My friend Kim at Kim…and her Coffee has begun a fun every other Wednesday post titled “Collecting Recipes Over Coffee”. I wanted to join in the fun and post a wonderful Chili recipe. I made this recipe this past week and also baked a delicious corn bread to go along with it. Kevin and Lance came back for seconds and would have had more if I didn’t put my foot down. I wanted to have the leftovers for dinner the next night.
1 (15 ounce) can chopped tomatoes (you can use the one with green chilies if you like)
1 (6 ounce) can tomato paste
1 carrot, sliced
1 onion, choppped
2 stalks of celery, chopped
2 gloves of garlic, minced
1/4 cup white wine (or you can substitute chicken stock)
1 pinch crushed red pepper flakes
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/3 cup bottled steak sauce
5 slices bacon
1 1/2 lbs. ground beef or turkey
1 (1.25 ounce) package chili seasoning mix
1 teaspoon ground cumin
1 (15 ounce) can kidney beans (or chili beans)
1 Tablespoon chopped fresh cilantro
1 Tablespoon chopped fresh parsley
In a large pot over medium-low heat, combine tomatoes, tomato paste, carrot, onion, celery, garlic, wine, pepper flakes, bell peppers and steak sauce.
While tomato mixture is simmering, in a large skillet over medium heat, cook bacon until crisp. Remove to paper towels. Cook beef or turkey in bacon drippings until brown; drain. Stir chili seasoning into ground beef.
Stir seasoned beef, cumin and bacon into tomato mixture. Continue to simmer until vegitables are tender and flavors are well blended.
Stir in beans, cilantro and parsley. Heat through and serve.