Need some chillin'?

This is probably one of my favorite chili recipes and mostly because I prefer black beans over typical kidney beans.  This does make for a good make-ahead recipe, but I have never tried to freeze it.

From Colorado Classique

Kielbasa Black Bean Chili

2 T olive oil
1.5 lbs turkey or beef kielbasa cut 1/2 inch pieces
2 C onions chopped
1 red bell pepper chopped
1 green bell pepper chopped
4 cloves garlic chopped
4 15oz cans black beans, drained and rinsed
1 32oz box chicken broth
1 28oz can diced tomatoes (go for the good kind!)
3-4 T chili powder, depending on spice
2 T sugar
2.5 T red wine vinegar
3 bay leave
1.5 T dried oregano
2.5 t ground cumin
1.5 T salt or more for taste
sour cream or green onions for toppings

1. Heat oil and add kielbasa in heavy large pot over medium-high heat.  Saute for 12 minutes or until beginning to brown.
2. Remove meat, drain oil until all but 2 T remain.  Add onions, peppers and garlic.
3. Saute 10 minutes until very well cooked.
4. Add beans, broth, tomatoes (with juice) and all spices and vinegar.
5. Bring to a boil and simmer 30 minutes.
6. Return the meat to the pot and simmer for 30 more minutes.

This makes 12 servings so I usually half it.  I have used leftover smoked pork butt instead of kielbasa and it gives it a great smokey flavor.

Enjoy!

Soup with little time

Who doesn't love soup?  This one is very quick, but I put an additional spin on it to make it more hearty.

From Foodnetwork.com Tyler Florence

Roasted Tomato Soup
2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
6 cloves garlic, peeled
2 small yellow onions, sliced
Vine cherry tomatoes for garnish, optional
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 quart chicken stock
2 bay leaves
4 tablespoons butter
1/2 cup chopped fresh basil leaves, optional
3/4 cup heavy cream, optional

1. Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.

2. Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot.  Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.

3. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.
My version: add tiny potatoes when roasting the tomatoes.  They give the soup a more fulfilling feeling.  Also, add any kind of pre-cooked meat to the pot for the last 10 minutes.  Those pre-cooked sausage flavors work well.