Jackson Street Five-Alarm Chili
Yield: 8 servings
Ingredients:
| Measure: | |
|---|---|
| Safflower oil, divided | ½ cup |
| Yellow onion, diced to ½” pieces | 1 each |
| Carrot, peeled, diced to ½” pieces | 1 each |
| Red bell pepper, diced to ½” pieces | 1 each |
| Cumin | 2 Tbsp. |
| Chili powder | 2 Tbsp. |
| Pasilla chile, fresh | 1 each |
| Habanero peppers | 2 each |
| Garlic | 6 cloves |
| Field Roast Spicy Mexican Chipotle Sausage Crumble | ¾ lb. |
| Balsamic vinegar | 2 Tbsp. |
| Yam, peeled, diced to ½” pieces | 1 each |
| Sea salt | 2 Tbsp. |
| Black beans, drained, rinsed | 15 oz. |
| Pinto beans, drained, rinsed | 15 oz. |
| Crushed tomatoes | 15 oz. |
| Diced tomatoes | 15 oz. |
| Vegetable stock | 3 cups |
| Corn kernels | 1 cup |
Method:
- Preheat oven to 450°F.
- In a stock pot over medium heat, add 2 Tbsp. oil, onion, carrot, bell pepper, cumin and chili powder; cook until vegetables begin to soften.
- Toss pasilla and habanero peppers with 2 Tbsp. oil and garlic; roast in oven for 15-20 minutes or until garlic is fully roasted. Remove from oven; rough chop before adding to pot.
- Add the Spicy Mexican Chipotle Sausage Crumble and balsamic vinegar to pot; reduce to low-medium heat, stirring occasionally to prevent sticking.
- Toss yams in 4 Tbsp. oil and salt; place on sheet pan and roast in oven for 30 minutes or until soft.
- Add beans, tomatoes and stock to the pot; raise heat to medium. Allow chili to simmer 20 minutes, stirring occasionally.
- Add roasted yams and corn; adjust salt to taste before serving.
