Ginger Honey Drunk Chili Food

HONEY-GINGER CHICKEN WINGS

Steps:

• In a medium bowl, whisk together the honey, lime juice and zest, tamari, sesame oil, ginger, garlic, scallions, 1/4 teaspoon salt and 1/4 teaspoon pepper. Reserve 3/4 cup of the marinade for later use. Pour the remaining marinade into a 2-gallon ziptop bag. Add the chicken and seal the bag, pressing out as much air as possible; massage to distribute the marinade. Marinate, refrigerated, for at least 6 hours, preferably overnight.
• Remove the chicken wings from the refrigerator and let sit at room temperature for about 30 minutes.
• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Put the wings skin-side down on the baking sheet and spoon the marinade from the bag over the wings. Cook for 20 minutes, then flip the wings, baste with the pan drippings, rotate the pan and cook until the honey has caramelized and the skin is a dark amber, an additional 20 to 25 minutes.
• Pour the reserved 3/4 cup marinade into a small saucepan and bring to a boil over medium-high heat. Cook until the liquid is thick and syrupy and turns into a glaze, about 4 minutes. Coat the wings with the thickened marinade. Transfer to a serving platter and garnish with lime zest.

GINGER HONEY DRUNK CHILI

Steps:

• Heat bacon drippings in a heavy-bottomed stockpot over medium heat. Cook and stir carrot in the hot drippings for about 3 minutes.
• Stir the red bell pepper, green bell pepper, poblano pepper, jalapeno pepper, habanero pepper, and onion with the carrot; cook and stir until tender, 3 to 4 minutes.
• Stir in garlic and beef; cook and stir until beef is browned, about 10 minutes. Drain excess grease from the pot.
• Stir tomato paste and tomato sauce into the beef mixture. Increase heat to medium-high heat; cook and stir for 2 minutes.
• Pour in dark beer, tequila, and chicken broth; bring to a boil.
• Reduce heat to medium-low; stir in chili powder, paprika, cumin, coriander, salt, cayenne pepper, black pepper, white pepper, and honey. Simmer for 45 minutes to 2 hours.
• Stir grated ginger into the chili about 15 minutes before serving.

GINGER HONEY DRUNK CHILI

Steps:

• Heat bacon drippings in a heavy-bottomed stockpot over medium heat. Cook and stir carrot in the hot drippings for about 3 minutes.
• Stir the red bell pepper, green bell pepper, poblano pepper, jalapeno pepper, habanero pepper, and onion with the carrot; cook and stir until tender, 3 to 4 minutes.
• Stir in garlic and beef; cook and stir until beef is browned, about 10 minutes. Drain excess grease from the pot.
• Stir tomato paste and tomato sauce into the beef mixture. Increase heat to medium-high heat; cook and stir for 2 minutes.
• Pour in dark beer, tequila, and chicken broth; bring to a boil.
• Reduce heat to medium-low; stir in chili powder, paprika, cumin, coriander, salt, cayenne pepper, black pepper, white pepper, and honey. Simmer for 45 minutes to 2 hours.
• Stir grated ginger into the chili about 15 minutes before serving.

GINGER HONEY DRUNK CHILI

Steps:

• Heat bacon drippings in a heavy-bottomed stockpot over medium heat. Cook and stir carrot in the hot drippings for about 3 minutes.
• Stir the red bell pepper, green bell pepper, poblano pepper, jalapeno pepper, habanero pepper, and onion with the carrot; cook and stir until tender, 3 to 4 minutes.
• Stir in garlic and beef; cook and stir until beef is browned, about 10 minutes. Drain excess grease from the pot.
• Stir tomato paste and tomato sauce into the beef mixture. Increase heat to medium-high heat; cook and stir for 2 minutes.
• Pour in dark beer, tequila, and chicken broth; bring to a boil.
• Reduce heat to medium-low; stir in chili powder, paprika, cumin, coriander, salt, cayenne pepper, black pepper, white pepper, and honey. Simmer for 45 minutes to 2 hours.
• Stir grated ginger into the chili about 15 minutes before serving.

THUNDERER

Steps:

• To make the Honey Árbol Ginger Syrup: Put the honey and water in a blender and stir until the honey dissolves. Add the ginger and chile and blend on high speed until the ginger is pulverized. Strain through a chinois or cheesecloth and discard the solids. Let the syrup cool to room temperature. Transfer to a small jar or bottle and refrigerate for up to 1 month.
• To make the cocktail: Combine the cocktail ingredients in a shaker. Fill the shaker with ice cubes, cover, and shake hard for 7 seconds. Use a Hawthorne strainer to strain the cocktail into a coupe glass. Garnish with the chile de árbol slices.

GINGER HONEY DRUNK CHILI

Steps:

• Heat bacon drippings in a heavy-bottomed stockpot over medium heat. Cook and stir carrot in the hot drippings for about 3 minutes.
• Stir the red bell pepper, green bell pepper, poblano pepper, jalapeno pepper, habanero pepper, and onion with the carrot; cook and stir until tender, 3 to 4 minutes.
• Stir in garlic and beef; cook and stir until beef is browned, about 10 minutes. Drain excess grease from the pot.
• Stir tomato paste and tomato sauce into the beef mixture. Increase heat to medium-high heat; cook and stir for 2 minutes.
• Pour in dark beer, tequila, and chicken broth; bring to a boil.
• Reduce heat to medium-low; stir in chili powder, paprika, cumin, coriander, salt, cayenne pepper, black pepper, white pepper, and honey. Simmer for 45 minutes to 2 hours.
• Stir grated ginger into the chili about 15 minutes before serving.