Chili Gastrique Recipes

Steps:

• Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
• Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
• Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
• Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
• Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
• Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
• Top with sour cream, Cheddar and scallions. Serve with tortilla chips.

Steps:

• Whisk gochujang, green onions, soy sauce, rice vinegar, garlic, sesame seeds, sugar, ginger, and sesame oil together in a bowl until smooth.

Steps:

• Preheat oven to 400°F Bake chilies until fragrant and softened, about 5 minutes. Let cool for 2 minutes. Stem, seed and break into small pieces.
• Combine sugar and water in small saucepan, and set over high heat. Cook, without stirring, until mixture begins to turn gold around the edges of pan. Continue cooking, swirling pan, until mixture is light gold. (Do not let caramel darken, or it weill result in a bitter marinade.) Immediately add garlic and cook, stirring, for 30 seconds.
• Remove from heat, and stir in chilies. Stir in orange juice and vinegar; set over medium heat, and cook, stirring constantly, until syrupy, about 2 minutes. Use marinade immediately.
• If desired, turn marinade into finishing sauce: after removing meat, pour marinade into a nonreactive saucepan, and boil for 3 minutes. Brush on cooked meat just before serving.

Steps:

• Preheat oven to 300 degrees. Bake chiles until fragrant and softened, about 5 minutes. Let cool for 2 minutes. Stem, seed, and break into small pieces.
• Combine sugar and water in a small saucepan, and set over high heat. Cook, without stirring, until mixture begins to turn gold around edges of pan. Continue cooking, swirling pan, until mixture is light gold. (Do not let caramel darken, or it will result in a bitter marinade.) Immediately add garlic and cook, stirring, for 30 seconds.
• Remove from heat, and stir in chiles. Stir in orange juice and vinegar, set over medium heat, and cook, stirring constantly, until syrupy, about 2 minutes. Use marinade immediately.
• If desired, turn marinade into a finishing sauce: After removing meat, pour marinade into a nonreactive saucepan, and boil for 3 minutes. Brush on cooked meat just before serving.

Steps:

• Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
• After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.

Steps:

• In a Dutch oven, cook and crumble beef with onion over medium-high heat until beef is no longer pink, 5-7 minutes; drain., Add tomato paste, spices and garlic; cook and stir over medium heat 5 minutes. Stir in vinegar and broth until blended. Add remaining ingredients; bring to a boil. Simmer, covered, until apples are tender and flavors are blended, about 45 minutes, stirring occasionally. Serve with toppings as desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.