I am what many would call a "Foodie" - amateurs who simply love food and/or drink for consumption, study, preparation and news.
Now the statement above should make it clear that I do not have any formal training when it comes to food preparation. I have, however, been told that I am a pretty good cook and I hope you enjoy reading this column as much as I enjoy writing it.
Follow me on twitter @Cooks_CornerLCP
My co-worker Sharon Milway’s husband Doug does not like beans in his chili, so Sharon’s always on the lookout for a good chili recipe without beans. In steps New York Jets center Nick Mangold on a Good Morning America tailgating segment with a bean-less chili recipe and voila, it’s a hit. And since she knows I’m always on the lookout for a good recipe, she was gracious enough to bring some in for me to sample.. It was delicious; in fact, one of the best chilies I’ve ever tasted. A new recipe, just in time for the Packes-Bears game Monday night.
Nick Mangold's C.B.C. (Chorizo Bacon Chili)
2 tablespoons extra virgin olive oil
6 strips of thick-cut bacon, diced
1 large onion, chopped
1 pound Mexican chorizo sausage, casings removed
2 pounds ground sirloin
Salt and ground black pepper to taste
6 large cloves of garlic, finely chopped
1 red bell pepper, chopped
1 orange bell pepper, chopped
2 serrano peppers, finely chopped (Sharon used jalapeno)
4 ribs of celery, chopped
1 cup frozen corn
1 tablespoon chili powder
1 tablespoon cumin
2 teaspoons coriander (Sharon used oregano)
1 teaspoon cayenne pepper
2 cups beef stock
1 28 ounce can crushed tomatoes
1 15 ounce can tomato sauce
Your favorite chili toppings
Drizzle oil into cast-iron pot over medium to medium-high heat, add the bacon, let brown then remove and set aside for later, leaving drippings in the pot. Add the onion to the drippings and cook slightly before adding the chorizo, making sure to crumble it with a spatula as it cooks. When the chorizo is almost done, add in the ground sirloin, salt, black pepper and garlic.
Once everything is cooked, add in the peppers, celery and corn, letting them sweat for a couple of minutes, before adding all the spices, stirring to combine.
Add the beef stock, scraping up any bits off the bottom before adding the crushed tomatoes and tomato sauce. Taste and adjust seasonings accordingly. Add the bacon and stir to combine. Bring up to a boil, and reduce to a simmer for at least 15 to 20 minutes (the longer the simmer the better).
Garnish with your favorite chili toppings and a good helping of hot sauce if desired.
If you like beans in your chili, just add a can of kidney, red , pinto or black to the dish right after you add the tomato sauce.
Ground sirloin is a lot leaner than ground beef, so if using ground beef, make sure to drain the meat before adding the peppers, celery and corn.
- The secret is out: Titi Teresa's turkey (0)
- A healthy alternative: Kelly Ripa's Brussels sprouts salad (0)
- Buy local, eat local: Oconomowoc winter farmers market in full swing: Autumn Salad with Pears & Gorgonzola & Old Fashioned Pumpkin Pie (0)
- Indulge: Cheesy Potatoes (0)
- It's soup season: Crock Pot Zuppa Toscana (0)
- Chilin' out with the Packers: Nick Mangold's C.B.C. (Chorizo Bacon Chili) (0)
- Facebook can be fattening: Fresh Apple Cake (0)
- Fabio Viviani's Bacon-wrapped pork tenderloin (0)
- A chicken trifecta: Sweet ‘n’ tangy chicken (0)
- Thanks Aunt Sue: Crispy Cheddar Chicken (0)
- More Cook's Corner posts
- December 2013
- November 2013
- October 2013
- September 2013
- August 2013
- July 2013
- June 2013
- May 2013
- April 2013
- March 2013
- February 2013
- January 2013
- December 2012
- November 2012
- October 2012
- September 2012
- August 2012
- July 2012
- June 2012
- May 2012
- April 2012
- March 2012
- February 2012
- January 2012
- All 2011
- All 2010
- All 2009
- All 2008
- All 2007