Chili Gumbo Food

FIREHOUSE CHILI GUMBO

Steps:

• Make the chili. Heat the oil in a large skillet or heavy-bottomed pot set over medium-high heat. Working in batches, cook the beef, stirring often, until it has begun to brown at the edges. Using a slotted spoon, transfer browned meat to a bowl.
• Pour off excess fat, turn heat down to medium and return the browned beef to the skillet or pot. Add salt, peppers, chile powder, turmeric, oregano and cumin, and stir to combine. Add steak sauce, Worcestershire sauce and diced tomatoes, and stir again. Cover the skillet or pot, and cook, stirring a few times, for 15 minutes or so.
• Make the gumbo. Place a large pot with a heavy bottom over medium heat, and put the butter and oil into it. When the butter is melted and foaming, sprinkle the flour into the pan, and whisk to combine. Continue whisking until the mixture is golden brown, approximately 15 to 20 minutes. Add the onion, shallots, bell peppers, celery and garlic, and cook, stirring often, until the vegetables have started to soften, approximately 10 to 15 minutes.
• Make the chili gumbo. Add the beef mixture to the pot with the vegetables along with the tomato paste, tomato sauce, tomato juice and ketchup, and stir to combine. Cook, stirring occasionally, for 30 to 45 minutes, then add apple-cider vinegar and hot sauce to taste. Take the pot off the heat, and serve, or allow to cool and refrigerate overnight to allow the flavors to cure. Heat before serving.

FIREHOUSE CHILI GUMBO RECIPE

Steps:

• Heat the oil in a Dutch oven. Cook the beef in batches until just browned around the edges. Transfer the beef to a paper towel lined bowl.
• Pour off the excess fat from the pan and return the beef to the Dutch oven. Add the salt, peppers, chili powder, turmeric, oregano, and cumin, and stir to combine over medium heat.
• Add the steak sauce, Worcestershire sauce, and the diced tomatoes and stir to combine.
• Cover the pot and simmer for 15 minutes on medium low, covered, stirring every five minutes.
• Heat a large skillet over medium heat and melt the butter and oil. Once the butter has melted, add the flour and cook, whisking constantly, until the mixture is a deep golden brown.
• Add the onions, shallots, bell peppers, celery, and garlic, and cook, stirring regularly, for about 15 minutes.
• Add the Gumbo to the Chili and stir.
• Stir in the tomato paste, tomato sauce, tomato juice, and ketchup.
• Cook the mixture, covered, stirring occasionally, for about 30 minutes.
• Stir in the vinegar and hot sauce.
• Serve immediately, or let cool and refrigerate to let the flavors meld.
• Re-heat to serve.
• Top with Fritos, cheese, and/or scallions.

CHILI GUMBO

Steps:

• Sort peas, then cover with water 2 inches above level of peas. Set aside to soak for 6 to 8 hours. Drain peas, discarding water. In a medium saucepan, combine soaked peas, 2 cups water and bouillon. Bring to a boil; reduce heat. Cover and simmer until peas are tender, about 30 minutes. Brown beef in a heavy pot until no longer pink. Add onion and garlic. Cook and stir 2 to 3 minutes. Stir in tomatoes and their juice, green chiles, broth, bay leaf, chili powder and cayenne pepper. Cover and simmer 10 minutes. Add black-eyed peas, including cooking liquid, to beef mixture. Stir in okra. Cover and simmer 10 minutes longer. Remove 1/2 cup liquid from gumbo. Stir in file powder. Return to gumbo, stirring constantly. Serve over cooked rice.