Soup Mondays – Chili

No 2015 resolutions for me. Still, I’m determined to temper 2014’s incessant baking flurry with a healthful alternative. This winter, I’ve implemented ‘Soup Mondays’ in the office through January and conceivably into February, if the project still interests me. In my cookbooks, there’s a dozen or more soup recipes just begging to be tried. For week #1, I elected a hearty chili (maybe not technically soup, but who will argue) adapted from the late Capt. James F. McDonnell and “The Firefighter’s Cookbook” by John Sineno. I finished the chili late on Sunday and, with the Monday morning rush, didn’t have time to snap a photo. This smoky chili smoldering with just a bit of spice was a hit in the office and may make an encore appearance at the new neighborhood Bunko group I recently joined.

Phoren’s Chili
Adapted from James McDonnell
The Firefighter’s Cookbook by John Sineno

1 lb. mild Italian sausage
1 lb. lean ground beef
1 diced yellow onion
1 diced green pepper
2 cloves garlic, minced
1 6 oz. can tomato paste
1 ½ T. chili powder
1 T. smoked paprika
1 T. dried oregano
1 T. instant coffee granules
1 T. sugar
1 t. salt
1 t. pepper
1 t. cumin
1 ½ c. chicken or beef stock
1 can red kidney beans, drained
1 can refried beans

Cheese
Green Onions, chopped
Crema

Sauté sausage and ground beef. Once all water from meat has evaporated, add onion and green pepper and sauté until meat and vegetables are brown. Add garlic and sauté briefly. Add tomato paste and sauté until bottom of pan has a golden glaze. Add, chili, smoked paprika, oregano, coffee, sugar, salt, pepper and cumin and sauté until fragrant. Add stock and scrape up any browned bits from the bottom of the pan (there will not be much liquid). Bring to a boil, reduce heat, cover and simmer for 1 ¼ hours. Check and stir occasionally so mixture doesn’t burn and add additional stock if needed. While meat is cooking combine beans and set aside. After meat is cooked, add beans and heat through. Serve garnished with cheese, green onions and crema.

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