After my cooking demo at the AVID Fall outdoor Expo, I’ve had people ask for my Zucchini and Badlands Chili recipe. Here they are.
1LB CHOPPED MEAT
1 LARGE ONION CHOPPED
1 15OZ CAN KIDNEY BEANS, DRAINED
1 15OZ CAN DICED TOMATOES
1 PACKAGE MCCORMICK CHILI MIX
1 500ML WINE CABERNET SAUVIGNON (BLACK BOX)
1 BEEF BOUILLON CUBE
1PACKAGE OF MUSHROOMS (SLICED)
1 JALAPENO FINELY CHOPPED OR
GREEN CHILI FINELY CHOPPED
TABASCO OR HOT SAUCE TO TASTE
ADDITIONAL CHILI POWDER TO TASTE
ANYTHING ELSE YOU WANT TO THROW IN
BROWN THE MEAT WITH THE CHOPPED ONIONS
ONCE BROWNED, ADD CHILI MIX, BOUILLON CUBE AND A THIRD OF THE RED WINE.
ONCE EVENLY MIXED ALL TOGETHER, ADD BEANS AND TOMATOES FOLD EVERYTHING TOGETHER.
FOLD IN THE MUSHROOMS.
YOU CAN ADD YOUR EXTRA INGREDIENTS AT THIS STAGE.
ALLOW THE CHILI TO SIMMER AT LEAST 30 MINUTES STIRRING OCCASIONALLY FOR GET ALL THE FLAVORS TO BLEND.
ADD A LITTLE MORE WINE IF NEEDED, THEN ADD WINE TO YOUR STOMACH.
THIS RECIPE IS EASILY DOUBLED FOR A LARGER GROUP.
SERVE UP AND ENJOY.
MICHAEL E. PEREZ
SPICY SAUSAGE Skottle
This is a perfect dish for the Skottle or large skillet.
1 1Lb Package of hot Italian sausage, cut into pieces
2 Red onions, cut into large chunks
1T chopped garlic (I use the prechopped in a small bottle)
1 Package of mushrooms, sliced
4-5 zucchini or squash, sliced
1-2 Cans of diced tomatoes
2 Cups of Cabernet Sauvignon (500ml Black Box)
1 large bouillon cube
1 pkg precooked pasta
Over low heat, add a little EVOO to the Skottle.
Sauté sausage and onion until the sausage is browned and releases some oil. Increase heat as needed.
Add zucchini, mushrooms, 1T Italian seasonings, bouillon cube, diced tomatoes, and Cabernet Sauvignon, fold into the sausage and onions.
Cook until the zucchini is softened, adding wine as needed.
When the zucchini is ready, add the precooked pasta and cook until the pasta is hot.
Garnish with Parmesan cheese and enjoy with your leftover wine.
This dish pairs wonderfully with a Cabernet Sauvignon or Spanish Rioja.
Michael E. Perez