​During this time of year, I get really homesick for snow, skiing and the big Utah mountains. Since we couldn't make it home for the holiday's this year because of our recent move, I thought I would bring Deer Valley to my home in NYC! And I'm using this rainy day here in NYC as an excuse to eat it all day! As most chili's, they improve over time. So the day after chili is cooked is usually prime time to eat it. 

I was last out in DV this year in September and saw that they actually sell chili kits with all the spices and beans. AND IT'S GLUTEN FREEEEE! I believe they recently changed it to be gluten free, but it wasn't always. You can purchase a kit here or try this other recipe: 

• 2 pounds Turkey breast meat ( I used ground turkey)
• 2 cups of black beans (canned or dry)
• 1 stick of butter
• 2 medium Anaheim chili peppers — seeded and chopped
• 2 medium yellow onions chopped
• 7 celery stalks
• 1 large red pepper
• 1 cup of frozen corn
• 1 can (14.75 oz) creamed corn
• 10 cups chicken broth
• 4 cloves of garlic, chopped
• 2 tablespoons oregano 
• 1/4 cup rice flour or masa harina
• 2 1/2 tablespoons chili powder
• 2 1/2 tablespoons ground cumin
• 2 tablespoons ground coriander
• 1 teaspoon salt
• 1/4 teaspoon sugar
• 1 - 2 tablespoons of salt when done

First prepare the beans if they are dry. Put in a bowl and soak for a couple hours in warm water. When done, boil for 1.5 hours and add a pinch of salt. 

Cut and prep the onions, celery, red pepper and anaheim chili.

In a large saucepan, over high heat, melt HALF the butter. When melted, add the meat and cook until brown. Then remove the meat and set to the side. In large soup pot add the second half of the butter and cook the onions, celery, red pepper and chili with the garlic. Cook and stir until they get soft (about 5 minutes). Add the meat to the pot and add the oregano, flour, chili powder, cumin, coriander, salt and sugar. Then add in the chicken broth. Bring to a boil and add the frozen corn and creamed corn and mix for a minute. Cook until everything starts to boil and then add the cooked beans. Simmer on low for 25 minutes. When done, add 1-2 tablespoons of salt. 

Best served when it's been chilled and reheated. Add sour cream, cheese and tortilla chips! 
​

We have finally entered the winter months that consist of lots of cold, wet and gray days. This recipe I crave on a rainy day when all you want to do is curl up next to a fire. It's a big hit in my home and I'm sure it will be in yours.


Ingredients:

Soup

• 1 tablespoon olive oil
  
• 1 tablespoon unsalted butter
  
• 1 medium yellow onion, diced
  
• Kosher salt
  
• 2 medium garlic cloves, minced 
  
• Pinch of red pepper flakes
  
• 1 28 oz. can whole peeled tomatoes in their juices, preferably San Marzanos
  
• 1 1/2 cups low-sodium chicken broth
  
• 1/3 heavy cream
  
• 1 cup of basil
• Ground pepper 

Grilled Cheese

• GF bread of choice (I am loving breadsrsly sourdough right now, you can order it online here)
  
• Sharp Cheddar cheese. I use one slice of cheese for one piece of bread.

For the soup:
Heat and sauté onions, butter, salt and olive oil for 10 minutes or until soft. Pour can of tomatoes in with the onions and cook for a couple of minutes. Then add the chicken broth. Let it cool for 10 minutes, then put in a blender and blend. Chop the basil into strips and add. Then add the cream.

Top with parmesan crips and basil. 


For the grilled cheese: 
Preheat a skillet on medium heat. Spread butter on both slices of bread and add to the skillet. Cook both sides of bread until they are a little brown. Then add cheese to both sides of bread and cook until melted. 

I also add a caesar salad (recipe to come) on the side if you're cooking this for dinner.