Chef Jocelyn’s one-pot Chili
Let’s face it–you can never have too many chili recipes. It’s fun to experiment with the dish and discover new flavor combinations. Jocelyn serves this recipe on the Schooner J.& E. Riggin with a side of homemade cornbread and a green salad.
6 strips bacon chopped
1 medium yellow onion, diced
1 bell pepper, diced
5 garlic cloves, minced
1 pound ground beef
1/2 pound ground lamb
2 T Chili Powder
1 T Ground Ancho Chili
1 T ground cumin
2 t paprika, or smoked paprika
1 t dried oregano
1 t salt
Splash of red wine *I use Cabernet Sauvignon
2 T tomato paste
1 28-ounce can diced tomatoes
2 15-ounce can beans, drained and rinsed *I like black beans and kidney beans
2 cups beef broth
1 bay leaf
Start by cooking the chopped bacon in a dutch oven or a medium-sized pot.
Once the bacon is browned, add the onion and peppers and cook them in the bacon fat until they are softened.
Next add the garlic, beef and lamb and cook until browned.
Drain the fat from the pot, then add the spices, stir them in on low heat until they are fragrant, but not burnt. (Sometimes I mix my spice blend ahead so they don’t toast too much while I am gathering the rest) Things might start to stick a little at this point to the bottom of the pot, I add a splash of red wine to deglaze and the tomato paste, then I let that cook down until the wine is nearly gone. Add diced tomatoes, beans, beef broth and your bay leaf. Bring it up to a boil and then let it simmer until it has thickened up. Salt, pepper, and garlic powder to your taste, and then enjoy.
Add your favorite toppings such as roasted corn, shredded cheddar or queso fresco, avocado, jalapeno, diced red onion, and sour cream.
Category: Food and Recipes
