Monday, October 25, 2010

The Chill in the Air.







 
The Chill in the Air
Ah, fall has arrived and I love it. This is my favorite season by far, with the leaves all changing colors, Crisp cool temperatures, Football all weekend long, and warm fuzzy sweaters. It also means it’s time for Soups, Stews and Chili. This is one of my favorite cooking styles; I always go grocery shopping in the morning, and try to start cooking before 10 A.M. getting all the work out of the way for a day long adventure of football… Yesterday was just this kind of day; I finished all of the work by 11:30 A.M. and was able to enjoy the first game of the day while my Chili was simmering (perfect). Only problem was that I’m a Chicago Bears fan and they were playing some ugly Football, and lost of course. Oh well, the Chili was cooking and intoxicating the house with its smells and warmth.
This is our first Chili recipe with more to come, along with other Soups and Stews. Fall and winter bring a food style all of their own. I completely revamped my Chili recipe, so here’s the brand new rendition. Enjoy!


Chili with Goat Cheese Polenta Crouton
Butter- 2 tablespoons
Olive oil- 2 tablespoons
Onion- 2 cups (medium dice)
Green Pepper- 1 ½ cup (medium dice)
Serrano Pepper- ¼ cup (minced)
Chili Beans- 1- 30 ounce can 1- 15 ounce can
Black Beans- 3- 15 ounce cans
Diced Tomatoes- 2- 28 ounce cans
Chorizo- 15 ounces
Italian Sausage- 1 pound
Ground Beef- 1 pound
Chili Powder- 2 tablespoons
Cumin- 1 tablespoon
Coriander- 1 tablespoon
Oregano- 2 teaspoons (dried)
Basil- 2 teaspoons (dried)
Garlic- 2 tablespoons (minced)
Beef Broth- 2 cups
Salt & Pepper- to taste
Sour Cream- to garnish
Chives- to garnish


Method to the Madness

1) In a sauté pan cook off Ground beef, Chorizo, and Italian sausage all separately. Set aside.
2) In a large sauce pot over high heat add butter and oil. Add the onions, and peppers sauté for five minutes or until onions become soft and translucent. Add garlic and sauté for another minute.
3) Add the Tomatoes, and all the beans. Add the seasonings, Beef broth, and all the meats. Mix well. Bring to a boil for 30 seconds. Reduce heat and simmer for at least 2 hours. I simmered for 4 hours.
4) Season with salt & pepper and taste.

Goat Cheese Polenta Croutons
1) Follow instructions on instant Polenta for 1 serving. Add seven ounce of crumbled Goat Cheese, just before its finished mix well. Spread cooked Polenta over a baking sheet, about ¼ inch thick and let cool.
2) With a cookie cutter, cut out Polenta circles and sauté with butter over high heat until golden brown on both sides
3) Top Chili with the Polenta, a dollop of Sour cream and garnish with minced Chives.
4) ENJOY!!





7 comments:

  1. oh man that long list of spices....can imagine how flavourful and delicious this sausage stew would be!
    I have never had a polenta prepared with goat cheese...now I wonder why I didn't.
    The combination is just perfect for this chilly autumn!

    ReplyDelete
  2. This is the second time I have used Goat Cheese in Polenta... It really works. I was going to use a puff pastry for the crouton, but the Polenta just sounded much better-and they were!!
    Thanks
    Paulie

    ReplyDelete
  3. Love the use of spices and different meats

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  5. Chili and Polenta sounds like a great combination.If you won't mind I'd love to guide foodista readers to your site.Just add your choice of Chili widget at the end of this blog post and it's good to go.Thanks!

    ReplyDelete
  6. sunday football. this makes it better. great recipie paul

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