St. Johns February 2019 Newsletter P1_STM78257 February Newsletter | Page 7

RECIPE FROM THE CHEF
WINTER 2019
SUPER BOWL CHILI
Ingredients:
• 1 (14.5 ounce) can stewed tomatoes,
chopped
• 1 (6 ounce) can tomato paste
• 1 carrot, sliced
• 1 onion, chopped
• 2 stalks celery, chopped
• 1/4 cup white wine
• 1 pinch crushed red pepper flakes
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped red bell pepper
• 1/3 cup bottled steak sauce
• 5 slices bacon
• 1 1/2 pounds ground beef
• 1 (1.25 ounce) package chili seasoning mix
• 1 teaspoon ground cumin
• 1 (15 ounce) can kidney beans, drained
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped fresh parsley
Directions:
1. In a large pot over medium-low heat,
combine tomatoes, tomato paste,
carrot, onion, celery, wine, pepper
flakes, bell peppers and steak sauce. 3. Stir seasoned beef, cumin and bacon
into tomato mixture. Continue to
simmer until vegetables are tender and
flavors are well blended.
2. While tomato mixture is simmering, in
a large skillet over medium heat, cook
bacon until crisp. Remove to paper
towels. Cook beef in bacon drippings
until brown; drain. Stir chili seasoning
into ground beef. 4. Stir in beans, cilantro and parsley. Heat
through and serve.
Chef
Burgin
7