Jalapeno Chili with Cheese Toast
Ingredients
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3 Tbsp. Olive Oil
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1 Yellow Onion, diced
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1 Orange Bell Pepper, diced
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1 Jalapeno, seeded and diced
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3 Tbsp. Chili Powder
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1 Tbsp. Cumin
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2 tsp. Thyme
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2 tsp. Oregano
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¾ lb. Ground Beef
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¾ lb. Italian Sausage
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2 tsp. Worcestershire Sauce
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2 Tbsp. Tomato Paste
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2 Cans San Marzano Whole Tomatoes (36 oz.), coarsely chopped
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¼ C. Fresh Parsley, plus more for toast garnish
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Kosher Salt
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Black Pepper
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Sour Cream, for soup garnish
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Green Onion, chopped, for soup garnish
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8 Slices Canyon Bakehouse 7 Grain Bread
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1 C. Cheddar/Jack Cheese Blend
Directions
Directions:
- Heat olive oil in a 5 qt. stockpot.
- Sauté diced onion, bell pepper, and jalapeno until softened.
- Add herbs and spices and cook for 2 minutes.
- Add ground beef and sausage to the pot. Season meat with salt, pepper, and Worcestershire sauce, breaking it up as it browns.
- Add tomato paste, canned tomatoes, and juice. Bring it to a simmer.
- Prepare a baking sheet with foil or parchment and arrange the bread slices on top.
- Sprinkle each slice of bread with cheese and parsley.
- Place the cheese bread in the oven and broil for 3-5 minutes, until tops are melted and bubbly.
- Season chili with salt and pepper to taste.
- Add parsley just before serving.
- Ladle chili into serving bowls. Garnish with sour cream and chopped green onions as desired.