Hearty Chilli

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Hearty Chili 

After scouring the internet for the perfect chili, I came across this "award winner". It is perfectly hearty, has a ton of beans and big chunks of ground beef and sausage. This recipe is magic in a bowl. For all my Vegetarian friends-- I think subbing out the ground beef for veggie ground-round and omitting the sausage, bacon and bouillon would make for a tasty dish as well! Pair with a delicious French Loaf for added delight.

• 2 pounds lean ground beef
• 1 pound italian sausage (sweet or spicy)
• 4 cans red kidney beans
• 2 (28oz) cans diced tomatos
• 1 (6oz) can tomato paste
• 1 large yellow onion, diced
• 3 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 2 green chile peppers, seeded and chopped
• 1 tablespoon bacon bits
• 4 cubes beef bouillon
• 1/2 cup Guinness (or other beer)
• 1/4 cup chili powder
• 1 tablespoon Worcestershire sauce
• 1 tablespoon minced garlic
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 2 teaspoons hot pepper sauce (Franks, Tabasco etc.)
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon white sugar

Directions:

1. Heat a large stock pot over medium-high heat. Crumble the ground beef and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
2. Pour in the chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 3 hours, stirring occasionally.
3. After 3 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day (good luck).

Orecchiette with Italian Sausage & Rapini

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Orecchiette with Italian Sausage & Rapini

Recipe adapted from French Women Don't Get Fat

I love this meal for a one dish dinner. It's spicy and hearty and looks pretty impressive ;) If you usually aren't one for rapini take heed- the tomato sauce neutralizes much of bitterness creating a nice palate of flavours.  

• 2 cups Orecchiette (serves 4)
• 1 lbs rapini (stems trimmed & roughly chopped)
• 2 tablespoons olive oil
• 2 garlic cloves
• 1 small onion, peeled and finely chopped
• 1/2 lbs hot italian sausage split down the centre and removed from casing
• 1 cup plain tomato sauce
• Salt and freshly ground pepper
• 1/2 cup grated pecorino
• 1/2 cup grated parmesan 

Directions:

1. Cook the orecchiette in large pot of boiling salted water until they begin to soften (about 8 minutes). Add the rapini and cook until pasta is al dente (about 3 more minutes) Drain and reserve.
2. While pasta is cooking, heat the olive oil in a large saute pan over medium head. Add garlic and onion and cook until fragrant and softened (about 3 minutes) Add the sausage, breaking it up with a wooden spoon and cook until browned, 5-8 minutes.
3. Add the cooked pasta and broccoli rabe to the saute pan and toss until fully incorporated. Add the tomato sauce and cook for 1-2 minutes until heated through. Sprinkle with grated cheeses and salt & pepper and serve.