RED BEEF CHILI
Bobby Flay brings his signature heat to this chili with layers of rich, spicy flavors. The onions and chiles are sauteed in reduced beer and chocolate, and maple syrup is stirred in at the end for sweetness. A dollop of toasted cumin crema on top adds a cool, creamy finish to this red-hot dish.
Provided by Bobby Flay
Categories main-dish
Time 2h30m
Yield 6 servings
Number Of Ingredients 23
Steps:
- Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Sprinkle the beef with salt and pepper and add one-third of the meat to the pan and saute until browned on all sides. Repeat with the oil and meat, draining any excess liquid from the pan between the batches. Return the meat to the pan, sprinkle with the cumin and stir well. Deglaze the pan with the beer and bring to a boil. Cook until the beer is almost completely reduced. Remove the meat from the pan and set aside.
- In the same pan, add the remaining 1 tablespoon oil to the same pan and then add the onions and cook on medium heat until soft. Add the garlic and cook for 2 minutes. Add the habanero, Thai bird, jalapeno and poblano peppers and cook until soft, about 5 minutes. Add the ancho chile pepper, cascabel chile powder, chipotle pepper puree, pasilla chile powder and New Mexican chile powder, and cook an additional 2 minutes. Add the chicken stock and tomatoes, bring to a boil and cook until slightly thickened, 15 to 20 minutes.
- Puree with an immersion blender. Add the beef back to the pan, reduce the heat to medium, cover and simmer until the chili is thick and the beef is tender, about 1 hour 15 minutes. If the chili has too much liquid, continue to cook uncovered to thicken, about 15 minutes. Remove from the heat, add in the chocolate and maple syrup and stir until the chocolate is melted and combined and adjust seasonings. Serve with Toasted Cumin Crema.
- Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper. Place in a squeeze bottle for serving.
RED GOLD CHILI
Red Gold is a brand name of canned tomatoes. If you can't find it, use any brand you favor. I love the texture combo of ground and cubed meat in my chili; it becomes so tender. Cocoa, coffee and cinnamon may sound strange, but it really adds depth of flavor. This makes a huge pot; fee free to halve. It is not hot, just so good...
Provided by Michele Garrett
Categories Chili
Time 2h30m
Number Of Ingredients 23
Steps:
- 1. Brown ground beef, sausage in large skillet. Season with salt, pepper to taste during browning. Remove meat to very large chili pot.
- 2. Brown stew meat or cubed roast, in batches, in drippings in skillet. Season with salt, pepper to taste during browning. Remove meat to pot.
- 3. Saute chopped onion, celery, bell, jalapeno and garlic in drippings in skillet until soft. Season with salt, pepper to taste during saute. Remove veggies to pot.
- 4. To chili pot over medium heat, stir in chili beans, refried beans, crushed tomatoes, tomato sauce, coffee.
- 5. Stir in seasonings of chili powder, brown sugar, cocoa, salt, cumin, garlic powder, red pepper, oregano, and cinnamon.
- 6. Bring chili to a bubble, turn heat to low, cover and simmer at least 2 hours, stirring frequently.
- 7. Serve garnishes of chopped onion, shredded cheese, and Fritoes, along with Mexican Cornbread.
MOOSEWOOD RED, GOLD, BLACK, AND GREEN CHILI
This is from "Moosewood Restaurant Cooks at Home" Cookbook. An incredible vegetarian chili. Very quick to make. I add no salt to this recipe and you would never miss it. It is a personal favorite that even my carnivore friends love. This makes a big pot and freezes extremely well.
Provided by gobruijns
Categories Corn
Time 35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Place the bulghur, hot water, and about a cup of the juice from the canned tomatoes in a small saucepan.
- Cover and bring to a boil on high heat, then lower the heat and simmer gently.
- Heat the olive oil in a large saucepan.
- Saute the onions, garlic, cumin, chili powder, and Tabasco or cayenne.
- When the onions are soft, stir in the bell peppers and saute for 2 to 3 minutes more.
- Chop the tomatoes right in the can and add them to the pan (I used canned diced tomatoes instead).
- Stir the corn and beans, and heat thoroughly on low heat.
- Taste the bulghur. When it is cooked but still chewy, add it to the pan with its liquid.
- Cover and simmer for a few minutes for the flavors to meld.
- Add salt to taste.
- Serve plain or topped with grated cheese and fresh cilantro.
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