Do Ahead Essentials Chili Meat In The Freezer Recipes

Steps:

• PREP/PREPARE
• The beer will help to tenderize the cubes of beef, and the chili powder will get it nice and flavorful.
• The chili spice powder will season the meat and get it ready for whatever you want to use it in. This is the seasoning that I used... So yummy: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/autumn-winter-essentials-chili-chili-spice-mix.html
• Gather your ingredients (mise en place)
• Chop the steak into cubes... chop, chop, chop.
• Add the steak to a bowl, and cover with the beer, then drink what is left.
• Let the beef sit for about an hour.
• While the beef is getting drunk, add the Italian sausage to a pot over medium heat, and cook until it begins to brown.
• Add the cubed beef (with the beer), and the ground chuck, then cook until it begins to brown.
• Add the chili seasoning and reduce the heat to low.
• Cook until most of the beer evaporates, and then allow to cool down.
• Place in freezer or vacuum sealer bags and freeze until needed.
• PLATE/PRESENT
• Use in any recipe that calls for chili meat, like a bowl of chili, tacos, Mexican salads... Whatever. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• 1. PREP/PREPARE
• 2. This recipe uses two other recipes of mine. One is for the chili seasoning, and the other is for the meat. You do not have to use them; however, if you do, here they are: Autumn/Winter Essentials: Chili, Chili Spice Mix https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/autumn-winter-essentials-chili-chili-spice-mix.html?r=2 Do Ahead Essentials: Chili Meat in the Freezer https://www.justapinch.com/recipes/main-course/beef/do-ahead-essentials-chili-meat-in-the.html?r=1
• 3. When it comes to canned tomatoes, there are great, good, and not so good brands. If you are interested in reading more on this fascinating subject, here are two articles I wrote, one that describes the different brands lurking out there, and another that talks about getting canned tomatoes tasting fresh. https://www.justapinch.com/recipes/soup/soup-other-soup/cooking-class-the-best-canned-tomatoes.html?r=1 https://www.justapinch.com/recipes/sauce-spread/sauce-spread-other-sauce-spread/removing-the-bitter-taste-from-canned-tomatoes.html?r=2
• 4. FYI: When it comes to the tomatoes, I usually can of whole peeled tomatoes, put them into a bowl, and use my hands to squeeze them until they break up. Why? Because that is how Aunt Josephine did it.
• 5. You will need a big old pot to make this recipe.
• 6. The "Dark Secret" to this recipe is the addition of dark chocolate. Which probably is not all that much of a secret to begin with. Just remember, to be careful. Adding to much chocolate (a little goes a long way) can turn your recipe from awesome to awful.
• 7. Gather your Ingredients (mise en place).
• 8. Add the chopped bacon to a large pot over medium heat.
• 9. Cook until the bacon renders its fat but does not crisp, about 5 - 7 minutes.
• 10. While the bacon is rendering chop up the onions, and mince the garlic.
• 11. Add the onions; along with the garlic, to the pot with the bacon.
• 12. Allow them to soften but not brown, about 3 - 5 minutes.
• 13. Add the beef stock tomatoes, and apple cider vinegar, then bring up to a simmer.
• 14. Add the recipe of make-ahead beef and stir to combine.
• 15. Add the dry ingredients and stir to combine.
• 16. Whisk together the flour and stock (The Slurry).
• 17. Add to the simmering chile and stir into the pot.
• 18. Simmer for an additional 25 - 30 minutes, to allow the chili to thicken, and the flavors to blend.
• 19. PLATE/PRESET
• 20. Serve while nice and hot, with some of my suggested side items. Enjoy.
• 21. Keep the faith, and keep cooking.