Chili
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OUr favourite is one by Tyler Florence. REC: Beef Chili with Ancho, Red Beans, and Chocolate
Beef Chili with Ancho, Red Beans, and Chocolate
Recipe courtesy Tyler Florence
2 ancho chiles, seeded and hand-torn into pieces
3 pounds beef shoulder, cut into large cubes
Sea salt and freshly ground black pepper
2 onions, diced
10 garlic cloves, halved
3 canned chipotle peppers in adobo, chopped
1 jalapeno, seeded and chopped
2 tablespoons chili powder
2 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon sweet paprika
1 tablespoon dried oregano
1/4 teaspoon ground cinnamon
1 teaspoon sugar
1 (28-ounce) can whole tomatoes
2 tablespoons tomato paste
2 (15 1/2-ounce) cans kidney beans, drained
1/4 cup cornmeal
1 tablespoon grated unsweetened chocolate
3 cups shredded white Cheddar, for garnish
2 bunches chopped chives, for garnish
1 1/2 cups sour cream, for garnish
Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chiles in a mini food processor and pulse to a powder. Season the beef shoulder all over with salt and pepper and then put it in a large soup pot. Add enough water to cover by 1 inch, about 3 quarts, and place over medium heat. Bring to a boil and skim off any foam that rises to the surface. Mix in the onions, garlic, chipotles, and jalapeno. Stir in the chili powder, coriander, cumin, paprika, oregano, cinnamon, sugar, and the powdered ancho chiles.
Pour the entire can of tomatoes with their liquid into a bowl and hand-crush until chunky; add it to the pot along with the tomato paste. 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, take a wooden spoon and beat the chili vigorously so the meat comes apart in shreds.
Add the next layer of flavor by stirring in the beans and cornmeal. Season with salt and pepper and simmer for 1 hour, stirring occasionally. Cover the pot only partially so the steam doesn't get trapped under the lid and drip down into the chili, making it watery. In the last 5 minutes of cooking, stir in the grated chocolate. Garnish each serving with the shredded Cheddar, chives, and sour cream.
Beef Chili with Ancho, Red Beans, and Chocolate
Recipe courtesy Tyler Florence
2 ancho chiles, seeded and hand-torn into pieces
3 pounds beef shoulder, cut into large cubes
Sea salt and freshly ground black pepper
2 onions, diced
10 garlic cloves, halved
3 canned chipotle peppers in adobo, chopped
1 jalapeno, seeded and chopped
2 tablespoons chili powder
2 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon sweet paprika
1 tablespoon dried oregano
1/4 teaspoon ground cinnamon
1 teaspoon sugar
1 (28-ounce) can whole tomatoes
2 tablespoons tomato paste
2 (15 1/2-ounce) cans kidney beans, drained
1/4 cup cornmeal
1 tablespoon grated unsweetened chocolate
3 cups shredded white Cheddar, for garnish
2 bunches chopped chives, for garnish
1 1/2 cups sour cream, for garnish
Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chiles in a mini food processor and pulse to a powder. Season the beef shoulder all over with salt and pepper and then put it in a large soup pot. Add enough water to cover by 1 inch, about 3 quarts, and place over medium heat. Bring to a boil and skim off any foam that rises to the surface. Mix in the onions, garlic, chipotles, and jalapeno. Stir in the chili powder, coriander, cumin, paprika, oregano, cinnamon, sugar, and the powdered ancho chiles.
Pour the entire can of tomatoes with their liquid into a bowl and hand-crush until chunky; add it to the pot along with the tomato paste. 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, take a wooden spoon and beat the chili vigorously so the meat comes apart in shreds.
Add the next layer of flavor by stirring in the beans and cornmeal. Season with salt and pepper and simmer for 1 hour, stirring occasionally. Cover the pot only partially so the steam doesn't get trapped under the lid and drip down into the chili, making it watery. In the last 5 minutes of cooking, stir in the grated chocolate. Garnish each serving with the shredded Cheddar, chives, and sour cream.
Best Chili
Thanks for these recipes
Anyone here ever been to kraft's website (creamcheese.com)? Here is a great chili recipe from the site:
Best-Ever Chili
Prep Time: 5 min
Total Time: 20 min
Makes: 4 servings, about 1 cup each
1/2 lb. extra-lean ground beef
1 tsp. chili powder
1 can (15 oz.) no-salt-added kidney beans, drained
1 can (14.5 oz.) fire-roasted tomatoes, undrained
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese
1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
COOK meat with chili powder in large skillet on medium-high heat until meat is cooked through, stirring frequently.
STIR in beans, tomatoes and salsa. Bring to boil. Cover; reduce heat to medium. Simmer 10 min., stirring occasionally.
SERVE topped with the cheese and sour cream.
Thanks for these recipes
Anyone here ever been to kraft's website (creamcheese.com)? Here is a great chili recipe from the site:Best-Ever Chili
Prep Time: 5 min
Total Time: 20 min
Makes: 4 servings, about 1 cup each
1/2 lb. extra-lean ground beef
1 tsp. chili powder
1 can (15 oz.) no-salt-added kidney beans, drained
1 can (14.5 oz.) fire-roasted tomatoes, undrained
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese
1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
COOK meat with chili powder in large skillet on medium-high heat until meat is cooked through, stirring frequently.
STIR in beans, tomatoes and salsa. Bring to boil. Cover; reduce heat to medium. Simmer 10 min., stirring occasionally.
SERVE topped with the cheese and sour cream.