Superbowl Chili à la Provençal

 

If you’re going to make one thing yourself for Superbowl Sunday, it should be a big pot of homemade chili.  This is a super-delicious, healthy version filled with fresh bell peppers, onions, beans, onions, and lots of herbs and spices.  As it happens, the Superbowl falls long after tomato season, so save yourself some time and expense with a double can of chopped tomatoes and paste.  I happened to come across some beautiful fresh cranberry beans but canned beans will do just fine as well.  Top your chili with crème fraiche, crumbled goat cheese, or some grated fromage de Brebis, and some thinly sliced spicy peppers.  So serve up a super-bowl of chili à la Provençal and get your game face on… Let’s Go Big Blue!


Difficulty:

Prep Time: 30 minutes

Cook Time: 1 hour 30 minutes


Ingredients:


2 Tbsp.                EVO

4 ea.                     Bell Peppers (2 red, 1 yellow, 1 green), medium diced

2 large                 White Onions, medium diced

5 large                 Garlic cloves   

2-2 ½ lbs.            Ground Beef Sirloin (800g)

1 lb.                     Ground Veal (400g)

1 ½ cup               Cranberry Beans (250g)

1 ½ cup               Red Kidney Beans (1 16 oz. can, drained & rinsed)

Bouquet Garni:  4 sprigs Thyme, 2 sprigs Rosemary, 4 sprigs Oregano, 2 Bay leaves

Spice Mix:          1 Tbsp. Esplette

                             1 Tbsp. Dark Chili Powder

                             ½  Tbsp. Cumin

                             ½ tsp. Spanish Smoked Paprika

                              2 tsp. Sea Salt

1 28-oz can         Chopped Tomatoes

1 6-oz can           Tomato Paste

1 cup                   Veal stock (or Beef/Chicken stock)

2 cups                 Red Wine

4 Tbsp.               Sherry Vinegar (Xérès)


Preparation:


•Heat EVO in a large heavy bottomed Dutch oven over medium-high heat.

•Add peppers, onions, and garlic.  Cook 10-12 minutes until translucent then transfer to a bowl and hold warm.

•Turn up heat and brown ground beef and veal for 7-8 minutes.  Add spices.
•Return vegetables to the ground meat.  Add tomatoes, paste, stock, red wine and herb bouquet garni, tied well.
•Bring to a boil then turn down to simmer for 1 hour 15 minutes, skimming grease from edges and stirring occasionally.
•Meanwhile, shuck and cook fresh cranberry beans until tender and add at the end with kidney beans and Xérès vinegar.  Taste for seasoning.

•Refrigerate until cold, then cover.  Reheat over low heat before serving with desired garnishes.

 

Sunday, Feb 05, 2012

 
 
Made on a Mac