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Hook's Mediterranean Chili Caldissimo




Source of Recipe


the web


List of Ingredients




1 lb ground beef (not the lean stuff, fat means flavor)
1 lb ground pork
2 cans (No. 10) whole peeled tomatoes
2 medium yellow (I call em Spanish) onions chopped
2 chilies (the peppers)
1 jalapeño (the pepper)
1 bottle of red wine (merlot or cabernet sauvignon)
4 cups chicken stock/broth
garlic (a lot)
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 bay leaves
2 tbl spoons butter
2 tbl spoons olive oil (extra virgin of course)
salt
pepper

Recipe



Open the bottle of wine, pour a generous amount into a drinking glass, and drink wine. Next, brown ground beef in skillet, seasoning with salt and pepper, drain and set aside. Repeat for the ground pork. In a medium pot, sauté chopped onions in butter and olive oil. When onions turn clear, add the browned meats stirring until hot. Add about 2 cups of wine to the meat/onion mix. Stir. Allow the wine to cook down while stirring the meat for about 2 to 3 minutes. Add about 2 cups of chicken stock (I usually make my own, but you can buy commercial broth in most food stores).

Next, add the whole peeled tomatoes, squeezing each one in your hand breaking it up a bit as you add them. Pour juices from tomatoes from cans into chili. Stir. If your chili looks like a thick soup, good, if too thick add another cup of stock, if too soupy, don’t worry. Salt and pepper to taste. This is important. You should taste as you season so that you like the flavor of what you have thus far.

Add about five or six bulbs of fresh garlic. I use a press, but you can chop if you prefer. Stir. Now add the rosemary, thyme, and bay leaves. Stir. Taste. You should have a very flavorful stew at this point. Time for another glass of wine.

Holding a chili pepper by the stem, cut a slice down the middle of the chili. Repeat for the other chili and the jalapeno, add all three to your pot and stir. Simmer for about an hour and a half tasting often. If it starts to seem too spicy for your taste, remove the chilies and jalapeno, but continue to simmer until thickens nicely. Remove the rosemary, thyme, and bay leaves. Serve with a fresh baguette and the remaining wine. This chili will have a fantastic Mediterranean flavor along with the spice of the chilies. Best of all, your search for the perfect chili recipe is over. Enjoy!