Chili Essentials Ice Storm Chili Food

THE BEST CHILI

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.

KENNY ROGERS' FIRE AND ICE CHILI

Steps:

• Drain pineapple, reserving syrup.
• In a Dutch oven, cook pork, half at a time, in hot olive oil till brown.
• Return all the meat to the pot.
• Add the first chopped onion and 1 clove garlic.
• Cook over medium heat till onion is tender, stirring occasionally.
• Add the reserved pineapple syrup, undrained tomatoes, tomato paste, green chili peppers, the green pepper, 1 onion, 2 cloves garlic, chili powder, cumin, jalapeno pepper and salt.
• Bring to boiling.
• Reduce heat.
• Cover and simmer the chili for 1 and 1/2 hours, stirring occasionally.
• Add the pineapple chunks.
• Cover and simmer for 30 minutes more.
• Let diners add their own toppers.
• To increase the spiciness of the chili, Kenny adds 2 more T of the jalapeno pepper.

CHILI ESSENTIALS: ICE STORM CHILI

Steps:

• PREP/PREPARE
• THE SPICE MIX
• Gather your Ingredients (mise en place).
• Place the chilies and cumin seeds in a blender or spice grinder
• Blend into a powder, and then reserve.
• Chef's Note: You should wind up with about 4 tablespoons of chili powder, but we only need about 3 tablespoons, and then you can add more to taste.
• THE CHILI
• Gather your ingredients (mise en place).
• Prepare the roast. I'm corse grinding mine. Here you have several choices... You can cut the beef into large or small cubes... you can slice it into thin strips... or you can corse grind the beef.
• What roast to use? If you are cubing the beef, or cutting it into thin strips, then I would suggest a good marbled chuck roast. If you are corse grinding it, then you have more choices. A chuck roast would be fine; however, I'm going for a bottom-round roast for its additional flavor. You could also use a brisket, or short ribs. If you are having your butcher grind the beef for you, make sure they do a corse grind for chili. Any butcher worth their salt will know what you're talking about.
• Add the oil to a heavy-bottom pot (my preference would be a Dutch oven), and heat over medium heat.
• When the oil begins to shimmer, add about a third of the beef, and cook until browned, about 5 - 7 minutes
• Remove the browned beef, and then repeat for the other beef (about a third at a time), until all the beef is cooked.
• Chef's Note: You may need to add a bit more oil for the other batches.
• Remove all the beef from the pot and reserve, but don't clean out the pot.
• Add the chopped onion, garlic, jalapeños, and combine.
• Add the oregano, and 3 tablespoons of the reserved spice mix.
• Cook until the chilies and onions begin to soften, about 5 to 10 minutes.
• Add the beer, tomatoes, water, and salt to the pot.
• Add the beef back into the pot.
• Slow simmer for about 2 hours, stirring occasionally.
• Chef's Note: If you are adding the beans, put them in the pot in the last hour of cooking.
• Chef's Note: While the chili is simmering, stop every once and awhile, taste and season. I might add a bit more salt, or sometimes I crave a bit more cumin. For more heat, I might add more of the spice mix, or even some cayenne, and black pepper. It's your chili; spice it up the way you want it.
• Chef's Tip: If you appear to be losing too much liquid, add a bit more water (or beer), but just a bit at a time.
• Chef's Note: If you have any leftover beer... You know what to do with it.
• Chef's Note: If you cut your beef into cubes, or strips, then it might take a bit longer for the beef to become tender.
• Chef's Tip: If you want the chili a bit thicker add some flour or masa harina.
• PLATE/PRESENT
• Serve up in nice bowls with your favorite sides. Enjoy.
• Keep the faith, and keep cooking.

FIREHOUSE CHILI

Steps:

• Heat oil in a large pot. Brown together ground beef, onion and garlic; drain well.
• Add all the spices along with the Ro-tel tomatoes, tomato sauce, kidney beans and tomato juice. Mix well and bring to a boil.
• Simmer 1/2 hour uncovered and 1-1/2 hours covered. (If too thick you can add additional tomato juice or water).

AWARD WINNING CHILI

Steps:

• In a medium Dutch oven over medium-high heat add the olive oil. Add the ground meat and cook, breaking up into pieces, until browned. Add the onions, bell pepper and jalapeno and cook until softened. Drain excess grease.
• Add the tomatoes, tomato sauce, cumin, chili powder, salt, cayenne, paprika and 1 cup water. Mix to combine.
• Add the kidney beans and black beans, mix and bring to a simmer. Cover and cook for 1-2 hours.
• Serve with desired toppings.