Doctor This Recipie: Spicy Beef Chili

[Monster]

From here.

Spicy Beef Chili



Recipe courtesy of Food Network

1 pound coarsely ground beef chuck
1 teaspoon dried thyme leaves
1/2 teaspoon dried sage leaves
1 clove garlic, minced

2 tablespoons olive oil
1 medium yellow onion, chopped
2 cloves garlic, chopped
1/2 shallot, chopped
1 red bell pepper, seeded, chopped
1/2 jalapeno pepper, halved, seeded chopped
1 tablespoon chili powder
1/4 teaspoon cayenne pepper, or to taste
1/2 teaspoon ground chipotle pepper, or to taste
Salt, to taste
1 cup Gallo burgundy wine
1 (16 ounce) can crushed tomatoes
1 (16 ounce) cans black beans, drained and rinsed
1 (16 ounce) bag corn chips

In a medium, hot soup pot brown the chuck with the thyme, sage and garlic. When browned remove and drain beef. Set aside. In the same pot heat the oil and add the onion, garlic, shallot, red bell pepper and jalapeno. Saute until vegetables begin to brown, about 7 to 10 minutes. Add chili powder, cayenne pepper, chipotle pepper, salt and cook, stirring, until spices begin to stick to the pan. Add Gallo burgundy and cook until liquid is reduced by 1 half. Add tomatoes and bring to a boil. Stir in beans and reserved beef and simmer, partially covered, over medium low heat for 1 hour. Serve with corn chips. Chili may be made, up to 2 days in advance and kept covered and refrigerated. Reheat to serve.

Yield: 4 to 6 servings

[Unrepresented]

Dude, they call that spicy?

I generally add at least a half dozen serannos or jalapenos, seeds and all to any chili-dish I cook.

I also (call this sacrilidge if you must) tend to go with pork instead of beef, because it's usually on special here for cheap.

I've been making a chili/stew lately, here's my recipe:

2 lbs pork shoulder strips bone in
1 large leek
2 lbs potatos
2 28 oz cans diced tomatoes
1 can kidney beans
1 can louisiana style red beans
6 cloves garlic
6 seranno peppers
1 red pepper
tsp cumin
tbs red pepper flakes
tsp paprika
tbs chili powder
2 bottles beer

In a greased skillet add coarsely chopped pork shoulder (save bone) and coursely chopped leek. Cook until leek is tender and pork is browned. Add cumin, paprika, red pepper flakes. Deglaze with beer as necessary.

In a toaster oven, add 6 cloves of unpeeled garlic and 6 seranno chili peppers and broil until garlic is soft and pepper skin starts to separate. When finished remove skin and stems from peppers and chop finely. Remove peel from garlic and smash.

In another pot, boil potatos, when finished chop coarsely.

Now, add all ingredients to a large cooking pot, add beers, add drained kidney beans, tomatoes, and bone from shoulder, and any other ingredients I listed above (including chopped red pepper). Cook on medium high and stir regularly until good and thick.

Salt to taste.

Justin

[Rayney]

I dont want ot doctor it! I just want to eat it! YUM!


The food, you dirty perves...I want to eat the food. Or Justin. Either way

[colonel]

They both sound good. Zach's is more to suit the average tastes while Justin's leans towards the chili head, arse burnin',don't eat this and go anywhere near a female kinda' thing. I also like the roasted garlic but I would do it "low & slow"(1&1/2 hrs @ 200o)
I would also add sweet corn & some lentils to thicken it up.
Bon Appetite.

[Monster]

Quick note: this is not how I make my chili, I'm pulling these recipies off of websites.

[FallenAngel]

I like the recipie as it is right now but one thing you could do would be to substitute ground deer instead of the beef. I know it sounds kinda weird but it's actually really good. I don't care for deer by itself, but in chili I think it's wonderful.

[colonel]

Yeah. Moose works too. Very rich flavour. Might have a hard time bagging one in So Cal though.LOL