Chili with Cheddar Cheese

International Kitchen: USA

Chili with Cheddar Cheese

Serves 10-12

2 STEP CHILI

A great chili recipe that responds to the yearning for a bowl of red. I am not a big fan of ground hamburger meat so have chosen to put in it’s stead cubed turkey or chicken. For the true cowboy, beef is the only answer to a real chili, so cubes of round steak fill that requirement.

Ingredients

2 pounds cubes chicken or turkey meat

Or 2 pounds cubed round steak

1/3 cup olive oil

1 large yellow onion, diced

2 large cloves garlic, minced

2 tablespoons good quality chili powder

1 tablespoon ground cumin

2 tablespoons chopped fresh thyme leaves

2 cans (14 ounce) black beans, rinsed and drained

1 can (14 ounce) kernel corn, well drained

2 cups small brown button mushrooms

2 – 28 oz cans Roma tomatoes

Method

In a large Dutch oven heat the olive oil, add the onion and garlic and sauté until soft, add the cubed chicken, chili powder and cumin. Stir to combine and distribute the seasonings. Increase the heat to medium high and cook for 10 minutes or until the chicken is browned. Add the thyme leaves, black beans, corn and the tomatoes

Turn the heat to low and let the flavours steep.

Cut the stems from the mushrooms and cut them into 8th’s.

Heat a non stick pan to high, add 1 tablespoon olive oil and toss in the mushrooms. Keep the heat on high and toss until the mushrooms are browned, about 5-8 minutes. Add to the chili mixture. Let the chili simmer for about 15 more minutes. Ladle into bowls, top with the garnish of choice.

Garnish suggestions:

1 bunch fresh cilantro, chopped

Sour cream

Grated jack cheese

Crumbled tortilla chips

*if you are using the beef, cut it into small ½ inch dice, and sauté it with the onions & garlic, lid on for 20 minutes before proceeding with the recipe.

copyright© Caren McSherry 08/09