National Chili Month!

IMG_7337It’s National Chili Month this October, and for those of you who have noticed, there has been quite a few chili features on here. Recently I partnered with Cluck ‘n Moo, which is the first and only half-chicken (50%), half-beef (50%) ground meat, made from antibiotic, hormone free, humanely raised chickens and grass-fed cows. It offers the same beef taste we all love in our chili, but without the large amounts of artery-clogging fat.

Recently I made Chili in my small crockpot and it came out fantastic. I simply diced up some onions and garlic, salt and peppered the meat, let it cook just enough for safe slow cooking, and then threw all the ingredients and let it cook in the crockpot for seven hours. Because I made it for myself, the small crockpot was the best option with less clean up.

download (11)Cluck n’ Moo’s blend offers 52% less fat, 34% less calories, and 57% less saturated fat than a regular all ground beef.  What does this mean for you chili lovers? It means you get to top your chili with a little more cheese and pair it with a glass of wine! Cava, Lambrusco, and Riesling all go very well with chili, and cut right through the spice to give you all those slow cooked, and outstanding flavors.

 

Sara’s Chili                                                        Serves 2

1 Box of Cluck ‘n Moo IMG_7338

1 Yellow Onion

3 Garlic Cloves Minced (more if desired)

TT Salt and Pepper

1 Red Bell Pepper Chopped Fine

1 Tomato Diced

1 Can Red Kidney Beans

2 Cups Tomato Sauce

Directions:

  1. Take the meat out of the package and cook on stove with a tsp. of olive oil. Make sure you Salt and Pepper the meat and cook it just enough to brown, but do not overcook because it is going into the crockpot.
  2. In a sauce pan combine tomatoes, salt, pepper, some olive oil, garlic, and onions. You can use canned tomato sauce too, however I recommend you season it to make it less “commercial sauce” like.
  3. Let the sauce cook on low, adding in some red wine if you have any open, cayenne pepper (to taste), and any other ingredients you enjoy spicing up the chili (jalapenos, hot peppers, hot sauce).
  4. Take the meat off the stove, place into crockpot (make sure not to get too much oil and meat drippings into crockpot) and then place all other ingredients, into pot as well.
  5. Pour the sauce over the chili, stir, and let cook in the crockpot for 6-7 hours. Longer if desired, but leave it on low.
  6. Pair with your favorite sparkling, sweet red, or white and enjoy!
Sara Lehman

About Sara Lehman

Sommelier, Private Chef, & Food and Wine Pairing Expert in NYC! Sara is a Wine Writer, Wine Ambassador, and Wine Consultant specializing in pairings, parties, entertaining and education.

One Response to "National Chili Month!"

  1. Pingback: National Chili Mont: Somm in the City | Cluck 'n Moo

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