Uptown Down Home Chili Food

UPTOWN DOWN-HOME CHILI

Steps:

• Heat a large pot over high heat; add 2 tablespoons olive oil and the meat; season it with grill seasoning and sear it, browning and crumbling it, for 3-5 minutes.
• Transfer meat to a plate and return the pot to the stove.
• Decrease the heat to med-high and add the remaining tablespoons olive oil.
• Add in the mushrooms and begin to brown them before adding the other veggies.
• After 2-3 minutes the mushrooms will begin to shrink and soften.
• Push the mushrooms off to one side of the pot and add all the remaining veggies to the opposite side of the pot.
• Once the onions, celery, bell peppers, and garlic have been working for a few minutes, mix the veggies with the mushrooms.
• Return the meat to the pan, and season with the Worcestershire sauce, chipotle, and cumin.
• Add the beer to deglaze the pot, scraping up all the pan drippings.
• Reduce the beer by half, 2 minutes.
• Add the black beans, tomatoes, broth, and thyme to the chili; simmer for 10 minutes to let the flavors combine.
• Taste to adjust the seasonings.
• Top bowlfuls of the chili with shredded smoked Gouda and finely chopped raw onions.

DOWN HOME CHILI

Steps:

• Slice the roasts in half thickness and rub with 2 tablespoons of the chili powder.
• Sear the roasts over medium high grill, 5 minutes per side.
• Cut the roasts into 1 inch cubes and place in crockpot.
• In skillet, fry bacon slices over medium heat until crisp, and drain on paper towels.
• Crumble bacon into small pieces and add to crockpot.
• Drain off almost all bacon drippings and return skillet to heat.
• Add onion and garlic to skillet and saute over medium high heat for 5 minutes.
• Add to crockpot with tomato sauce, jalapeno, chocolate, peanut butter, oregano, chili de arbol, minced chili pods, crushed chili pepper, cumin, paprika, and remainder of chili powder.
• Set on low heat and simmer 6 hours, stirring occasionally.

UPTOWN DOWN-HOME CHILI

Steps:

• Heat a deep, large skillet or a pot over high heat. Add 2 tablespoons extra-virgin olive oil and the meat. Season it with grill seasoning and sear it up, browning and crumbling it, for 3 to 5 minutes. Transfer meat to a plate and return pot to stove. Reduce heat to medium- high and add another tablespoon extra-virgin olive oil. Add the mushrooms and begin to brown them before adding the other veggies. After 2 or 3 minutes the mushrooms will begin to shirk and soften. Push the mushrooms off to one side of the pot and add all the remaining veggies to the opposite side of the pot surface. Once the onions, celery, peppers and garlic have been working for a few minutes as well, mix the veggies with the mushrooms. Add the meat back, season with Worcestershire sauce, chipotle in adobo or chipotle powder and cumin. Add in beer to deglaze the pot, scraping up all the pan drippings. Reduce the beer by half, about 2 minutes. Add the black beans, tomatoes, stock and thyme to chili and simmer 10 minutes for flavors to combine. Taste to adjust seasonings. Top bowls of the chili with shredded smoked Gouda and finely chopped raw onions.

DOWN HOME CHILI

Steps:

• In a heavy-bottomed 6-quart pot, heat the oil over medium-high heat. Add the onions, garlic, chili powder, cumin, Creole seasoning, salt, and pepper, and cook, stirring, until the onions are softened, about 4 minutes. Add the beef and cook, stirring, until the meat is brown and cooked through, about 5 minutes, breaking up any clumps. Spoon off and discard the rendered fat.
• Crush the tomatoes with your hands and add them to the pot along with their juices. Add the tomato paste, brown sugar, and stock; stir well and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until thickened, 50 to 55 minutes. Keep warm until ready to serve.