If it’s possible, it just got more “CHILI” here in Vermont. However this time, that’s a good (and by good, we mean DELICIOUS) thing! Woodchuck Cider is excited to be sponsoring the 6th Annual Vermont Chili Festival. Today, March 8th, 2014, Woody will be joining a chili competition between restaurants and caterers from around the state. Beginning at 1:00 PM, downtown Middlebury will close off their busy streets for vendors, a beverage tent, face painting, street performers, live music, and more!
Woodchuck Cider will be competing in the “Kitchen Sink” category, creating a mega burst of flavor with a recipe including Sausage, Turkey, and our core cider, Amber! If you’re in the area, we highly suggest you come on down and visit us for a day of festivities. If not, we thought we’d share not only our “Kitchen Sink” recipe, but also our Woodchuck Tall Can Chili Pepper Sauce!
Woodchuck “Kitchen Sink” Chili
- 2 cups of Woodchuck Amber Cider
- 1 cup of H20
- 2 cans red kidney beans
- 2 cans diced tomatoes
- 2 cans (6 oz.) tomato paste
- 2 tbsp. chili powder
- 2 tbsp. flour
- 1 tsp. salt
- 1 tsp. paprika
- 1 tsp. minced garlic
- 1 full orange pepper – diced
- 1 cup of onion – diced
- 1 lb. of ground turkey
- 1 lb. ground sausage
Fits into a 6-quart capacity slow cooker, or pot.
In 2 saucepans, cook and sauté the ground turkey, and the sausage separately.
While sautéing the meat, add the diced tomatoes, kidney beans, tomato paste, water, and Woodchuck Amber Cider into the slow cooker or stove pot. If you are using a slow cooker, start the setting on high. If you are on the stove top, start the temperature at medium-high.
While the pot starts to heat, dice up the orange pepper and onion. Once prepped, add the orange pepper, onion, and minced garlic to the pot.
Once the turkey and sausage is cooked, add both to the cooking pot.
In a separate bowl, combine the chili powder, flour, salt, paprika, and sift together. Add the combined spices to the cooking pot.
Stir, and reduce the setting on the slow cooker to low, or the temperature on your stove top to low-medium. Occasionally stirring, let the chili sit for at least 1 ½ hours. (However, the longer it sits, the more flavorful the chili will be!) As the flavors build together, add crushed red pepper to taste, depending on how daring those taste buds are.
Woodchuck Tall Can Chili Pepper Sauce
- 20-30 dried chilies
- 1 16oz Woodchuck Amber Tall Can
- 2-3 cloves garlic (smashed)
- 1/4 cup vinegar
- 1 tbsp. salt
- 1 tbsp. paprika
- 1 tbsp. cumin
- 4-8 green onions (roughly chopped)
- 2 tbsp. maple syrup (optional)
Remove the seeds from the dried chilies.
In a saucepan combine; 1 Amber 16 oz. can, chilies, garlic cloves, vinegar, 1/2 the green onions, salt, paprika, and cumin.
Bring the mixture to a boil for 20 minutes. With this step, make sure your kitchen is well ventilated, as the boiling chilies will create quite an aroma!
Remove the boiled mixture from heat, cover, and let sit for about 30 minutes.
Combine the chili mixture, remaining green onions, and maple syrup to a food processor. Your sauce can be as smooth or chunky as you like, so pulse until you reach your desired consistency.
Transfer the sauce to an air tight vessel and store in the fridge overnight. For best results, let sit for several days to a week to really allow those flavors to blend together. Spoon on top of your chili (or favorite dish) and enjoy!