Al Rokers Spicy Beef Chili Recipe 355 Food

AL ROKER'S SPICY BEEF CHILI

Steps:

• In a large enameled cast-iron casserole or soup pot, heat the oil. Season the chuck with salt and pepper.
• Add half of the chuck and cook over moderately high heat until browned, about 5 minutes. Using a slotted spoon, transfer the meat to a plate. Repeat with the remaining chuck.
• Add the sausage and cook until browned, breaking it up with a spoon, about 4 minutes. Add the sausage to the diced chuck.
• Add the chopped onion to the casserole and cook over moderate heat until tender, about 4 minutes.
• Add the garlic and cook for 2 minutes.
• Stir in the chili powder, paprika, cumin and the chuck, sausage and any accumulated juices. Cook, stirring until fragrant, about 1 minute.
• Add the tomatoes and their juices and the water. Cover and simmer over moderately low heat for 1 hour.
• Stir in the beans and simmer uncovered until thickened, about 15 minutes. Season with salt if desired.
• Serve the chili in deep bowls, passing the cheese, scallions, sour cream and cilantro on the side.

SPICY BEEF CHILI

Steps:

• In a medium, hot soup pot brown the chuck with the thyme, sage and garlic. When browned remove and drain beef. Set aside. In the same pot heat the oil and add the onion, garlic, shallot, red bell pepper and jalapeno. Saute until vegetables begin to brown, about 7 to 10 minutes. Add chili powder, cayenne pepper, chipotle pepper, salt and cook, stirring, until spices begin to stick to the pan. Add Gallo burgundy and cook until liquid is reduced by 1 half. Add tomatoes and bring to a boil. Stir in beans and reserved beef and simmer, partially covered, over medium low heat for 1 hour. Serve with corn chips. Chili may be made, up to 2 days in advance and kept covered and refrigerated. Reheat to serve.

AL ROKER'S SPICY BEEF CHILI RECIPE - (3.5/5)

Steps:

• 1. Heat oil in heavy bottomed pot. Season the beef with salt and pepper (or Tony's). Add half the meat to the oil and cook until brown, about 5 minutes. Using a slotted spoon, transfer meat to a plate. Repeat with the remaining meat. Add the sausage and cook until browned, breaking it up with a spoon, about 4 minutes. Add the sausage to the beef 2. Add the chopped onion to the hot oil and cook over moderate heat until tender, about 4 minutes. Add the garlic and cook for 2 minutes. Stir in the chili powder, paprika, cumin and the beef, sausage and any accumulated juices. Cook, stirring until fragrant, about 1 minute. Add the tomatoes and their juices and the water. Cover and simmer over moderately low heat for 1 hour. 3. Stir in the beans and simmer uncovered until thickened, about 15 minutes. Serve the chili in deep bowls, passing the cheese, scallions, sour cream and cilantro on the side.

AL ROKER'S SPICY CHICKEN WINGS

Steps:

• Mix first 5 ingredients in a large bowl.
• Add chicken and turn to coat.
• Cover and refrigerate, turning occasionally for at least 2 hours or up to 12.
• Heat oven to 375° and line baking sheet with heavy duty foil.
• Add chicken in a single layer.
• Bake, turning chicken once for 1 1/4 hours or until chicken turns crispy.
• Note: After baking these can be cooled and refrigerated, covered for up to 24 hours. Reheat in covered baking dish in a 400° oven for 15 minutes.

PLATINUM BLONDIES

Steps:

• Preheat oven to 325°F.
• Grease an 8" square baking pan.
• Beat sugar and egg until fluffy, about 3 minutes with mixer.
• Add vanilla and butter, and beat to mix well.
• In a small bowl, stir flour, baking soda, and salt.
• Add flour mixture to the butter mixture, beat just until incorporated.
• Don't overmix.
• Stir in the pecans and white chocolate with a spoon.
• Note: I buy a good quality white chocolate bar, and beat it in the package with a heavy spoon or meat tenderizer to break it up into chunks before opening the package, and pouring into the mixture.
• Spoon the batter into the pan and smooth the top.
• Bake for 25- 30 minutes, until the top is dry and golden, and a knife inserted in the center comes out with just a few crumbs, not perfectly dry yet.
• Remove from the oven and cool.
• Cut into 2" squares.