I have never been much of a soup guy, though I suppose I like them as much as the next person, and it is that time of year - footballs are in the area, as are dying leaves, and the chillier air. With that being said I also, rarely make chilis, though I make a mean Texas Chili that is to die for - I will post that as well as some others in the coming weeks. Today, however, I had the chance to try my Sous Chef Rico Nash's Chili that took no more than 10 minutes of prep work and 30-40 minutes of cooking time. Bring this to the next Tailgate, and you are sure to be a hit!! In the nicest of ways - Rico - Rachael Ray and got nothing on you, Sir!
Rico’s “Ready-in-no-Time” Chili
2 Lb. Ground Beef, Turkey or Chicken
2 tbsp. Extra Virgin Olive Oil
1 ½ Cups Roasted Red Peppers
1 24 oz jar Tomato Salsa
1 15 oz can Light Red Kidney Beans
1 15 oz can Dark Red Kidney Beans
1 cup Onions
½ cup Celery
½ cup Carrot
2 Pack Chili
1 tbsp Dark Brown Sugar
1 tsp Black Pepper
1 tsp. Cumin
In stock pot cook red peppers, onions and ground beef until tender and brown
Drain, fat and set aside
In same pot cook celery, carrots in onion in 2 tbsp. EVOO until tender
Combine previously cooked beef peppers and onions to pan along with remaining ingredinents.
Bring pot to a boil, then reduce heat to Medium Low and simmer for 30 minutes to allow flavors to marry.