Classic Boca Chili Food

BOCA CHILI (VEGETARIAN)

Steps:

• Spray frying pan with nonstick cooking spray.
• Heat pan, saute onion, and add ground Boca when onions start to brown.
• Saute Boca and onions.
• Season to taste with cumin, onion powder, salt, pepper, chili powder.
• Add stewed tomatoes and continue to cook over a medium flame for about 8 minutes.
• Add the kidney beans for the last three minutes or until heated through.

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.

BOCA CHILI

Steps:

• Add oil to the pan, then add the burgers, cook till you can break them apart with a spatula.
• Then add the garlic and onion, cook till soft adding more if needed.
• Add the rest of the ingredients.
• Cook for 20-30 minutes, or until thickened.

BOCA ROASTED VEGETABLE VEGAN CHILI

Steps:

• Heat oven to 450°F.
• Combine vegetables, garlic and oil in 13x9-inch pan.
• Bake 15 min. or until vegetables are golden brown, stirring occasionally. Transfer to large saucepan. Stir in remaining ingredients; cover.
• Cook on medium-high heat 10 min. or until crumbles are cooked through (160ºF), stirring occasionally.

TRADITIONAL OSSO BUCO

Steps:

• Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
• Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
• In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle the gremolata over the veal just before serving.