Patriots New England Chili

Where has the football season gone?  Tomorrow is the last game of the regular season for the New England Patriots against the Buffalo Bills at Gillette Stadium.  I would highly recommend you try making Chef Daniel Bruce’s New England Patriots Chili from his new cookbook Simply New England in time for the game!

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I have made this several times already using both beef and chicken and it has quickly disappeared. The leftovers I craved were nowhere to be found! This is an incredible recipe unlike any chili recipe I have made in the past using ingredients that have never been in my chili before.  It is the unique combination of ingredients and the manner in which it is cooked which gives this chili its depth of flavors.

Most of my chili recipes have me browning the ground meat first, not in this recipe.  The first time I made the chili I did not know how the meat would cook and break down but amazing it did. The addition of cocoa powder adds a warm richness to the chili.

The only thing I could not find was Chinese chile paste that the recipe called for but I substituted ketchup and cayenne pepper and it worked well.  For my family, I added an extra can of beans and added more cayenne pepper to make it hotter. I guess I did not add enough cayenne pepper to my ketchup and cayenne pepper mixture.

So here is the recipe you have been waiting for! Try it tomorrow and check out Simply New England for more incredible recipes from Chef Daniel Bruce.

New England Patriots Chili – Chef Daniel Bruce Simply New England

Ingredients:

2 tablespoons olive oil

2 red onions, peeled and chopped

2 leeks, white parts and green stems cut into rings and well washed, roots discarded

1 tablespoon chopped garlic

2 tablespoons chile powder

2 tablespoons ground cumin

1 teaspoon black pepper

2 tablespoons Chinese chile paste (more or less depending on your palate.)

2 tablespoons cocoa powder

2 pounds ground pork, beef, chicken or turkey

½ cup orange juice

1 cup crushed tomatoes

2 cups tomato juice

2 cups tomato puree

1 -8 ounce can kidney beans, drained (I used two cans)

1½ teaspoon salt

 

Heat the oil in a large saucepan over medium heat.  Add onions, leeks, and garlic. Sautee until tender about 3-4 minutes.  Stir in the chile powder, cumin, black pepper, chile paste and cocoa powder. Continue cooking and stirring for two more minutes.

 

Add the ground meat and cook for 5 additional minutes, stirring frequently.

 

Add the orange juice, crushed tomatoes, tomato juice, tomato puree and beans. Stir together and simmer for 35 minutes.

 

Season with salt and serve.

Serves 10

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