Colombian Cottage Chili
This recipe was submitted by Brenda Watts of Gaffney, SC, a finalist in the Carolina Eats March Hoops Recipe Sweepstakes presented by Ingles.
Colombian Chili Base
2 tablespoons extra-virgin oil, divided
1 lb ground chicken
1 lb ground pork sausage
1 1/2 tablespoons unsalted butter
1 medium sweet onion, chopped
1 large red bell pepper, seeded, chopped and divided
3 medium jalapeno peppers, seeded and finely chopped
3 garlic cloves, minced
1 can black beans (15-ounce), rinsed and drained
1 can chili beans (15-ounce), undrained
1 can (14-1/2-ounce) diced fire roasted tomatoes, undrained
1 can (14-1/2-ounce) diced tomatoes, drained
2 tablespoons chili powder
1/2 tablespoon cumin seeds
1 teaspoon ground oregano
1 teaspoon ground coriander
1 teaspoon ground white pepper
3 to 4 tablespoon tomato paste
2 1/2 to 3 cups chicken broth or stock
Cottage Potato Cover
2 1/2 pounds roasted cooked skinned cubed sweet potatoes, (6 cups)
4 tablespoons unsalted butter, softened
1 cup whole sour cream, divided
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground nutmeg
1/2 cup sour cream
1 red bell pepper, chopped
1/2 cup pepper jack cheese
2 teaspoons red pepper flakes
- Heat 1 1/2 tablespoons olive oil over medium-high heat in a 3-quart Dutch oven or stock pot.
- Add ground chicken and ground pork sausage and cook 3 to 4 minutes, or until cooked through and no longer pink, stirring occasionally and keeping meat crumbled while cooking.
- Drain any excess grease from pot. Return cooked crumbled meat to pot.
- Add 1/2 tablespoon olive oil, 1 1/2 tablespoons butter, sweet onion, 1 cup red bell pepper, and jalapeno pepper to meat and over medium-high heat, cook an additional 1 1/2 minutes longer, or until vegetables are tender, stirring occasionally.
- Add garlic and cook an additional minute longer, stirring occasionally.
- Stir in black beans, chili beans, diced fire roasted undrained tomatoes and drain diced tomatoes until just blended.
- Stir in chili powder, cumin seeds, oregano, coriander, white pepper and 3 to 4 tablespoons tomato paste until blended together well with chili mixture.
- Stir in to add 2 to 3 cups chicken broth or stock until blended together with chili mixture.
- Bring chili mixture to a boil, reduce heat to lowest setting and let chili simmer an additional 15 to 25 minutes, or until chili has cooked through and is ready to serve, stirring occasionally.
- While Colombian Chili base is simmering, prepare Cottage Cover topping.
- In a large bowl, mash or beat roasted cooked warm sweet potatoes, 4 tablespoons softened butter, 1/2 cup sour cream, cinnamon, salt and nutmeg until potato mixture is smooth and creamy.
- Keep covered and warm.
- Prepare and assemble Colombian Cottage Chili.
- Layer as follows. Ladle chili base into 6 individual serving bowls, about 2/3 full each.
- Spoon about 1/2 cup mashed sweet potato Cottage mixture to cover over tops of chili base.
- Add 1 to 2 tablespoons of the remaining 1/2 cup sour cream, on top middle of each.
- Garnish over tops of each with a sprinkle of 1 to 2 tablespoons shredded pepper jack cheese, 1 to 2 tablespoons sprinkle of remaining chopped red bell pepper each and about 1/8 to 1/4 teaspoon sprinkle of red pepper flakes of each to complete assemble.
- Serve and enjoy.
View more main dish recipes from the Carolina Eats Cookbook.