Try this winter comfort food: Chili Pie

It’s COLD. Get cozy, get comfy and eat food that’s gonna make you feel warm! Today on Indy Style, Valerie Vanderpool, Capital City Kitchen, makes us CHILI PIE, while serving it over spaghetti squash!

Zest! Chili

(makes 6 quarts)

(12 servings)

5# ground chuck

3# sausage

1# apple wood smoked bacon

3 medium onions, diced

3 TBS. minced garlic

2 c. red wine

1 #10 can plum tomatoes, squished

4 cans vegetable juice

1 can beef broth

4 c. black beans

3 c. cannellini beans

¼ c. chili powder

3 TBS. cumin

2 tsp. Ancho chili powder

2 tsp. Chipotle powder

1 TBS. Mexican oregano, rubbed

Salt & fresh black pepper to taste

In medium stock pot, cook beef & sausage until just done with salt & pepper. Pour into china cap to drain, DO NOT RINSE POT. Cook bacon in same pot until JUST crispy. Remove with a slotted spoon to a paper towel to drain.

Add onions to bacon grease & sauté until translucent. Add garlic & cook for about 3 minutes. Add red wine & reduce by half. Add remaining ingredients & bring to a boil. Reduce heat & let simmer for about 30 minutes. Adjust seasonings.

To learn more, visit www.capcitykitchen.com.