Red Eye Chili Recipes

TEXAS RED CHILI

Steps:

• Toast dried chiles in a dry skillet over medium-high heat until fragrant and blistered, 2 to 3 minutes per side. Remove stem and seeds; discard. Transfer chiles to a large measuring cup or bowl, and cover with hot water. Keep chiles submerged with a small bowl, and let soak for 30 minutes. Remove from water, and puree in a blender with 1/2 cup soaking liquid.
• Heat a large heavy pot over high heat. Add 2 tablespoons oil. Season beef with 2 1/2 teaspoons salt and 1/2 teaspoon pepper. Brown beef in batches, adding more oil as needed, about 10 minutes. Transfer to a plate.
• Add remaining tablespoon oil, the onions, garlic, and minced chiles to pot, and cook over medium-high heat until onions are translucent, about 5 minutes. (If the pan gets too dark, add a little water, and scrape up browned bits with a wooden spoon to deglaze.) Add cumin and oregano, and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.
• Stir in browned beef and chile puree. Add tomato puree, water, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, and simmer gently, partially covered, until meat is very tender and juices are thick, 2 1/2 to 3 hours. (Check pot once an hour for excessive evaporation; if chili seems dry, add a little water.) Season chili with salt, and stir in vinegar. Serve immediately (or refrigerate for up to 3 days, or freeze for up to 3 months; reheat in a pot over medium heat, stirring occasionally).

RED-EYE CHILI

Steps:

• Position a rack in the center of the oven and preheat oven to 300°.
• In a large Dutch oven, heat 1 tablespoon oil over med-high heat.
• Season the beef with the salt and pepper.
• In batches without crowding, add the beef and cook, turning occasionally and add more oil as needed, until browned, about 8 minutes.
• Using a slotted spoon, transfer the beef to a plate.
• Pour out all but 2 tablespoons of fat from the pot and return the pot to medium heat.
• Add onion, bell pepper, and jalapeno and cook, stirring often, until tender, about 6 minutes.
• Stir in the garlic and cook until fragrant, about 1 minute.
• Stir in the ground ancho chile powder, oregano, and cumin and stir for 15 seconds.
• Stir in the coffee and tomatoes.
• Bring to a boil over high heat, scraping up the browned bits in the pan.
• Return the beef and any collected juices to the pot.
• Cover the pot and place in the oven.
• Bake until the meat is very tender, about 2 1/4 hours.
• Remove from the oven and let stand for 5 minutes.
• Skim off and discard the fat that rises to the surface.
• Return the pot to medium heat.
• Whisk in the cornmeal and chocolate.
• Cook until the sauce boils and thickens, about 2 minutes.
• Season with salt and pepper; serve hot.

BONELESS RIB EYE AND RED BEAN CHILI WITH JALAPENO CORNBREAD CRUMBLES

Steps:

• For the jalapeno cornbread crumbles: Preheat the oven to 375 degrees F and grease a 12- by-10-inch pan with butter. Set aside.
• Combine the cornmeal, flour, both sugars, baking powder, baking soda and salt in a bowl, then whisk and set aside. In another bowl, combine the eggs, buttermilk, honey and melted butter. Make a well in the center of the dry ingredients and add the wet ingredients; mix until combined. Fold in the jalapenos. Pour into the greased pan, then smooth with a spatula and bake, 10 minutes. Rotate the pan and continue to bake until risen and golden brown, 10 to 20 minutes more. Set aside to cool.
• For the rib eye and red bean chili: Meanwhile, cut the rib eye into medium dice and add to a large bowl. Sprinkle with salt, pepper and 2 teaspoons garlic salt.
• Heat 3 ounces olive oil in the bottom of a large, heavy-bottomed pot over medium-high heat until hot. Add the seasoned meat, in batches if needed, and brown on all sides, about 3 minutes. Remove the meat from the pot, then set aside in a bowl and add the remaining 2 ounces oil to the pot; heat until hot. Add the garlic and onions and stir until the garlic is fragrant, about 30 seconds. Stir in the tomato paste until combined, then pour in the beans and crushed tomatoes, stirring to combine. Stir in the beef broth, oregano, cumin, chili powder, butter, 1 tablespoon kosher salt and the remaining 2 teaspoons garlic salt. Bring to a low simmer and cook to concentrate flavors, 8 to 10 minutes. Stir in the browned meat, then cover. Allow to simmer for 25 minutes.
• Meanwhile, crumble the cornbread into bite-sized pieces.
• Ladle individual servings of chili into bowls. Top with the Cheddar and crumbled cornbread, then drizzle with the sour cream. Garnish with the scallions and serve.

RED EYE CHILI

Steps:

• Preheat the oven to 400 degrees F.
• Heat 1 tablespoon of the oil in large Dutch oven or chili pot over medium-high heat, add the coppa and cook until crisp, 2 to 3 minutes. Remove the coppa with a slotted spoon and reserve for later use. Add the remaining tablespoon oil, a turn of the pot. Pat the ground meat with paper towels to dry. When the oil smokes, add the beef and sprinkle with salt and lots of pepper. Brown to caramelize the sugars in the meat. Then add the coriander, chili powder, cumin, allspice and cinnamon. Stir a minute, then add the garlic and onions, and cook 5 minutes. Add the tomato paste and stir a minute more. Add the beef stock, coffee, wine, ham and beans, if using. Reduce the heat to a simmer. Cook to thicken and combine flavors, 20 to 30 minutes, stirring occasionally. Cool and store for make-ahead meal.
• While the chili cooks, make the tortilla strips. Cut the tortillas in half and then into thin strips, 1/8- to 1/4-inch thick. Spray lightly with the nonstick cooking spray, then season with salt, and sprinkle with some coriander and cumin. Arrange on baking sheets in a single layer and bake until crisp. Store wrapped in a foil pouch.
• To serve, reheat over medium heat and top the hot chili with a few tortilla strips, cheese, onions and hot peppers.