PICK A MEAT CHILI
Provided by Michael Symon : Food Network
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat a large pot over medium heat. Mix together the coriander, paprika, cumin, cayenne and some salt and pepper in a small bowl and toss with the cubed meat, ground meat or eggplant.
- Add the oil to the pot and when hot, add the meat or eggplant and cook, turning as necessary, until brown, 3 to 5 minutes. Add the onion, garlic and jalapeno and cook, stirring, until beginning to soften, about 2 minutes.
- Add the beer and water and deglaze the pot, scraping up any brown bits on the bottom with a wooden spoon. Add the tomato and chipotle if using, bring to a simmer and simmer until the meat is tender, 1 to 1 ½ hours. (The cooking time will be less for ground meat, chicken and eggplant.)
- Add the beans and continue to simmer for 10 to 15 minutes to thicken. (If using pre-soaked dried beans, the cooking time may be longer.) Serve the chili garnished with your favorite toppers on hand.
MEAN CHEF CHILI
This chili recipe has been developed over a period of years. IMHO, there is no better chili. The recipe can be cut down and made in smaller batches - but it freezes well. This is a day long project, but for those who like chiles it is well worth the effort. Remember, real chile has no beans.
Provided by Jeff Hixson
Categories Weeknight
Time 4h
Yield 7 Qts
Number Of Ingredients 31
Steps:
- Red Chile Sauce---------.
- Stem and seed chiles, roast at 250 for 3- 4 minutes.
- Add to the water in a covered pan and simmer for 20 minutes.
- Cool.
- Blacken tomatoes under broiler.
- Saute onion in oil over low heat until browned.
- Put tomato, onion, garlic, chiles, cumin, oregano, adobo sauce and salt in a blender.
- Add stock and puree to a fine paste.
- Add lard to a skillet and heat to almost smoking.
- Fry sauce at a sizzle for 5 minutes.
- Do not allow to get too thick.
- Add more stock if necessary.
- Extra can be frozen and use for any Mexican/Southwestern recipe whic calls for red chile sauce.
- For CHILI--------.
- Place chile sauce, ale, beef stock, tomato sauce and enchilada sauce in large stock pot and let simmer for 20 minutes.
- Brown meat in lard in cast iron skillet.
- Saute onion in same pan to brown.
- Place meat and onion in bowl and sprinkle with 1/2 cup of masa.
- Add to stock pot including accumulated juices.
- Add peppers to stock pot.
- Add spices to stock pot.
- Simmer slowly until meat is tender.
- Correct seasoning.
- Add sausage.
Nutrition Facts : Calories 2387.4, Fat 163.1, SaturatedFat 64, Cholesterol 541, Sodium 2065.2, Carbohydrate 64, Fiber 15, Sugar 22.7, Protein 156.5
MEAN CHEF'S FRENCH FRIES
Make and share this Mean Chef's French Fries recipe from Food.com.
Provided by Bekah
Categories Potato
Time 22m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Pour oil in a deep fryer or heavy saucepan to reach halfway up the sides of the pan.
- Heat to 325 degrees F, use a deep fry thermometer to determine this.
- While the oil is heating, peel the potatoes and push through a French fry cutter to form uniform sticks.
- As you go, place the cut potatoes in a bowl of ice water to release some of the starch and to keep them from browning.
- Dry the potato strips thoroughly, this will keep the oil from splattering.
- Fry the potatoes in batches so the pan isn't crowded and the oil temperature does not plummet.
- Cook for 3 minutes until they are soft but not browned.
- Remove the potatoes with a long-handled metal strainer and drain on brown paper bags.
- Bring oil temperature up to 375 degrees F.
- Return the par-fried potatoes to the oil in batches and cook a second time for 4 minutes until golden and crispy.
- Drain on fresh brown paper bags then place in a serving bowl lined with paper towels.
- Salt and serve immediately.
MEAN CHEF'S CHICKEN WITH MARSALA, MUSHROOMS AND GORGONZOLA
I adopted this recipe after its original poster, Mean Chef, departed the site. Mean posted it on Jan 21, 2004. His comments: "Great served over pasta or with rice. Recipe from Fine Cooking"
Provided by newspapergal
Categories Chicken
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- slice chicken on an angle into 3/4 inch pieces; season generously with salt and pepper.
