Mom’s chili
Packed with vegetables, three kinds of beans, two kinds of meat and lots of spices, I have been making this chili for my family for 20 plus years. I always make extra for the freezer.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 8 -10 servings 1x
Ingredients
Scale
- 1.5 T whole cumin
- 2 t whole coriander seeds
- 2 T olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 pound beef stew meat
- 1 pound mild turkey italian sausage, casings removed
- 1 28-ounce can of chopped tomatoes
- 1 14-ounce can cannellini white kidney beans, rinsed and drained
- 1 14-ounce can kidney beans, rinsed and drained
- 1 14-ounce can black beans, rinsed and drained
- 1 jar roasted red peppers, drained and cut into 1” pieces
- 1 cup or so of dry red wine or water
- 3/4 ounce of chili powder
- 2 T dried basil
- 2 T dried oregano
- 2 zucchini, sliced in half and then chopped into half-circle pieces
- 2 ears fresh corn, slice kernels off
- Salt and pepper to taste
- Garnish with diced avocado, cucumber, red peppers, cilantro, green onion, sour cream, cheese and tortilla chips
Instructions
- Over medium heat, toast your whole cumin and coriander seeds in the pot you will cook your chili in. Stir frequently so they don’t burn. This only takes a minute or two. Remove seeds from pot and put in a molcajete or mortar and pestle. Grind the toasted seeds to a powder and set aside.
- Put olive oil in the bottom of a medium hot pan and add onion and garlic and sauté for about 5 minutes. Add ground cumin and coriander and cook another 5 minutes until everything is soft.
- Push onion mixture to the side of the pot and add beef stew meat and sausage meat. Brown meat, stirring for about 15 minutes, until the meat is no longer pink. If there is a lot of rendered fat in the pan, pour off most of it.
- Add chopped tomatoes and wine, beans and roasted peppers. Stir to mix and bring to a boil. Turn down heat and add chili powder, basil, oregano and zucchini. The vegetables and meat should be covered in liquid. If not, add more wine or water. Cook on low heat for 1 to 3 hours. Stir frequently and deeply as beans will stick to the bottom of the pan.
- When you are ready to serve, add the corn kernels and cook for another 5 minutes. If you want to serve Hawaiian-style, put a scoop of rice in your bowl before you add the chili. Garnish with chopped vegetables of your choice, grated cheese, sour cream and tortilla chips.
Find it online: https://somethingnewfordinner.com/recipe/moms-chili/