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Add sausage slices to pan and sauté until golden, about 4 to 5 minutes.
Remove and reserve with chicken.
Add wine to pan and with a wooden spoon scrape up all the brown bits
that are left behind. Pour onto the reserved chicken and sausage.
While chicken is browning, preheat Waring Pro
®
Roaster Oven to 400°F.
Add remaining teaspoon of olive oil to the roasting pan. Stir in onions
and red pepper and replace cover. Cook vegetables for 15 minutes until
soft. Stir in garlic, cherry peppers, browned chicken and sausage with
cooking liquid and chicken stock.
Reduce heat to 350°F and place cover on pan and let simmer for about
45 to 50 minutes. Taste for seasoning. Serve immediately.
Nutritional information per serving (6 oz.):
Calories 543 (50% from fat) • carb. 30g • pro. 57g • fat 41g
• sat. fat 10g • chol. 176mg • sod. 900mg • calc. 120 mg • fiber 6g
Chili
Makes about twenty-four 1-cup servings
2 tablespoons vegetable oil
1 large onion, chopped (about 2 cups)
3 jalapeño peppers, seeded and chopped
3 peppers (combination of red and yellow), chopped
6 garlic cloves, finely chopped
5 pounds ground sirloin
½ cup ground red chili powder
1 tablespoon paprika
3 teaspoons kosher salt, divided
2 teaspoons oregano
½ teaspoon cayenne pepper
3 cans (28 ounces each) plum tomatoes
1 can tomato paste
Preheat Waring Pro
®
Roaster Oven to 450°F.
Place oil in roasting pan. Add chopped onions, jalapeños, and peppers
to the pan and stir. Place lid on roaster and let vegetables sweat for
about 15 minutes until soft. Stir in chopped garlic and cook for about
2 minutes. Stir in ground sirloin with chili powder, paprika, 2 teaspoons
salt, oregano, and cayenne. Be sure to break meat apart well with a
wooden spoon. Close lid and turn
temperature down to 400°F. Cook until all meat has cooked through,
about another 10 to 15 minutes.