This game day chili from Holiday Market's Mirepoix Cooking School has Ryan smiling with happiness
Game Day Chili
Presented by Mirepoix Cooking School in Holiday Market
2-3 tbsp. extra virgin olive oil
1 lb. ground beef
4 links of Holiday Market hot Italian sausage
1 large onion, cubed
4 garlic cloves, sliced
1+ tsp chili powder
1+ tsp cayenne
2 + tbsp. smoked paprika
2 + tbsp. cumin
1 + tsp coriander
4 sweet banana, cubanelle, or Anaheim peppers, cubed
1 jalapeño, cubed
2 – 28oz cans whole tomatoes, crushed
6 cups water
28 oz. dark red kidney beans, rinsed
Kosher salt & pepper to taste
In a large pot add olive oil, ground beef, and sausage. Add salt & pepper to meat and cook on medium heat, breaking up with a spoon, and cooking until meat is browned and all released water is cooked off.
Make a hole in the center of the pot by pushing the meat off to the sides. Add the onion, garlic cloves, and a little more salt & pepper. Let sauté in the middle of the pot for about a minute before mixing the onions into the meat and cooking until they start to turn a deeper color (about 2 minutes).
Add the chili powder, cayenne, smoked paprika, cumin, and coriander. Stir the spices into the meat.
Add all the chopped peppers along with the crushed tomatoes and water. Stir well and let come to a simmer. Once chili is simmering for 5+ minutes, taste for salt, pepper, and spices.
Let chili simmer on low, uncovered, for 1 – 1 ½ hours. Chili should be thick and most of the liquid should be reduced. Do not strain off any fat! That’s where the flavor is! Give the chili a final taste for salt, pepper, and spices. Turn off the heat and stir in the kidney beans.
Serve hot and top with sour cream/yogurt, cheese, scallions, and jalapeños!
To book your cooking class and for more information, head to: