I managed to get out of work before the sun had set yesterday (a first in a long while) and as I was making the 20-minute drive home I noticed that the leaves on the trees have started to change; not as vibrant and breathtaking as the trees of New England, but beautiful nonetheless. And then it hit me, Fall has arrived.
Fall happens to be my favorite time of year. I love the crispness of the air, the transformation that occurs all around us, and of course, sports. Admittedly, I can’t watch baseball all summer long, though I enjoy going to a game now and then, but when the playoffs and World Series start, I’m, *ahem, hooked. Likewise, football kicks into high gear this time of year and I can definitely watch football all season long. But what really grabs hold of my heart, is Thanksgiving; I love this holiday for all that it represents, for upon which season it falls, and for the feast, family, and friendship associated with it.
Oh, I almost forgot, along with the trees changing colors, the air turning colder, the Thanksgiving feast, and the days growing shorter, comes chili. I love to make, and sample, large pots of warm, tasty chili during the fall season. In fact, I’m putting together a pot of my secret chili recipe as we speak (or type), to enter into our unit’s chili cook-off competition tomorrow (later today). When the competition was originally announced, there were very few entrants, but when I put the challenge out there, for anyone to beat the CSM’s chili, the competition suddenly became stiff. Not to worry, I aim to find out if any of my Soldiers have what it takes to outcook my chili.
It is currently just after 0100 (local) and I’m only half-way through my creation. I’ve heard rumors that a few of my cooks have teamed up and are in the chow hall now, brewing up a pot of chili that will knock your socks off. This is going to be good.
Hook’s Mediterranean Chili Caldissimo
You’ll need:
1 lb ground beef (not the lean stuff, fat means flavor)
1 lb ground pork
2 cans (No. 10) whole peeled tomatoes
2 medium yellow (I call em Spanish) onions chopped
2 chilies (the peppers)
1 jalapeño (the pepper)
1 bottle of red wine (merlot or cabernet sauvignon)
4 cups chicken stock/broth
garlic (a lot)
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 bay leaves
2 tbl spoons butter
2 tbl spoons olive oil (extra virgin of course)
salt
pepper
Cooking instructions:
Open the bottle of wine, pour a generous amount into a drinking glass, and drink wine. Next, brown ground beef in skillet, seasoning with salt and pepper, drain and set aside. Repeat for the ground pork. In a medium pot, sauté chopped onions in butter and olive oil. When onions turn clear, add the browned meats stirring until hot. Add about 2 cups of wine to the meat/onion mix. Stir. Allow the wine to cook down while stirring the meat for about 2 to 3 minutes. Add about 2 cups of chicken stock (I usually make my own, but you can buy commercial broth in most food stores).
Next, add the whole peeled tomatoes, squeezing each one in your hand breaking it up a bit as you add them. Pour tomato juices from cans into chili. Stir. If your chili looks like a thick soup, good, if too thick add another cup of stock, if too soupy, don’t worry.
Salt and pepper to taste. This is important. You should taste as you season so that you like the flavor of what you have thus far.
Add about five or six bulbs of fresh garlic. I use a press, but you can chop if you prefer. Stir. Now add the rosemary, thyme, and bay leaves. Stir. Taste. You should have a very flavorful stew at this point. Time for another glass of wine.
Holding a chili pepper by the stem, cut a slice down the middle of the chili. Repeat for the other chili and the jalapeno, add all three to your pot and stir. Simmer for about an hour and a half tasting often. If it starts to seem too spicy for your taste, remove
the chilies and jalapeno, but continue to simmer until thickens nicely. Remove the rosemary, thyme, and bay leaves. Serve with a fresh baguette and the remaining wine. This chili will have a fantastic Mediterranean flavor along with the spice of the chilies.
And best of all, your search for the perfect chili recipe is over. Enjoy! Sgt Hook out.
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