A hot spicy chili is the sign of autumn in our family. This is the dish of Halloween when a crowd of happy goblins arrive at your door with their proud parents just prior to trick-or-treat to break bread together. The rich, red, aromatic, chunky scoops of chili on top of a bed of white or brown rice gives instant energy to the trick-or-treaters about to scope out the best house for candy and treats. This recipe can be made ahead and stored for up to a week in the refridgerator or packaged airtight and frozen for up to 6 months. It tastes better the next day so make a lot to share!
| Servings | Prep Time |
| 12-16 people | 60 minutes |
| Cook Time | Passive Time |
| 30 minutes | 1 hour |
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A hot spicy chili is the sign of autumn in our family. This is the dish of Halloween when a crowd of happy goblins arrive at your door with their proud parents just prior to trick-or-treat to break bread together. The rich, red, aromatic, chunky scoops of chili on top of a bed of white or brown rice gives instant energy to the trick-or-treaters about to scope out the best house for candy and treats. This recipe can be made ahead and stored for up to a week in the refridgerator or packaged airtight and frozen for up to 6 months. It tastes better the next day so make a lot to share!
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Ingredients
- 2 Tbsp extra-virgin olive oil
- 2 Large yellow onions, diced
- 2 Lbs hot or mild sausage, crumbled
- 2 Lbs lean ground meat
- 2 Lbs ground turkey
- 2 Tbsp dried oregano
- 2 Tbsp dried basil
- 4-6 Tbsp chili powder
- 2 Tbsp cumin
- 1 Can tomato paste
- 6 cloves garlic, diced
- 2 Cups dry red wine
- 4 Tbsp lemon juice
- 2 Cans black beans 15 oz. cans - rinsed and drained
- 2 Cans pinto beans 15 oz. cans - rinsed and drained
- 2 Cans garbanzo beans 15 oz. cans - rinsed and drained
- 2 Cans black olives 15 oz. cans - drained and cut in half
- 2 Cans diced tomatoes 15 oz. cans or 6 cups of fresh tomatoes, diced
Servings: people
Instructions
- In a large soup pot, add the olive oil and onions; sauté until soft and translucent. Take the pot off the heat and set aside.
- In a separate large frying pan, cook the sausage over a medium heat until lightly brown on all sides. Continue to crumble the sausage as it cooks with a wooden spoon or spatula. When cooked, put sausage in a bowl and set aside. Using the leftover oil from the sausage, add the ground meat to the same pan and sauté until lightly brown; remove and add to the bowl of sausage. Cook the turkey in the same manner and set aside with the other browned meats.
- Return soup pot to the stove and return to a medium heat. Add all the spices to the onions and olive oil, mixing them together until well blended.
- Reduce the heat to low and add garlic, cooking for 1-2 minutes. Next, add the paste and mix into the spices, onions, and garlic. Increase the heat to medium once again and slowly pour in the wine and lemon juice, stirring until well-blended.
- Add the beans, meats, olives, and tomatoes, one at a time, gently stirring them into the mixture.
- Cook over medium heat for 30 minutes and serve hot in bowls either alone or over rice. Add toppings as desired: cheese, chopped onions, or a dollop of sour cream.
Recipe Notes
Watch this instructional video