Four Alarm Rib Eye Chili Recipes

Steps:

• For the jalapeno cornbread crumbles: Preheat the oven to 375 degrees F and grease a 12- by-10-inch pan with butter. Set aside.
• Combine the cornmeal, flour, both sugars, baking powder, baking soda and salt in a bowl, then whisk and set aside. In another bowl, combine the eggs, buttermilk, honey and melted butter. Make a well in the center of the dry ingredients and add the wet ingredients; mix until combined. Fold in the jalapenos. Pour into the greased pan, then smooth with a spatula and bake, 10 minutes. Rotate the pan and continue to bake until risen and golden brown, 10 to 20 minutes more. Set aside to cool.
• For the rib eye and red bean chili: Meanwhile, cut the rib eye into medium dice and add to a large bowl. Sprinkle with salt, pepper and 2 teaspoons garlic salt.
• Heat 3 ounces olive oil in the bottom of a large, heavy-bottomed pot over medium-high heat until hot. Add the seasoned meat, in batches if needed, and brown on all sides, about 3 minutes. Remove the meat from the pot, then set aside in a bowl and add the remaining 2 ounces oil to the pot; heat until hot. Add the garlic and onions and stir until the garlic is fragrant, about 30 seconds. Stir in the tomato paste until combined, then pour in the beans and crushed tomatoes, stirring to combine. Stir in the beef broth, oregano, cumin, chili powder, butter, 1 tablespoon kosher salt and the remaining 2 teaspoons garlic salt. Bring to a low simmer and cook to concentrate flavors, 8 to 10 minutes. Stir in the browned meat, then cover. Allow to simmer for 25 minutes.
• Meanwhile, crumble the cornbread into bite-sized pieces.
• Ladle individual servings of chili into bowls. Top with the Cheddar and crumbled cornbread, then drizzle with the sour cream. Garnish with the scallions and serve.

Steps:

• Preheat the grill to medium-high (400 degrees F) and prepare half for indirect grilling. Remove the steaks from the refrigerator, pat them dry and let them sit at room temperature for 30 minutes before grilling.
• To make the herb brush: Starting with the basil, gather the herbs and work around the tip of an 8-inch-long metal skewer. Tie them tightly to the skewer with kitchen twine. Trim the ends of the kitchen twine so there are no long ends. Set aside until ready to grill.
• After the steaks have sat out for 30 minutes, brush both sides with the vegetable oil and season generously with salt and pepper. Transfer the meat to the hot side of the grill for 4 minutes. While the steak is grilling, melt the butter in a small cast iron skillet or saucepan on the grill. Flip the steaks after 4 minutes and baste with the butter, using the herb brush. Grill the steak for an additional 4 minutes.
• Transfer the steaks to the indirect heat side of the grill and baste with the butter and herb brush once again, being sure to leave about 2 tablespoons of the butter in the skillet and remove from the grill. Cook the steaks, undisturbed, over indirect heat until they register 125 to 130 degrees F with an instant read thermometer for medium-rare.
• In the meantime, finely chop the garlic on a large wood cutting board with a juice groove. Season the garlic with 1/2 teaspoon salt. Use the flat side of your knife to mash the garlic and salt together to create a paste. Pour the remaining butter from the skillet onto the cutting board. Use a fork to spread the mixture on the surface area of the board. Cut the kitchen twine from the herb brush and lay the herbs on top of the garlic mixture. Remove the steaks from the grill and rest them on top of the herbs and garlic mixture for 10 minutes before slicing.
• After 10 minutes, remove the bone from the steaks and slice against the grain. Place the meat on the herbs and serve directly from the seasoned cutting board.

Steps:

• Combine ground beef and onion in a large skillet over medium heat; cook and stir until browned, 5 to 8 minutes. Pour off excess grease.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and cut into pieces.
• Combine beef mixture, bacon, kidney beans, baked beans, tomatoes, brown sugar, barbeque rub, chili powder, hot sauce, and garlic powder in a large pot. Cook over medium-low heat, stirring every 30 minutes, until bubbling, 2 to 3 hours. Remove chili from heat and let cool, about 30 minutes.
• Refrigerate chili, 8 hours to overnight.
• Reheat chili over low heat, stirring every 30 minutes, for at least 4 hours before serving.

Steps:

• Lightly oil the bottom of a 3-quart pot with olive oil and lightly sauté the onions, peppers and garlic. Do not brown.
• Add the ground sirloin and brown. Do not drain off fat; this adds to flavor of the chili.
• Mix all the dry ingredients and the hot sauce in the warm water and stir until well dissolved.
• Pour this seasoned water mixture into the meat, peppers, garlic and onions.
• Add the beans and the tomatoes and green chilies.
• Mix to blend all items. Bring to a gentle boil.
• Reduce heat and simmer for 45 minutes to an hour, stirring occasionally.
• Serve with bread or crackers.
• *** If you want your chilli a bit more spiceier try adding a couple diced up habanerro peppers seeds and all.