RED-EYE CHILI
Make and share this Red-Eye Chili recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 3h5m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Position a rack in the center of the oven and preheat oven to 300°.
- In a large Dutch oven, heat 1 tablespoon oil over med-high heat.
- Season the beef with the salt and pepper.
- In batches without crowding, add the beef and cook, turning occasionally and add more oil as needed, until browned, about 8 minutes.
- Using a slotted spoon, transfer the beef to a plate.
- Pour out all but 2 tablespoons of fat from the pot and return the pot to medium heat.
- Add onion, bell pepper, and jalapeno and cook, stirring often, until tender, about 6 minutes.
- Stir in the garlic and cook until fragrant, about 1 minute.
- Stir in the ground ancho chile powder, oregano, and cumin and stir for 15 seconds.
- Stir in the coffee and tomatoes.
- Bring to a boil over high heat, scraping up the browned bits in the pan.
- Return the beef and any collected juices to the pot.
- Cover the pot and place in the oven.
- Bake until the meat is very tender, about 2 1/4 hours.
- Remove from the oven and let stand for 5 minutes.
- Skim off and discard the fat that rises to the surface.
- Return the pot to medium heat.
- Whisk in the cornmeal and chocolate.
- Cook until the sauce boils and thickens, about 2 minutes.
- Season with salt and pepper; serve hot.
Nutrition Facts : Calories 336.9, Fat 16.4, SaturatedFat 6.4, Cholesterol 112.3, Sodium 470.7, Carbohydrate 12, Fiber 3.3, Sugar 3.3, Protein 38.2
RED CHILI
Provided by Food Network
Time 2h10m
Yield 3 3/4 gallons
Number Of Ingredients 11
Steps:
- In a stockpot over medium heat, brown the meats. When they are halfway done, add in the onion and garlic and continue to saute until the onions are clear. Add tomato juice, tomatoes, chile powder, cumin, salt, and cayenne pepper and thoroughly stir to blend and incorporate all the flavors and seasonings. Simmer for 1 hour.
- Add the beans and simmer for 30 minutes. Remove from heat; cool down quickly via an ice bath. Cover and refrigerate. Before serving or freezing, skim fat from the top of the chili.
RED BEEF CHILI
Bobby Flay brings his signature heat to this chili with layers of rich, spicy flavors. The onions and chiles are sauteed in reduced beer and chocolate, and maple syrup is stirred in at the end for sweetness. A dollop of toasted cumin crema on top adds a cool, creamy finish to this red-hot dish.
Provided by Bobby Flay
Categories main-dish
Time 2h30m
Yield 6 servings
Number Of Ingredients 23
Steps:
- Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Sprinkle the beef with salt and pepper and add one-third of the meat to the pan and saute until browned on all sides. Repeat with the oil and meat, draining any excess liquid from the pan between the batches. Return the meat to the pan, sprinkle with the cumin and stir well. Deglaze the pan with the beer and bring to a boil. Cook until the beer is almost completely reduced. Remove the meat from the pan and set aside.
- In the same pan, add the remaining 1 tablespoon oil to the same pan and then add the onions and cook on medium heat until soft. Add the garlic and cook for 2 minutes. Add the habanero, Thai bird, jalapeno and poblano peppers and cook until soft, about 5 minutes. Add the ancho chile pepper, cascabel chile powder, chipotle pepper puree, pasilla chile powder and New Mexican chile powder, and cook an additional 2 minutes. Add the chicken stock and tomatoes, bring to a boil and cook until slightly thickened, 15 to 20 minutes.
- Puree with an immersion blender. Add the beef back to the pan, reduce the heat to medium, cover and simmer until the chili is thick and the beef is tender, about 1 hour 15 minutes. If the chili has too much liquid, continue to cook uncovered to thicken, about 15 minutes. Remove from the heat, add in the chocolate and maple syrup and stir until the chocolate is melted and combined and adjust seasonings. Serve with Toasted Cumin Crema.
- Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper. Place in a squeeze bottle for serving.
