Music City Chili Bowls
Chefs brought their best game to The Music City Bowl Chili Competition December 2019. They didn't hold back when it came to their best bowl of chili. From hot and spicy to white to that serv...
When I want a classic, tomatoey, rich chili, I go to The Silver Palate cookbook, which is a classic in it's own right. Of course I modify it slightly every time I make it depending on what's in the house, but the basic recipe is the best. A robust dijon mustard, chili powder, garlic mixture forms the base of the chili with red wine, Italian Sausage and ground beef also part. This time I actually put the sliced olives in, which I usually skip, but chopped them up small, which make it even richer than normal. This is their original recipe, which you can adapt to your tastes as well. The original recipe makes a ton, so this is halved, which still will feed a gang.
Ingredients
- 1 large onion, chopped
- 2 pounds ground chuck
- 8 ounces sweet Italian sausage
- 4 ounces tomato paste
- 5 garlic cloves, minced
- 2 tablespoons cumin seeds, crushed
- 2 tablespoons chili powder
- 2 tablespoons dijon mustard
- 1 teaspoon each dried basil and oregano
- 2 teaspoons salt
- freshly ground black pepper
- 1 (28-ounce) can Italian plum tomatoes, undrained
- 1 (14-ounce) can stewed tomatoes
- 1/4 cup red wine
- 1/4 cup chopped fresh parsley
- 1 can beans (white, navy or kidney)
- 1 can pitted black olives, minced
Preparation
- Combine onions, sausage, and ground chuck in a large saucepan or Dutch oven and cook over medium-high heat, until the meats are well browned (about 10 minutes). Spoon off any excess fat and discard. Stir in the tomato paste, garlic, cumin, chili powder, mustard, basil, oregano, salt and pepper. Add the tomatoes, wine, parsley and beans. Stir well and simmer, uncovered, for another 15 minutes. Taste and adjust seasonings. Add olives; simmer for 5 minutes more to heat through. Serve immediately with cheese and crackers.
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