Not everything wonderful has to be complicated. Take chocolate milk for instance. Wonderful. Uncomplicated. Grilled cheese sandwiches? Also wonderful, also uncomplicated. Chili follows suit. Through all my days of chili experimentation, I find the more simple I go, the better it turns out. My trick: pick already delicious ingredients and put them together. Boom! Chili.
It’s kinda like reading the cliff notes on a book you’re supposed to do a report on. You kinda maybe sorta cheated the system, but you still did your homework, did you not?
The pursuit of the perfect chili recipe is an on-going endeavor in my household. From Roasted Pepper Elk Chili, Southwestern Vegetarian Chili to Barbecue Pulled Chicken Chili, no matter how you slice it, chili is just plain good. I recently got on a red wine chili kick. Adding wine to chili makes it seem fancy and elegant, yet this is one of the easiest and least time consuming chili recipes I have made. You can make the whole lot from start to finish in around 45 minutes. You know in chili when you can taste the meat and the bean and the broth separately? Such is not the case with this chili. The flavors meld into holy matrimony and what a happy matrimony it is!
The key components that made this recipe one of my favorites (and my sweetpea’s number one favorite) is good quality Turkey Italian Sausage (I use Diestel ground turkey Italian sausage which you can find at your local natural food store), full-bodied wine (I used Coppermine Cabernet Sauvignon), and black bean flour (I used Bob’s Red Mill). The turkey Italian sausage and wine add an immense amount of flavor and the black bean flour helps those flavors come together by thickening the chili. Of course there is ample room for substitution, but this trifecta made an incredible meal.
Thank you to those who participated in my Bob’s Red Mill brown rice flour giveaway! A winner was randomly selected and has been notified through email. There will be another Bob’s Red Mill giveaway right here on this Friday, March 8.