Featured RecipeMussels with Saffron Cream
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Enjoy your favorite recipe with wines selected by Jacques Franey, Pierre's son. Contact Domaine Franey.
Chili à la Franey
This is a crowd pleaser. Adjust the seasonings, cumin, oregano, and chili, to your taste. If you would like to substitute the canned tomatoes with fresh ones, add some tomato paste to to help thicken the chili.
INGREDIENTS1 pound very lean coarsely ground pork
1 pound very lean coarsely ground beef
1 tablespoon oil
2 cups finely chopped onions
1 cup finely chopped green pepper
1 cup finely chopped celery
1 tablespoon finely minced garlic
1 tablespoon crumbled dried oregano
2 bay leaves
2 teaspoons ground cumin
3 tablespoons chili powder
3 cups chopped canned tomatoes
1 cup beef broth
1 cup water
Salt and freshly ground pepper
¼ or ½ teaspoon dried hot red pepper flakes, as desired
2 cups drained kidney beans
Sour cream as garnish, optional
Lime wedges as garnish, optional
Chopped cilantro as garnish, optional
Grated sharp cheddar cheese, optional
PREPARATION1. If possible, have the pork and beef ground together. If not, mix well with hands in mixing bowl.
2. Heat the oil in a large heavy kettle and add the meat. Cook, chopping down and stirring with the side of a heavy metal kitchen spoon to break up the lumps.
3. Add the onions, green pepper, celery, garlic, oregano, bay leaves, cumin, and chili powder. Stir to blend well.
4. Add the tomatoes, broth, water, and salt and pepper to taste. Add the red pepper flakes. Bring to a boil and cook, stirring often, about 20 minutes. Add the beans and cook 10 minutes longer. Serve in hot bowls with a dollop of sour cream, lime wedges, and sprinkling of cilantro.