- In a 10 inch straight sided saute pan, heat 2 TBL of oil over medium high heat; saute half of the chicken turning once until lightly browned and barely cooked through- about 1-2 minutes per side; Transfer cooked chicken to a plate and cover with foil to keep warm; repeat with remaining chicken.
- Return pan to medium high heat and add remaining 1 TBL oil.
- Add mushrooms, season and saute stirring with a wooden spoon until softened and well browned- 3-4 minutes.
- Reduce heat to medium, add garlic and cook stirring for 30 seconds.
- Add Marsala and scrape pan to loosen brown bits; simmer until slightly reduced- about 2 minutes.
- Stir in cream and simmer until thickened slightly- 2-3 minutes.
- Add 2/3 of the gorgonzola and stir until melted- 1-2 minutes.
- Taste sauce and adjust seasoning.
- Add chicken along with any accumulated juices and turn to coat with sauce.
- Serve immediately, sprinkled with remaining cheese and parsley.
Nutrition Facts : Calories 739.6, Fat 46, SaturatedFat 18, Cholesterol 207.2, Sodium 569.2, Carbohydrate 8.1, Fiber 0.7, Sugar 2.2, Protein 61.8
MEAN CHEF'S ZUNI ROLLS WITH RASPBERRY CHIPOTLE SAUCE
I adopted this recipe from Mean Chef. This recipe I found on Epicurious. It is fabulous. The sauce itself has lots of possibilities on its own. It is great on pork tenderloin and roast chicken. When raspberries are in season, I make a whole bunch of the sauce and freeze it.
Provided by Bekah
Categories Raspberries
Time 1h
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Make chipotle sauce: In a small saucepan combine sauce ingredients and simmer, stirring occasionally, until sugar is dissolved.
- In a blender or food processor puree sauce and strain through a fine sieve into a bowl.
- Make Zuni rolls: Finely chop scallions.
- Arrange tortillas on a work surface and divide Havarti, turkey, bacon, and scallions evenly between them.
- Drizzle some chipotle sauce over filling and gently roll up tortillas.
- In a lightly oiled skillet toast rolls, starting with seam sides down, over moderately high heat, turning them, until golden on all sides, about 3 minutes.
- Diagonally halve tortillas crosswise and serve remaining sauce separately.
- Can also bake in 350 oven until cheese is melted and they are hot (I usually do them this way).
CHEF JOHN'S CINCINNATI-STYLE CHILI
You'll love this chili if you tend to like foods from the Middle East, the Mediterranean, Greek food, or Indian food, because of the spices and flavor profile. If you don't, you won't. If you finish this dish off with some diced onions and grated Cheddar cheese like I did, you'll be enjoying what they call in Cincinnati a "Four-Way," because of the four components, but feel free to serve as you like.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chili Recipes Chili Without Beans Recipes
Time 1h25m
Yield 8
Number Of Ingredients 20
Steps:
- Combine beef and tomato paste in a large pot. Rinse out the tomato paste can with a couple tablespoons of water and add to the pot with garlic, onion, chili powder, cumin, cinnamon, cayenne, allspice, cloves, black pepper, bay leaf, sugar, and salt. Add apple cider vinegar, Worcestershire, and cold water. Mash and stir with a potato masher or a large whisk to break up the meat into fine pieces.
- Place the pot over medium-high heat; bring to a boil, stirring occasionally with a wooden spoon. Reduce heat to medium-low and cook until flavors come together and chili reaches your desired thickness, 1 to 1 1/2 hours.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until very tender, about 12 minutes. Drain.
- Taste chili and adjust seasoning. Remove and discard bay leaf. Ladle over spaghetti into serving bowls. Top with some onions and Cheddar cheese. Cut and scoop the noodles up with a fork like you're eating a casserole.
Nutrition Facts : Calories 752.8 calories, Carbohydrate 52.9 g, Cholesterol 151.5 mg, Fat 38.4 g, Fiber 4.6 g, Protein 48.4 g, SaturatedFat 20.3 g, Sodium 1443.7 mg, Sugar 6.5 g
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