Wine & Dine

Episode #35 - Fall Chili

Chicken & White Bean Chili
Goulash Chili
Wine Cheese Puffs

Chicken & White Bean Chili

(8 – 10 servings)

2 T. Olive Oil
1 small Rotisserie Chicken – deboned & shredded
1 cup celery – diced
1 onion – chopped
2 cloves garlic – minced
1½ t. ground cumin
1 t. dried oregano
½ t. ground cinnamon
½ t. ground cayenne pepper
1 t. sea salt
1 t. pepper
1 jar (16 oz.) mild salsa verde
2 cans (15 to 19 oz. each) white cannellini beans – drained & rinsed
1 box (28 oz.) chicken broth
2 T. fresh cilantro – chopped

In a 6 qt. Dutch oven, heat olive oil. Sauté the onions, celery and garlic until tender. Add all spices to the vegetables and cook for 1 minute. Add rest of ingredients and simmer on medium heat for 15 minutes. Serve with Wine Cheese Puffs. See recipe below.

Goulash Chili

(10-12 servings)

2 lbs. Italian sausage
1 medium onion – chopped
1 cup celery – dices
1 can (46 oz.) tomato juice
1 can (28 oz.) diced tomatoes – not drained
3 T. brown sugar
2 T. chili powder
1 t. sea salt
1 t. prepared mustard
1 t. pepper
2 cans (15 oz.) kidney beans – rinsed and drained
½ cup uncooked elbow macaroni

In a Dutch oven or large kettle, cook sausage, celery and onion over medium heat until meat is no longer pink; drain. Stir in the tomato juice, tomatoes, brown sugar, chili powder, salt, mustard and pepper. Bring to boil. Reduce heat; simmer, uncovered for 1 hour, stirring occasionally.

Add the beans and macaroni; simmer 15-20 minutes longer or until macaroni is tender. Serve with Wine Cheese Puffs. See recipe below.

Wine Cheese Puffs

(Yields 3 – 4 dozen)

¾ cup water
¼ cup Riesling or Pinot Grigio – White wine
2 T. butter
½ t. salt
1 t. cayenne pepper
1 ¼ cup all – purpose flour
4 eggs
½ t. baking powder
1 ¼ cup shredded Gruyere or Swiss cheese
1 T. Dijon mustard
¼ cup Parmesan cheese

In a large sauce pan, bring water, wine, butter, salt & cayenne to a boil. Add flour and baking powder all at once – stir until smooth. Remove from heat and cool for 10 minutes. Add eggs, one at a time, beating well after each addition. Stir until smooth. Stir in cheese and mustard. Drop by spoonful on greased baking sheet. Sprinkle with parmesan cheese. Bake at pre heated 425 degree oven for 15-20 minutes or until golden brown. Serve warm or cold.