BONELESS RIB EYE AND RED BEAN CHILI WITH JALAPENO CORNBREAD CRUMBLES
This is a childhood favorite of mine, reimagined with a better quality of meat.
Provided by Food Network
Categories main-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 29
Steps:
- For the jalapeno cornbread crumbles: Preheat the oven to 375 degrees F and grease a 12- by-10-inch pan with butter. Set aside.
- Combine the cornmeal, flour, both sugars, baking powder, baking soda and salt in a bowl, then whisk and set aside. In another bowl, combine the eggs, buttermilk, honey and melted butter. Make a well in the center of the dry ingredients and add the wet ingredients; mix until combined. Fold in the jalapenos. Pour into the greased pan, then smooth with a spatula and bake, 10 minutes. Rotate the pan and continue to bake until risen and golden brown, 10 to 20 minutes more. Set aside to cool.
- For the rib eye and red bean chili: Meanwhile, cut the rib eye into medium dice and add to a large bowl. Sprinkle with salt, pepper and 2 teaspoons garlic salt.
- Heat 3 ounces olive oil in the bottom of a large, heavy-bottomed pot over medium-high heat until hot. Add the seasoned meat, in batches if needed, and brown on all sides, about 3 minutes. Remove the meat from the pot, then set aside in a bowl and add the remaining 2 ounces oil to the pot; heat until hot. Add the garlic and onions and stir until the garlic is fragrant, about 30 seconds. Stir in the tomato paste until combined, then pour in the beans and crushed tomatoes, stirring to combine. Stir in the beef broth, oregano, cumin, chili powder, butter, 1 tablespoon kosher salt and the remaining 2 teaspoons garlic salt. Bring to a low simmer and cook to concentrate flavors, 8 to 10 minutes. Stir in the browned meat, then cover. Allow to simmer for 25 minutes.
- Meanwhile, crumble the cornbread into bite-sized pieces.
- Ladle individual servings of chili into bowls. Top with the Cheddar and crumbled cornbread, then drizzle with the sour cream. Garnish with the scallions and serve.
RED EYE CHILI
This is my chili recipe that has evolved since 1979-80 after my first cook-off win at the famous George "Junior" Hill from downtown Bentonville 2nd or 3rd chili cook off on the Elk River at then trestle park MO. The late great Tom Alton , Dave Bolin and I cooked together as the original Red eye Chili Team
Provided by marty williams @martar
Categories Chili
Number Of Ingredients 21
Steps:
- The process: In a large skillet add 2 Tblsp oil/fat bring to heat and start caramelizing onion once soft add bell pepper and garlic when soft empty skillet and set aside In a large skillet add 2Tblsp oil/fat bring to heat and start searing meat in batches evenly distribute the meat pork batches add some kosher salt and ground pepper once browned dump into dutch oven or stock pot along with onion mix place lid on pot to hold heat Now bring your soaking chili pods and using an emersion blender or blender(in batches) start blending until smooth and all turns into a sauce, it will thicken. After blending add all your spices except tomato stuff and broth then blend again for about 3-5 minutes. Dump the sauce pan in your pot with the meat and onion mix Add tomato stuff and broth stir really good and set on medium high heat covered until simmer is achieved at this point check on how thick it is if to thick add some broth if to soupy take cover off and let it cook down. Also if you think you need more heat add cayenne to hot add a little catsup at a time until satisfied (do these additions in small increments so you don't over do it. I have tried and made my own chili powders they just don't keep very good . I buy my dried peppers making sure they are soft and pliable then seal them in my seal-a-meal they will keep for a long time. Plus you can pre-make your chili base seal it freeze it and all you have to do is add meat and onion mix. I like my chili spicy with white pepper for the front bite and cayenne for the back bite, this is the heat you feel on the front of your tongue and the warm glow all over at the back (kind of like your first kiss). Feel free to build upon this and try new chili's Bon apitito
TEXAS RED CHILI
Some of the most satisfying chili around is the most basic: a beef and tomato base with a little heat from chiles to create excitement. This recipe calls for a combination of fresh and dried chiles to infuse the dish with an incredible depth of flavor. Avocado and tortilla chips temper the spice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Yield Makes about 8 cups
Number Of Ingredients 12
Steps:
- Toast dried chiles in a dry skillet over medium-high heat until fragrant and blistered, 2 to 3 minutes per side. Remove stem and seeds; discard. Transfer chiles to a large measuring cup or bowl, and cover with hot water. Keep chiles submerged with a small bowl, and let soak for 30 minutes. Remove from water, and puree in a blender with 1/2 cup soaking liquid.
