Dobbs' Long Island Chili

This version of chili uses ground turkey and chicken, with onion, bell pepper, white kidney beans, crushed tomatoes, herbs and red wine.

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Ingredients:

• 3 cherry peppers
• 1 whole bulb of garlic
• 4 Tbsp extra virgin olive oil
• 1 large onion, diced
• 1 small bell pepper, diced
• 1 lb ground turkey
• 1 lb ground chicken
• 1 1/2 large cans of crushed tomatoes
• 2 cans of white kidney beans, drained & rinsed
• 1 cup of red wine
• 2 Tbsp of dried basil, or 20 leaves of fresh basil, chopped very small
• 1 teaspoon oregano
• 3 vegetable bouillon cubes
• Salt and pepper to taste

Method

Roast cherry peppers either on grill or on a stove flame. Cool, peel and then diced small. Place whole clove of garlic in a custard cup; drizzle with a little of the olive oil. Cover with foil and roast in the oven until very tender; cool and squeeze to remove pulp. In a skillet place the remaining Olive Oil and heat to medium. Add the onion, bell pepper, the Cherry Peppers, & the roasted garlic pulp; cook until the onion becomes translucent. Take this mixture and place into a holding bowl. In the same skillet place the ground turkey and chicken; fry up on medium to medium-high heat until the meat becomes browned and cooked through. In a large 5- to 7-qt cooking pot place the ingredients from the first mixture plus the ground meat and the rest of the ingredients; add the tomatoes with their liquid, the white beans, the red wine, herbs, & vegetable bouillon cubes. Cook on low heat for 2 hours; let cool. Reheating and serving the next day is best.

Notes: Serve with bagel slices toasted and drizzled with extra virgin olive oil, garlic powder, onion powder, and a good Italian herb mixture. Toast the slices in the oven at 450 degrees until golden brown. The Chili can be served with chopped raw onion and sliced cheddar cheese pieces.

Number of servings: 6-8

Submitted By: cdobbs11763
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