Josie's Chili, with Red Wine

Francis, Franke Farm in West Virginia 2021.

Yes, Ziggy, I included you on this one. This is an awesome recipe because it tastes good, and it calls for 1 1/4C of red wine, so when you have an open bottle you are trying to get rid of, this recipe comes in handy. Originally passed on from Lee Franke:   --Josephine

INGREDIENTS:

6 oz Italian sausage

1# ground turkey (or beef, I like the tky, though)

2C chopped onion

1C chopped green pepper

8 cloves garlic, minced (can reduce if you like; I made mine w/ 6, but it wasn't that garlicky)

1 jalapeño, chopped (I did a half bc of the kids, but again, I couldn't taste it so wish I used more)

2T chili powder

2T brown sugar

1T cumin

1t oregano, 1/2t pepper, 1/4t salt

2 bay leaves

2-28 oz cans diced tomato

3T tomato paste

2 15 oz cans kidney or pinto beans (if don't like beans, just use 1 can)

1 1/4C merlot or cab. sauv

1. Brown meats. 
2. Add veggies, spices and stir. 
3. Add tomatoes, paste, beans, and wine.
4. Bring to a boil and simmer w/ lid on 1 hr. 
5. Take lid off and simmer 30 mins. It actually tastes richer/better if you let it go longer! 
6. Top w/ cheese, sour cream, cilantro, eat w/ chips, etc. 

Brussel Sprouts Red Wine Vinegar Marinade

 

INGREDIENTS

• 1 pound Brussels sprouts
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1 medium shallot
• 2 tablespoons unsalted butter
• 1 teaspoon red wine vinegar

INSTRUCTIONS

1. 1. Heat an air fryer to 375ºF. Meanwhile, trim 1 pound Brussels sprouts and halve any that are larger than an inch wide. Transfer to a medium bowl, add 1 tablespoon olive oil and 1/2 teaspoon kosher salt, and toss to combine.

2. 2. Add the Brussels sprouts to the air fryer and shake into a single layer. Air fry, stopping to shake the basket (or rotate the pans in larger air fryers) about halfway through, for 15 minutes total. Meanwhile, prepare the shallot butter.

3. 3. Finely chop 1 medium shallot. Place 2 tablespoons unsalted butter in a medium microwave-safe bowl and melt in the microwave. (Alternatively, melt in a medium saucepan over low heat, then remove from the heat.) Add the shallots and 1 teaspoon red wine vinegar and stir to combine.

4. 4. When the Brussels sprouts are ready, transfer into the bowl or saucepan with the shallot butter and toss to combine. Serve immediately.

*I substitute scallions if I don't have shallots. You could also cook on stovetop and stir in marinade in the end