Bens Bone Chili With Blackened Peppers Recipes

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers with cut sides down onto the prepared baking sheet.
• Cook under the preheated broiler until poblano pepper skins have blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 10 minutes.
• Heat a large skillet over medium-high heat. Add beef, chili powder, garlic, cumin, oregano, cayenne pepper, paprika, chipotle pepper, salt, and black pepper. Cook and stir until beef is no longer pink, about 4 minutes. Add onion; cook until slightly softened, about 2 minutes. Add tomatoes with green chiles; cook until onions are translucent, about 5 minutes more. Let beef mixture cool.
• Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
• Run water over the poblano peppers to remove skins and discard them. Drain peppers on paper towels. Place a layer of peppers on the bottom of the prepared dish; place 1/3 of the beef mixture on top. Cover with 1 cup shredded Mexican cheese blend. Repeat layers twice more in the same order.
• Bake, uncovered, in the preheated oven until golden brown on top, about 35 minutes.

Steps:

• Brown the meats in small batches to get a good brown, avoid overcrowding or you'll end up steaming the meat. Pour the meat out into a colander placed over a bowl so you can gauge how much rendered fat you want to add back into the chili depending on how fatty the cuts of meat you're working with are. We don't want a greasy chili but last time I made this I ended up returning all of the fat back into the pot.
• Swirl canola oil in a hot dutch oven until it shimmers and almost smokes.
• Add beef short ribs, brown on all sides and remove.
• Add the ground bison to the canola and short rib drippings, bison is very lean and the fat helps with the browning here.
• Remove browned bison and pour out the accumulated fat for later use.
• Brown the ground beef in small batches, removing rendered fat between batches.
• Add beef soup bones to the pot and brown on all sides.
• At this point, the bones can stay in the pot while you return at least 2 tablespoons of the fat you've collected at this point.
• Turn the heat down and add the diced onion, garlic, shallot, red pepper flakes and salt. Slowly sweat the aromatics with the fat and bones until soft.
• Return all of the meats to the pot and stir it up, set the heat to low, allowing the flavors to meld while we work with the other ingredients.
• Put a copper or stainless steel pan, preferably with low sides which will allow steam to escape, over high heat.
• Add the whole cumin, peppercorns and coriander seeds to the pan and move constantly to toast - remove once you can smell the spices toasting.
• Remove spices from the heat and let cool.
• Slice the peppers lengthwise and remove seeds and stems.
• With the pan very hot, place the peppers cut side down until the edges blacken.
• Turn the peppers skin side down and blacken parts of the outside, remove when the peppers are about half covered in blacked, burned areas.
• Grind the toasted spices and add about 2 tablespoons of the mixture to the chili.
• Add oregano and smoked paprika.
• Dice the blacked peppers and add to the chili.
• Stir the pot up and return to medium heat for 10 minutes to allow the flavors to mingle. We do all of this before adding the tomatoes which tend to take over the chili, so we want to give the meat time to absorb the other flavors.
• Add chopped fresh tomatoes.
• Add can of diced tomatoes and tomato paste. Return to a simmer.
• Add beef stock. The chili should be thick but stir and bubble easily, add more broth if it's too thick.
• Put the lid on the dutch even and put in a 250 degree oven for at least an hour.
• Stir in kidney beans to the pot and return to the oven for another hour at minimum.
• At this point, the chili is ready to enjoy, but the meat on the short ribs may be tough. If you can't wait, just server without the rib meat.
• After another three hours in the oven at 250, the rib meat will be fall off the bone tender and ready to serve.
• Serve with sour cream.

Steps:

• In a medium bowl, mix together the brown sugar, cumin, black pepper, coriander, 1/4 cup chili powder, kosher salt, and soy sauce. In a separate small bowl, mix together 1/2 cup chili powder and blackened seasoning. Set aside.
• Cut ribs from roast, and place in a roasting pan. They will act as a roasting rack. Rub the meat all over with the soy sauce mixture. Then rub and coat with the Cajun seasoning mixture. Let marinate for at least one hour or wrap in plastic, and chill overnight.
• Preheat the oven to 500 degrees F (260 degrees C).
• Remove any plastic from roast, and place pan into the preheated oven. Roast uncovered for 15 minutes in the preheated oven. Pour water into the pan to produce moist heat. Reduce oven temperature to 300 degrees F (150 degrees C), and continue roasting for 1 hour and 10 minutes, or until the internal temperature is at least 130-140 degrees F/55-60 degrees C) for medium rare, or (145-155 degrees F/63-68 degrees C) for medium . Let the roast stand for 30 minutes before carving to let the juices return to the center.

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sauté until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin, and cayenne; stir 2 minutes. Mix in beans, 1/2 cup reserved bean liquid, and tomato sauce. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper.
• Ladle chili into bowls. Pass chopped cilantro, sour cream, grated cheese, and green onions separately.

Steps:

• In a large saucepan, cook the ham, onion, green pepper and garlic in oil until tender. Stir in tomatoes, beans, picante sauce, tomato sauce and water if desired. Bring to a boil. Stir in the olives, bouillon, thyme, salt and pepper. Reduce heat, simmer, uncovered, for 15-20 minutes. Garnish with cheese.

Steps:

• In a stockpot, cook the beef, onion, green pepper and celery over medium heat until meat is no longer pink and vegetables are tender; drain., Stir in the beans, tomato puree, salsa, tomatoes, broth, water, seasonings and, if desired, browning sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chili reaches desired thickness. If desired, garnish with chopped onion and cheese.