Mexican-style Chili of Stefano
Suggested material offered in store
2 tbsp. extra virgin olive oil
1 Spanish onion, diced
2 garlic cloves, finely chopped
1 pound ground pork or turkey
Salt and freshly ground pepper, to taste
1 red bell pepper, diced
1 banana pepper, diced
1 jalapeno pepper, finely chopped
1 tsp. hot pepper flakes
1 cinnamon stick
2 tbsp. tomato paste
1 (28 ounce) can diced tomatoes
1 (14 ounce) can red kidney beans
1 (14 ounce) can white kidney beans
2 tbsp. raisins (optional)
1 tbsp. sugar
Juice of 1 lime
2 tbsp. dark cocoa powder (unsweetened)
In a oven over medium high heat, add olive oil. When olive oil is hot, add onions and garlic and sauté until softened, about 3 to 4 minutes.
Add ground meat. Season with salt and pepper and cook until meat is browned, about 5 to 7 minutes.
Add red pepper, banana pepper and jalapeno and cook until peppers have softened, about 2 to 3 minutes. Stir in hot pepper flakes, cinnamon stick, tomato paste, diced tomatoes, red and white kidney beans, raisins, sugar and lime juice. Bring to a boil. Add the cocoa powder.
Reduce heat to low and let chili simmer, covered, stirring occasionally, until thickened and flavours marry, about 45 minutes. Taste for seasoning and adjust as needed.
** This recipe comes from In the Kitchen With Stefano
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