Whiteface Mountain Chili
Source of Recipe
News paper
Recipe Introduction
Further west, chef Mike Sheard serves up a blend of buffalo meat and ground turkey in his chili at Two Elk, the flagship restaurant on Vail Mountain in Colorado. Buffalo meat, also called American bison, is widely available at most large grocers and natural foods stores.
List of Ingredients
Both recipes make enough to feed a crowd.
Start to finish: 1 hour 15 minutes
2 tablespoons vegetable oil
212 pounds sweet Italian sausage, casings removed
1 large Spanish onion, quartered
4 medium stalks celery
2 medium carrots
2 green bell peppers, seeded and quartered
28-ounce can diced tomatoes
1 cup medium salsa
15-ounce can tomato puree
10-ounce can chili sauce
1 tablespoon chili powder, more or less to taste
12 tablespoon cumin
1 teaspoon white pepper
1 teaspoon dried oregano
1 teaspoons dried basil
1 teaspoon crushed red pepper flakes
3 cloves garlic, minced
1 bay leaf
2 tablespoons chopped jalapeno peppers
Two 15-ounce cans kidney beans, rinsed and drained
15-ounce pinto beans, rinsed and drained
Recipe
In a large stockpot, heat the oil over a medium heat until nearly smoking. Add the sausage and saute until it resembles a coarse crumble, about 10 minutes.
Meanwhile, place the onions, celery, carrots and green peppers in a food processor and pulse until very finely diced. Add the vegetables to the sausage and saute another 6 to 8 minutes, or until soft.
Add diced tomatoes, salsa, tomato puree and the chili sauce. Stir and bring it to a simmer, then cook 10 minutes.
Add the chili powder, cumin, white pepper, oregano, basil, red pepper flakes, garlic, bay leaf and jalapenos. Reduce heat to medium-low and simmer 25 minutes. Add the beans and simmer another 15 minutes. Remove bay leaf before serving.
Makes 8 to 10 servings.
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