Tyler Florence Ultimate Chili Food

BEEF CHILI

Steps:

• In a large soup pot, heat the olive oil. Season the beef shoulder all over with salt and pepper, add it to the pot and brown it. As it's browning stir in the chili powder, coriander, cumin, paprika, oregano and cinnamon. Lower the temperature under the meat to "toast" the spices. In a food processor puree the onions, garlic, chipotle peppers, jalapeno, tomato paste and sugar and add it to the pot. Increase the heat to medium to steam vegetables a little and sweeten the peppers. Add enough water to cover by 1 inch, about 1 quart, and add tomatoes with their liquid. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer until the meat is fork-tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water, if necessary. When done, stir in the masa harina. Take a potato masher and mash the chili so the meat comes apart in shreds. Season with salt and pepper, to taste. Garnish each serving with the shredded Cheddar, chives, and sour cream.

TYLER'S DAD'S ULTIMATE CHILI DOGS

Steps:

• SAUCE:.
• Heat olive oil in a skillet over medium heat.
• When hot, add the onion and garlic and cook, stirring, until it is soft and translucent, about 5 minutes.
• Add the ground beef, breaking it up with the back of a spoon, and cook until nicely browned, about 10 more minutes.
• Stir in the ketchup, chili powder, and mustard and simmer for 15 minutes until thickened.
• Season with salt and pepper.
• While the chili is cooking, get the grill going.
• Place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot.
• Take a few paper towels and fold them several times to make a thick square.
• Blot a small amount of oil on the paper towel.
• Then carefully and quickly wipe the hot grates of the grill to make a nonstick grilling surface.
• Bring a pot of water up to a simmer and parboil the dogs for about 5 minutes.
• Take them out of the water, pat them dry, and grill them just long enough to mark them. (That'll give them a grilled flavor too.)
• Brush the insides of the rolls with olive oil and lay them face down on the grill; cook until toasty.
• To serve, put a dog in each roll and top with the chili and some Cheddar.

CHILI (TYLER FLORENCE'S ULTIMATE CHILI)

Steps:

• In a large soup pot, heat the olive oil. Season the beef shoulder all over with salt and pepper, add it to the pot and brown it. As it's browning stir in the chili powder, coriander, cumin, paprika, oregano and cinnamon. Lower the temperature under the meat to "toast" the spices. In a food processor puree the onions, garlic, chipotle peppers, jalapeno, tomato paste and sugar and add it to the pot. Increase the heat to medium to steam vegetables a little and sweeten the peppers. Add enough water to cover by 1 inch, about 1 quart, and add tomatoes with their liquid. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer until the meat is fork-tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water, if necessary. When done, stir in the masa harina. Take a potato masher and mash the chili so the meat comes apart in shreds. Season with salt and pepper, to taste. Garnish each serving with the shredded Cheddar, chives, and sour cream.

TYLER FLORENCE'S ULTIMATE BARBECUED CHICKEN

Steps:

• Brine the chicken as follows: Combine water, salt, sugar, garlic, and thyme in a 2-gallon sized resealable plastic bag.
• Add the chicken, close the bag and refrigerate 2 hours (if you've got only 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.
• Meanwhile, make the sauce as follows: Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle.
• Heat the oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a smoky taste.
• Add the onion and garlic. Cook slowly without coloring for 5 minutes.
• Add the remaining ingredients, give the sauce a stir, and turn the heat down to low.
• Cook slowly for 20 minutes to meld the flavors.
• Cook the chicken as follows: Preheat an outdoor gast or charcoal barbecue to medium heat.
• Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a non-stick surface.
• Remove the chicken from the brine, pat the chicken dry on the paper towels.
• Arrange the chicken pieces on the preheated grill and cook,turn once mid way, and cook for a total of 15 minutes.
• Serve with extra sauce.