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Tuesday, July 9, 2019

Not Just Another Chili Recipe

Janet Groene's
Killington Lodge Gourmet Chili 

    Entire cookbooks contain nothing but chili recipes, so I thought the last thing I needed was one more. Yet this one sang out to me for its bold complexity. The last thing I need in the RV galley is a recipe that requires every spice on the shelf. Despite all that I am foursquare for this outstanding recipe from Killington Mountain Lodge in Vermont.
     To be honest, I tweak it a bit depending on the availability of ground turkey and turkey sausage. Basically I go for three pounds of ground meat, preferably ground turkey and some bulk turkey sausage. I also reduce the cayenne to 1/4 teaspoon or none at all. They call it Gourmet Chili. I’ll drink to that.

2 onions, chopped
4 cloves garlic, minced
2 1/2 pounds lean ground turkey
4 ounces Italian turkey sausage
4 tablespoons chili powder
2 teaspoons each ground cumin and paprika
1/2 teaspoon each cayenne pepper and turmeric
1/4 teaspoon each ground coriander and ground cardamom
2 tablespoons each balsamic vinegar and unsweetened cocoa powder
16-ounce can organic tomato sauce
1-2 cans pinto beans
1-2 cans kidney beans
1 tablespoon dark molasses
3 cups organic beef broth
12 ounces beer (the alcohol evaporates during cooking)

Sauté onions and garlic in a little olive oil. Add the meat and sauté until it is no longer pink. Add the remaining ingredients and bring to a boil. Simmer 2 hours.

See Janet Groene's RV-ready recipes and tips each week at


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