John knows Southwestern cuisine like no other Minnesotan. We’ve longed for a chili recipe that had a perfect blend of depth of flavor, hint of saucy spice and just enough meat to satisfy a large group. John developed this one for the cold winters he grew up weathering and we couldn’t love it more – except maybe with some honey-drenched cornbread- stay tuned for that recipe!
John's Super Chili
1cupDried kidney beanssoaked overnight
2Merguez sausages or Spicy Italian
1/2tspFreshly ground pepper
1-1/2cupsYellow onionsabout 2 med. onions
1largered bell pepperchopped
2TbspFresh oregano leavesor 1 tsp dried
Drain and the beans and transfer to a medium pot filled with water. Bring to a boil with 4 cups water and cook for 30 minutes. Remove from the heat. Drain in a colander and set aside.
While the beans are cooking, sauté the ground beef and merguez sausage in a hot pan. Season the meat with a little salt and pepper, then drain off the excess liquid. Set the meat mixture aside.
Heat the olive oil in a large pot over medium high heat. Add the onion and bell pepper, and sauté until caramelized - about 7 minutes.
Add the garlic and cook just until golden - about 1 minute. Then add the tomato paste. Stir, and then sprinkle the sugar, herbs and spices over the mixture. Add the tomatoes, and cook for another 5 minutes before adding the ground beef and merguez. Taste and adjust seasoning to your liking.