- Heat a large heavy pot over high heat. Add 2 tablespoons oil. Season beef with 2 1/2 teaspoons salt and 1/2 teaspoon pepper. Brown beef in batches, adding more oil as needed, about 10 minutes. Transfer to a plate.
- Add remaining tablespoon oil, the onions, garlic, and minced chiles to pot, and cook over medium-high heat until onions are translucent, about 5 minutes. (If the pan gets too dark, add a little water, and scrape up browned bits with a wooden spoon to deglaze.) Add cumin and oregano, and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.
- Stir in browned beef and chile puree. Add tomato puree, water, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, and simmer gently, partially covered, until meat is very tender and juices are thick, 2 1/2 to 3 hours. (Check pot once an hour for excessive evaporation; if chili seems dry, add a little water.) Season chili with salt, and stir in vinegar. Serve immediately (or refrigerate for up to 3 days, or freeze for up to 3 months; reheat in a pot over medium heat, stirring occasionally).
More about "red eye chili food"
RED EYE GRAVY - CHILI PEPPER MADNESS
From chilipeppermadness.com
4.5/5 (8)Category BreakfastCuisine AmericanCalories 56 per serving
- Melt 1 tablespoon butter in a large pan and add the country ham slices. Heat a few minutes to warm them through, flipping once. Remove and add to a serving platter.
- To the hot pan, add the black coffee, water and extra butter. Bring to a boil and scrape the bottom of the pan to remove any flavorful bits.
- Reduce the heat and simmer 8-10 minutes, to thicken and reduce the red eye gravy by half or more. Stir in honey and cracked black pepper to taste.
- Serve over the ham. I like to serve country ham with red eye gravy with creamy grits and/or buttermilk biscuits.
BEST CHILI RECIPE - AWARD WINNING TEXAS RED CHILE
From esquire.com
RED-EYE CHILI INDIVIDUAL MEATLOAVES | RECIPE - RACHAEL …
From rachaelrayshow.com
RED-EYE CHILI WITH RED BEANS | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
WHAT ARE BIRD'S EYE CHILIES? - THE SPRUCE EATS
From thespruceeats.com
COWBOY CHILI (EASY TEXAS RED CHILI) • CURIOUS CUISINIERE
From curiouscuisiniere.com
10 BEST RIB EYE CHILI RECIPES | YUMMLY
From yummly.com
FIND CHILI'S GRILL & BAR RESTAURANTS IN FREDERICKSBURG | CHILI'S
From chilis.com
FIND VIRGINIA CHILI'S LOCATIONS: LUNCH, DINNER, HAPPY HOUR | CHILI'S
From chilis.com
THE BEST CHILI IN WARRENTON (UPDATED FEBRUARY 2023) - TRIPADVISOR
From tripadvisor.com
THE BEST CHILI IN WARRENTON - TRIPADVISOR
From tripadvisor.ca
MONSTER RED EYE CHILI RECIPE FROM H-E-B
From heb.com
BIRD’S EYE CHILI: WHAT IT IS & HOW TO COOK IT - UMAMICART
From umamicart.com
RED EYE CHILI | PUNCHFORK
From punchfork.com
RED EYE CHILI | RECIPE | FOOD NETWORK RECIPES, FOOD, RECIPES
From pinterest.ca
RED EYE CHILI RECIPE | RACHAEL RAY | COOKING CHANNEL
From cookingchanneltv.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love