of pink
  3. Add red/white wine
  4. Cook until wine is absorbed
  5. (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)
  6. Add tomato sauce
  7. Add black beans
  8. Spoon up the meat, sauce and beans mixture and look at the ratio between the 3.
  9. You want to get a good mixture of all three in each spoonful.
  10. If needed, add more black beans
  11. 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.
  12. Add Spices
  13. Bring pot up to boil and then turn down to low simmer
  14. 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)

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