Trinkets Special Chili Food

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TEXAS CHILI



Texas Chili image

Provided by Food Network

Categories     main-dish

Time 5h

Yield 6 to 7 servings

Number Of Ingredients 17

5 California chiles
5 guajillo chiles
5 pasilla chiles
5 cloves garlic
1/4 cup fresh oregano leaves
2 pounds heirloom tomatoes
1 cup oatmeal
1/4 cup ground cumin
1/4 cup paprika
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon crushed red pepper flakes
3 pounds ground beef chuck
1 pound ground beef top round
1 onion, chopped
7 cloves garlic, diced

Steps:

  • For the chile sauce: Cover the California chiles, guajillo chiles and pasilla chiles with water in a medium saucepan and soak for 2 hours. Add the garlic and simmer until tender, about 30 minutes. Blend small batches at a time in blender, adding some fresh oregano each time. Strain through a medium-mesh strainer.
  • For the stewed tomatoes: Simmer the heirloom tomatoes whole in a large uncovered pot over medium heat until they are broken down and have released some of their liquid, about 45 minutes. Let cool slightly and then puree with an immersion blender.
  • For the chili spices: Combine the oatmeal, cumin, paprika, salt, black pepper, cayenne pepper and red pepper flakes in a bowl. Set aside.
  • For the chili: Preheat the oven to 350 degree F. Mix together the chuck, top round, onion and garlic in a Dutch oven. Cook in the oven, stirring occasionally, until brown.
  • Add the chili spices to the ground beef mixture and cook 20 minutes more. Then add the stewed tomatoes and chile sauce. Cook until an instant-read thermometer register 160 degrees F, about 1 hour.

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  • Chilean Empanadas. South American cuisine always includes some form of empanadas. In Chile, these delicious pastry pockets can be found almost anywhere.
  • Machas a la Parmesana. Machas are clams, so machas a la parmesana is a Chilean clam dish topped with cheese. It includes parmesan and gouda cheese, as well as white wine, cream, and butter.
  • Completo. A completo is Chile’s hot dog. It’s a popular street food dish that’s even larger than American-style hot dogs. Completo translates to “complete” in Spanish, meaning you’ll be completely full after you’ve eaten one of these bad boys!
  • Churrasco. Churrasco is a delicious Chilean-style steak sandwich. The meal includes a thin layer of churrasco (sirloin steak) and is cooked a la plancha (on a griddle).
  • Pastel de Choclo. Foreigners beware: choclo does not mean chocolate! Choclo translates to “tender corn” or freshly picked corn. Pastel de choclo is a corn pie that’s usually filled with pino.
  • Arrollado de Huaso. In southern Chile, let your nose lead you to a fresh batch of arrollado de huaso. This Chilean delight is pork roll topped with bacon, chili, and spices.
  • Charquicán. Charquicán is beef stew. The soup is slow-cooked and loaded with local Chilean squash, peas, corn, and potatoes. In the fall, Chileans may also add pumpkins to the soup.
  • Cazuela. Another popular stew in Chile is cazuela. This warm and hearty dish is enjoyed on cold Chilean nights. The stew gets its name from the cazuela pot, which is what it’s cooked in.
  • Plateada. A popular beef-based dish found throughout Chilean homes and restaurants is plateada. It’s a Chilean pot roast and one of the most popular dinners in the country.
  • Chorrillana. Where are the french fry lovers at? A popular social snack around Chile is chorrillana. It’s a huge pile of french fries with delicious toppings.


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