Chili Gastrique Recipes

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THE BEST CHILI



The Best Chili image

There are a thousand ways to make chili, but this is the quintessential, totally classic version. We used ground beef, kidney beans and the perfect blend of spices. You can slather it on hot dogs and burgers or serve it as a dip, but it can surely stand on its own. Chances are, you have everything you need right in your pantry. Top it with your favorite garnishes and serve with plenty of tortilla chips.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16

1/4 cup vegetable oil
1 pound ground beef chuck, preferably coarse grind (see Cook's Note)
1 large yellow onion, diced
1 jalapeno pepper, seeded and diced
4 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 teaspoons tomato paste
1 1/2 cups low-sodium beef broth
One 28-ounce can whole peeled tomatoes, crushed
Two 15.5-ounce cans kidney beans, undrained
Sour cream, shredded Cheddar and sliced scallions, for serving
Tortilla chips, for serving

Steps:

  • Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
  • Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
  • Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
  • Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
  • Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
  • Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
  • Top with sour cream, Cheddar and scallions. Serve with tortilla chips.

GOCHUJANG SAUCE



Gochujang Sauce image

I use this sauce in many of the Asian dishes I make. It's fantastic on wings instead of traditional buffalo wing sauce.

Provided by Katie Paulson

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 4

Number Of Ingredients 9

2 tablespoons gochujang (Korean chile paste)
2 tablespoons diagonally sliced green onions
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 cloves garlic, minced
2 teaspoons toasted sesame seeds
2 teaspoons white sugar
2 teaspoons grated ginger
1 teaspoon sesame oil

Steps:

  • Whisk gochujang, green onions, soy sauce, rice vinegar, garlic, sesame seeds, sugar, ginger, and sesame oil together in a bowl until smooth.

Nutrition Facts : Calories 38.5 calories, Carbohydrate 4.3 g, Fat 1.9 g, Fiber 0.3 g, Protein 0.7 g, SaturatedFat 0.2 g, Sodium 543.8 mg, Sugar 2.3 g

CHILI GASTRIQUE MARINADE FOR PORK



Chili Gastrique Marinade for Pork image

Make and share this Chili Gastrique Marinade for Pork recipe from Food.com.

Provided by Chef mariajane

Categories     < 15 Mins

Time 15m

Yield 3 cups

Number Of Ingredients 8

2 dried pasilla peppers
3 dried chipotle chiles
1 1/2 cups sugar
1 tablespoon water
2 garlic cloves, minced
1/4 cup fresh orange juice, plus
1 tablespoon fresh orange juice
2 tablespoons champagne vinegar

Steps:

  • Preheat oven to 400°F Bake chilies until fragrant and softened, about 5 minutes. Let cool for 2 minutes. Stem, seed and break into small pieces.
  • Combine sugar and water in small saucepan, and set over high heat. Cook, without stirring, until mixture begins to turn gold around the edges of pan. Continue cooking, swirling pan, until mixture is light gold. (Do not let caramel darken, or it weill result in a bitter marinade.) Immediately add garlic and cook, stirring, for 30 seconds.
  • Remove from heat, and stir in chilies. Stir in orange juice and vinegar; set over medium heat, and cook, stirring constantly, until syrupy, about 2 minutes. Use marinade immediately.
  • If desired, turn marinade into finishing sauce: after removing meat, pour marinade into a nonreactive saucepan, and boil for 3 minutes. Brush on cooked meat just before serving.

Nutrition Facts : Calories 419.2, Fat 0.8, Sodium 5.3, Carbohydrate 106, Fiber 1.5, Sugar 102.3, Protein 0.9

CHILI GASTRIQUE



Chili Gastrique image

Unexpected but effective, caramelized sugar softens the smoky heat of toasted chiles and the tang of orange juice and vinegar. The resulting marinade infuses lean pork with an intriguing spicy sweetness.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Yield Makes enough for 4 pork chops

Number Of Ingredients 7

2 dried pasilla chiles
3 dried chipotle chiles
1/4 cup sugar
1 tablespoon water
2 garlic cloves, minced
1/4 cup plus 1 tablespoon fresh orange juice
2 tablespoons Champagne vinegar

Steps:

  • Preheat oven to 300 degrees. Bake chiles until fragrant and softened, about 5 minutes. Let cool for 2 minutes. Stem, seed, and break into small pieces.
  • Combine sugar and water in a small saucepan, and set over high heat. Cook, without stirring, until mixture begins to turn gold around edges of pan. Continue cooking, swirling pan, until mixture is light gold. (Do not let caramel darken, or it will result in a bitter marinade.) Immediately add garlic and cook, stirring, for 30 seconds.
  • Remove from heat, and stir in chiles. Stir in orange juice and vinegar, set over medium heat, and cook, stirring constantly, until syrupy, about 2 minutes. Use marinade immediately.
  • If desired, turn marinade into a finishing sauce: After removing meat, pour marinade into a nonreactive saucepan, and boil for 3 minutes. Brush on cooked meat just before serving.

POMEGRANATE GASTRIQUE



Pomegranate Gastrique image

Provided by Martha Stewart

Yield Makes 1/2 cup

Number Of Ingredients 3

2 1/2 cups zinfandel vinegar
1/2 cup packed dark-brown sugar
3 tablespoons pomegranate molasses

Steps:

  • In a small, nonreactive saucepan, combine vinegar and brown sugar over medium heat, stirring occasionally, until reduced by three-quarters. Whisk in molasses. If desired, thin with a little water. Let cool.

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