I have been on a Melissa Clark kick. Her new cookbook Cook This Now is filled with recipes that just call out to me. And I am never one to pass up something calling out to me.
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And I did love it. Yes, it takes some time to make. And yes, it has about a zillion ingredients. But was it worth it? A resounding yes.
Recipe: Spicy Three Meat Chili
Cook This Now by Melissa Clark, 2011
Ingredients:
1 tablespoon extra-virgin olive oil
1 pound ground beef or bison
2 1/2 teaspoons kosher salt, plus additional to taste
1 1/2 teaspoons freshly ground black pepper, more to taste
1 pound ground pork
1 pound ground veal
1 1/2 tablespoons tomato paste
1 medium green bell pepper, seeded and diced
1 medium red bell pepper, seeded and diced
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 to 2 jalapeños, seeded and finely chopped, to taste
3 tablespoons chili powder, plus additional to taste
1 (28-ounce) can crushed tomatoes
1 (28-ounce) can whole peeled tomatoes, broken up with a fork
3 cups cooked kidney beans or 2 (15 ounce) cans, drained and rinsed
Chopped fresh cilantro, for serving
Lime wedges, for serving
Directions:
Heat the oil in a large pot over medium-high heat. Add the beef and cook, breaking up with a fork, until well browned, 5 to 7 minutes. Season the meat with 1/2 teaspoon each salt and pepper. Remove the beef with a slotted spoon and transfer the meat to a paper towel–lined platter. Repeat the cooking process twice more with the pork and veal. Season each with 1/2 teaspoon salt.
Add the tomato paste to the pot. Cook, stirring, until the paste is golden brown, 1 to 2 minutes. Stir in the peppers, onion, garlic, and jalapeño. Cook until the vegetables are softened, 7 to 10 minutes. Stir in the chili powder and a pinch of salt; cook 1 minute. Add the tomatoes, beans, 2 cups water, and the remaining salt. Return the meat to the pot. Reduce the heat to medium and simmer for 30 minutes.
Ladle the chili into bowls. Sprinkle with cilantro and serve with lime wedges.
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