When I first began blogging, I was cooking in a small dark kitchen, taking pictures with my dinky little digital camera. It got me started, but I like to think I’ve evolved since then! After looking at some old photos, I decided that instead of deleting these posts forever, I would revamp them a little.
For example, this chili. It’s still just as good as when I first posted it… just a little bit prettier. I personally love this recipe because I can eat it! Since beef upsets my stomach, this is a slightly lighter version of traditional chili without losing any of the flavor. It’s hearty, spicy and made complete by my favorite secret ingredient (red wine!).
1 lb hot italian chicken sausage
1 lb ground turkey
1 1/2 red peppers
2 cloves garlic
1 can (28 oz) crushed tomatoes
1 can kidney beans, drained
1 can black beans, drained
1 1/2 tbsp chili powder
1/2 tbsp cumin
1 tbsp dijon mustard
1/2 cup red wine
1 cup vegetable broth
salt and pepper
a dash of red pepper flakes or cayenne pepper
Chop the red pepper, onion, and garlic.
Take the chicken sausage out of the casing and cook in a little olive oil with the ground turkey. Saute until all of the meat is cooked through.
Saute peppers, onion and garlic in a soup pot until the vegetables start to soften. Add the cooked meat.
Add the tomatoes, broth, kidney beans and black beans. Mix together.
Add chili powder, cumin, dijon, red wine, and red pepper flakes. Season with salt and pepper.
It’s best if this simmers for about an hour.
Taste the soup as it simmer to adjust seasonings. You might like it spicier or smokier – it’s all up to you!
Top with cheddar cheese and serve.
When it’s chilly in Chicago, you gotta make Chili, right?!