Silver Palate Jalapeno Chili

"From the famous Silver Palate caterers. Great one-dish party fare. Serve with crusty bread and a hearty red wine. (Can be prepared 2 days ahead and refrigerated. Just reheat before serving.)"
 
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Ready In:
1hr
Ingredients:
25
Serves:
8
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ingredients

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directions

  • Combine sausages and water in heavy large skillet over medium heat. Cook until sausages are brown, stirring frequently, about 10 minutes. Transfer sausages to paper towels and drain.
  • Heat oil in heavy Dutch oven over low heat. Add onions and garlic. Cook until translucent, stirring occasionally, about 7 minutes.
  • Increase heat to medium. Add ground chuck and cook until well browned, mashing with fork and stirring frequently.
  • Add sausage, bell peppers and chilies. Cook until peppers are wilted, stirring frequently, about 10 minutes.
  • Mix in canned tomatoes, wine and tomato paste. Stir in herbs and spices. Simmer 10 minutes, stirring frequently.
  • Add fresh tomatoes and cook 10 minutes. Tip pan and degrease.
  • Spoon into bowls.
  • Pass cheeses, sour cream, and onions separately.

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Reviews

  1. Great chili. I made this for four and still have lots leftover. Very filling.
     
  2. my husband can't get enough of this chill
     
  3. This has been my go-to chili recipe since the late 1990s. I use all ground need, rather than "cut up" sausage. And, I add 3-4 cans of dark kidney beans, which stretches the recipe. It easily serves 24-30 and freezes very well. Use high quality chili powder. This is the best chili recipe, hands down.
     
  4. Great! We used ground sirloin instead of ground chuck in a sorry attempt to reduce the number of calories ;-) and we used reduced-fat cheddar and light sour cream as garnishes. The one major comment I have is that we found that this made 21-22 servings (1.5 cups each). We found 1.5 cups to be plenty of food because this chili is loaded with meat and vegetables. Thanks for posting!
     
  5. the recipe hearty and tasty
     
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Tweaks

  1. Great! We used ground sirloin instead of ground chuck in a sorry attempt to reduce the number of calories ;-) and we used reduced-fat cheddar and light sour cream as garnishes. The one major comment I have is that we found that this made 21-22 servings (1.5 cups each). We found 1.5 cups to be plenty of food because this chili is loaded with meat and vegetables. Thanks for posting!
     

RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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