We are so excited about this recipe.  For the first time ever we entered it in a Chili Cookoff contest & won first prize!  We’ve never entered any contests before, so this was exciting & fun for us.  We competed against 19 others & received a fantastic trophy to acknowledge our efforts.  Woo Hoo!   Thanks to our friend & food consultant, Sam Manfer, for his assistance, & also to our family for helping us with the behind-the-scenes work to make this happen.   Click on the link below the recipe to see how this wonderful chili is made.

Ingredients:
2 medium sized yellow onions, finely chopped
Antica Italia Extra Virgin Olive Oil (evoo)
1/2 red pepper, finely chopped
Celery, finely chopped to make 1 cup
2 Tblsp Formato Brothers Hot Pepper Spread
1 lb hot or spicy sausage
2 cans (6 oz each) tomato paste (with or without seasonings)
3 cups water
1 can diced tomatoes (15 oz with or without seasonings)
1 can black beans (15 oz) drained & rinsed
1 can kidney beans (15 oz) drained & rinsed
2 Tblsp Alessi Sea Salt
1 Tsp ground black pepper
1 Tblsp garlic powder
2 Tblsp oregano

1. Saute the following in Extra Virgin Olive Oil (evoo):  onions, red pepper, celery (no leaves), 2 Tblsp Formato Brothers Hot Pepper Spread.
2. Split the sausage casing lengthwise; remove casing.  Use the back end of a knife to scrape the casing to remove the sausage.  Use a spatula to break the sausage into manageable little pieces.
3. Add the sausage to the saute pan while vegetables are heating.  Cook over low heat until sausage is almost cooked.
4. Stir in 2 cans tomato paste.
5. Transfer all to a large pot.  Add 3 cups water.
6. Stir & simmer on a low flame.
7. Drain & rinse black beans & kidney beans.  Add to mixture in large pot.
8. Add diced tomatoes.  Stir all together & cook a little while longer.
9. Add the following in this order:  sea salt, ground black pepper, garlic powder, oregano.
10. Cook over low heat for 30 minutes.  Add a little water as needed to adjust consistency to your liking.
11. Serve in cups or bowls with or without garnish, as desired:  more chopped onions, Reggiano, Parmesan, Cheddar or Manchego cheese.  Whatever cheese you find in your refrigerator will work.
12. Serve with a crisp green salad, some crusty Italian bread, a glass of red wine, such as Cabernet or Pinot Noir, & enjoy a flavorful, delicious meal.  Buon Appetito!  This may be made a day before serving & then reheated.

Click on the link below to see Sam & Carl in action in the kitchen preparing this chili.

Award Winning Spicy Italian Chili

This entry was posted on Thursday, May 7th, 2009 at 7:02 pm and is filed under Cheese, General, Olive Oil, Peppers, Recipes, Sea Salt, Tomatoes. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.