Bens Bone Chili With Blackened Peppers Food

BEEF AND BEAN CHILI

Steps:

• Heat 2 tablespoons vegetable oil in a large pot or Dutch oven over high heat. Season the beef with salt and pepper. Add half the beef to the pot in a single layer and cook, turning, until browned, about 4 minutes. Remove with a slotted spoon to a bowl. Add 1 more tablespoon vegetable oil to the pot and brown the remaining beef; remove to the bowl.
• Reduce the heat to medium and add the remaining 2 tablespoons vegetable oil. Add the onion and cook, stirring occasionally, until softened and browned, about 5 minutes. Add the garlic and jalapeno and cook, stirring occasionally, until softened, about 2 minutes.
• Add the chili powder, cumin, 1/2 teaspoon salt and the tomato paste; cook, stirring, until deep red, about 2 minutes.
• Add the beef and any juices from the bowl, the tomatoes, beef broth and 2 cups water. Bring to a boil, then reduce the heat so the liquid simmers. Cook, stirring and scraping the bottom of the pot occasionally, until the meat is fork-tender, about 1 1/2 hours.
• Add the beans with their liquid and simmer until the chili is thickened, 20 to 30 minutes. Season with salt, pepper and more chili powder. Top as desired.

HAM AND BEAN CHILI

Steps:

• In a large saucepan, cook the ham, onion, green pepper and garlic in oil until tender. Stir in tomatoes, beans, picante sauce, tomato sauce and water if desired. Bring to a boil. Stir in the olives, bouillon, thyme, salt and pepper. Reduce heat, simmer, uncovered, for 15-20 minutes. Garnish with cheese.

BEST CLASSIC CHILI

Steps:

• Gather the ingredients.
• Heat a large skillet or Dutch oven over medium heat. Add onions plus half of the salt and pepper to the hot oil and stir until onions glisten and start becoming translucent, about 2 minutes.
• Add chili powder to the onion mixture to bloom the spice. Stir for 1 minute until it is incorporated.
• Add the ground beef, stirring and breaking up the beef, until it is no longer pink .
• Add the drained beans, tomatoes, tomato sauce and remaining salt and pepper. Stir to blend. Bring to a simmer.
• Cover, reduce the heat to low, and simmer the chili for 20 minutes.
• Top servings with your choice of toppings, like shredded cheese, sour cream, green onions, and/or cilantro.

BEN'S BONE CHILI WITH BLACKENED PEPPERS

Steps:

• Brown the meats in small batches to get a good brown, avoid overcrowding or you'll end up steaming the meat. Pour the meat out into a colander placed over a bowl so you can gauge how much rendered fat you want to add back into the chili depending on how fatty the cuts of meat you're working with are. We don't want a greasy chili but last time I made this I ended up returning all of the fat back into the pot.
• Swirl canola oil in a hot dutch oven until it shimmers and almost smokes.
• Add beef short ribs, brown on all sides and remove.
• Add the ground bison to the canola and short rib drippings, bison is very lean and the fat helps with the browning here.
• Remove browned bison and pour out the accumulated fat for later use.
• Brown the ground beef in small batches, removing rendered fat between batches.
• Add beef soup bones to the pot and brown on all sides.
• At this point, the bones can stay in the pot while you return at least 2 tablespoons of the fat you've collected at this point.
• Turn the heat down and add the diced onion, garlic, shallot, red pepper flakes and salt. Slowly sweat the aromatics with the fat and bones until soft.
• Return all of the meats to the pot and stir it up, set the heat to low, allowing the flavors to meld while we work with the other ingredients.
• Put a copper or stainless steel pan, preferably with low sides which will allow steam to escape, over high heat.
• Add the whole cumin, peppercorns and coriander seeds to the pan and move constantly to toast - remove once you can smell the spices toasting.
• Remove spices from the heat and let cool.
• Slice the peppers lengthwise and remove seeds and stems.
• With the pan very hot, place the peppers cut side down until the edges blacken.
• Turn the peppers skin side down and blacken parts of the outside, remove when the peppers are about half covered in blacked, burned areas.
• Grind the toasted spices and add about 2 tablespoons of the mixture to the chili.
• Add oregano and smoked paprika.
• Dice the blacked peppers and add to the chili.
• Stir the pot up and return to medium heat for 10 minutes to allow the flavors to mingle. We do all of this before adding the tomatoes which tend to take over the chili, so we want to give the meat time to absorb the other flavors.
• Add chopped fresh tomatoes.
• Add can of diced tomatoes and tomato paste. Return to a simmer.
• Add beef stock. The chili should be thick but stir and bubble easily, add more broth if it's too thick.
• Put the lid on the dutch even and put in a 250 degree oven for at least an hour.
• Stir in kidney beans to the pot and return to the oven for another hour at minimum.
• At this point, the chili is ready to enjoy, but the meat on the short ribs may be tough. If you can't wait, just server without the rib meat.
• After another three hours in the oven at 250, the rib meat will be fall off the bone tender and ready to serve.
• Serve with sour cream.

BLACK BEAN CHILI

Steps:

• Heat oil in a large saucepan over medium-high heat. Saute the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 minutes or until the onions are translucent. Season with black pepper, cumin, and chili powder. Stir in the black beans, chicken or vegetable broth, and salt. Bring to a boil.
• Reduce heat to medium low. Remove 1 1/2 cups of the soup to food processor or blender; puree and stir the bean mixture back into the soup. Serve hot by itself or over rice.

SKILLET CHICKEN WITH BLACK BEANS, RICE AND CHILES

Steps:

• Heat the oven to 375 degrees. Season the chicken with salt and pepper on both sides. Heat the oil in a 12-inch ovenproof skillet (the pan size is very important) over medium-high. Brown the chicken on both sides to give it good color, 3 to 5 minutes per side. Transfer to a plate. Add the onion and bell peppers to the pan and sauté until just starting to soften, about 5 minutes. Season with salt and pepper.
• In a small saucepan, bring the chicken stock to a boil. Meanwhile, add the Fresno chiles or jalapeños, cinnamon, garlic and cumin to the skillet and cook for about 2 minutes, then add the black beans and cherry tomatoes. Season generously with salt and pepper. Sprinkle the rice on top in an even layer. (It's important that the black beans are beneath the rice and chicken. The rice will burn otherwise.) Add the stock and return the chicken to the pan, skin-side up.
• Bake, uncovered, for 40 minutes. The chicken should be lovely and golden, the stock should be absorbed and the rice should be tender. Sprinkle with the cilantro. Serve with lime wedges, pickled chiles, sliced fresh chiles, sour cream and avocado (squeeze some lime juice over the avocados in a bowl and sprinkle with salt and pepper).