Timmay's HO-HO Holiday Chili

I made chili again this past weekend, and think I finally have my recipe ready to share with all -- and just in time for the holidays!

As I mentioned before, this was a Rachael Ray recipe that I modified so I can't take all the credit. I'm very pleased with the changes I made, and hopefully you will be too.

Printable Recipe

Ingredients
• 3 tablespoons extra-virgin olive oil, divided

• 1 pound ground turkey and 1 pound ground sweet Italian sausage
Note: the original recipe called for 2 pounds ground sirloin. Feel free to substitute meat as long as it totals roughly 2 pounds.

• 1/2 pound baby Portobello mushrooms - chopped, quartered or sliced.
Note: I prefer a mix of quartered and sliced, but whatever you find esthetically pleasing is fine.

• 1 large Vidalia skinned onion, chopped
Note: feel free to substitute yellow or white onions.

• 1 large red bell pepper, seeded and chopped

• 1 large green bell pepper, seeded and chopped

• 1 - 3 habanero peppers, seeded and chopped
Note: please exercise caution when handling these peppers and the amount is truly up to your personal "hot" quotient. It's also important to mention that the difference between 2 peppers and 3 is quite significant. I like spicy food, so I would be more likely to add 2 or 3 habaneros.

• 4 to 8 cloves garlic, chopped
Note: I love garlic so I'll chop about 8 garlic cloves. The amount is up to your personal taste. I have yet to try with roasted garlic, but does sound tasty!

• 2 tablespoons Worcestershire sauce

• 2 tablespoons ground chili powder

• 1 tablespoon ground cumin

• 12-16 ounces "Lump of Coal" - Dark Holiday Stout
Note: feel free to substitute Guinness Stout or any stout beer -- the more chocolate notes the better.

• 1 (16 ounce) can pinto beans, drained
Note: Feel free to substitute black or kidney beans.

• 1 (28 ounce) can crushed tomatoes

• 1 (15 ounce) can white corn, drained
Note: I use the Del Monte 15.25 oz. can of White Corn.
Feel free to substitute 3 ribs chopped celery, or chopped/shredded carrots, or okra, or an additional 16 oz. can of beans. Think of this as your "wild card" ingredient.

• dill weed, to taste
Note: I give it a nice shake/sprinkle, but feel free to substitute with 1 - 3 tablespoons fresh thyme leaves. My Gram and Pop (my Grandparents on my Father's side) grew dill weed in their garden, and seemed to put a little in everything. Now every time I smell or taste it, reminds me of them and meals at their house.

• 8-ounce piece Gouda, shredded

Directions
1. Heat a deep, large skillet or a pot over high heat -- a 6-quart or larger covered stockpot works best. Add 2 tablespoons extra-virgin olive oil and the meat. Season it with salt & pepper (or Seasoned Salt & pepper, or 2 tablespoons grill seasoning) and sear it up, browning and crumbling it, for 3 to 5 minutes. Transfer meat to a plate (or another pot) and return pot to stove.

2. Reduce heat to medium-high and add another tablespoon extra-virgin olive oil. Add the mushrooms and begin to brown them before adding the other veggies. After 2 or 3 minutes the mushrooms will begin to shrink and soften. Push the mushrooms off to one side of the pot and add all the remaining veggies to the opposite side of the pot surface. Once the onions, corn (or "wild card" veggie), peppers and garlic have been working for a few minutes as well, mix the veggies with the mushrooms.

3. Add the meat back, season with Worcestershire sauce, chili powder and cumin. Add in beer to deglaze the pot, scraping up all the pan drippings. Reduce the beer by half, about 2 minutes.

4. Add the beans, tomatoes and dill weed (or thyme) to chili and simmer 10 minutes for flavors to combine. Taste to adjust seasonings.
Note: I'll usually let it cook on the stove on low for another 1 - 2 hours and then let it cool a bit before serving, but this is your call.

To serve, top bowls of the chili with shredded Gouda.


And, as you might have guessed... tastes even better the next day!

- Salud!