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Monday, December 19, 2016

Outback Willie's Cosmic Chili

Woke up to 10 degree temps here in Santa Fe and figured it was about time to pull a Texas Chili into New Mexico but amp it up a bit.

So here are the main ingredients:
  • Holmes Pecan smoked beef sausage
  • 50 - 50 Ground 95% lean turkey / 95% natural pork ground meat with a wet mix of 1 egg, honey mustard, worcestshire, soy sauce, tabasco, sriracha, balsamic and olive oil and a veggie mix of diced sweet onion, poblano / red bell / jalapeno peppers, carrots and fuji apple.
  • Poblano, red and green bell and jalapeno pepper
  • Sweet Onion
  • Carrot sticks
  • Yellow Squash
  • Garlic and Ginger
  • Large can of tomato sauce, diced tomatoes
  • Small can of Mexican corn
  • 1/2 carton of chicken stock
  • Salt, Pepper, chili powder, cayenne, bay leaves, tarragon, herbs de provence
  • Pecorino Romano cheese
  • Pineapple (Huh? Yep - You had to know it would be different!)

Start by dicing the "hard" veggies.

Get those sauteing in a smoking hot cast iron dutch oven.

Dice up the beef sausage, ginger and garlic.

Yellow squash.

Obviously, everything is seasoned before it goes in the pot.

Add the sausage, ginger, garlic and squash and the tarragon and herbs de provence.

Roll everything together and saute for 3 mins and then add a good helping of the ground meat mix and roll again and saute for 3 more mins.

Here's the rest of the ingredients ready for addition.

Tomato sauce and diced tomatoes and corn in and then add a half a container of chicken broth and add more chili powder and the bay leaves and bring to a boil.

And here's the critical ingredient.  Gotta add a little brown sugar to cut the acidity of the tomatoes and meld the flavors together.

Dice and season a 1/3 of a pineapple with cinnamon.

Saute the pineapple in a hot cast iron skillet....

Grate some pecorino romano cheese.

Add the pineapple to the chili and stir in.

Add some fresh cilantro and grill up a piece of spelt bread.

Simmer for 5 more minutes.

Total prep and cooking time is 30 mins.

Serve over wild rice and sprinkled with the Pec Rom Cheese and some fresh cilantro and a couple of dobs of sour cream.

Not your regular Texas Chili but perfect for a cold day in Santa Fe and definitely.....

Out of this World!

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