Red Eye Chili Recipes

Steps:

• Heat the oil in a medium Dutch oven over medium-high heat. When the oil is hot, add the rib-eye and cook until browned all over and the fat has rendered, 4 to 5 minutes. Remove the rib-eye to a baking sheet and turn the heat down to medium.
• Add the onions, poblanos, bell peppers, Anaheim peppers, serranos and garlic to the Dutch oven and sauté until softened, 5 minutes. Add the chili powder, coriander, cumin, cayenne and 1 teaspoon salt; cook for another 2 to 3 minutes to toast the spices. Next, stir in the tomato paste; cook, stirring, for 2 minutes to toast the tomato paste and incorporate it into the vegetables. Deglaze the pot with the lager, bring to a boil and cook until reduced by half, 5 minutes. Add the chipotle puree, crushed tomatoes, pinto beans, kidney beans, corn and the rib-eye. Bring the chili to a simmer and cook, partially covered, for 30 minutes, until the chili has thickened and the rib-eye is very tender. Season with salt to taste. Serve with your favorite toppings.

Steps:

• Position a rack in the center of the oven and preheat oven to 300°.
• In a large Dutch oven, heat 1 tablespoon oil over med-high heat.
• Season the beef with the salt and pepper.
• In batches without crowding, add the beef and cook, turning occasionally and add more oil as needed, until browned, about 8 minutes.
• Using a slotted spoon, transfer the beef to a plate.
• Pour out all but 2 tablespoons of fat from the pot and return the pot to medium heat.
• Add onion, bell pepper, and jalapeno and cook, stirring often, until tender, about 6 minutes.
• Stir in the garlic and cook until fragrant, about 1 minute.
• Stir in the ground ancho chile powder, oregano, and cumin and stir for 15 seconds.
• Stir in the coffee and tomatoes.
• Bring to a boil over high heat, scraping up the browned bits in the pan.
• Return the beef and any collected juices to the pot.
• Cover the pot and place in the oven.
• Bake until the meat is very tender, about 2 1/4 hours.
• Remove from the oven and let stand for 5 minutes.
• Skim off and discard the fat that rises to the surface.
• Return the pot to medium heat.
• Whisk in the cornmeal and chocolate.
• Cook until the sauce boils and thickens, about 2 minutes.
• Season with salt and pepper; serve hot.

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:

• The process: In a large skillet add 2 Tblsp oil/fat bring to heat and start caramelizing onion once soft add bell pepper and garlic when soft empty skillet and set aside In a large skillet add 2Tblsp oil/fat bring to heat and start searing meat in batches evenly distribute the meat pork batches add some kosher salt and ground pepper once browned dump into dutch oven or stock pot along with onion mix place lid on pot to hold heat Now bring your soaking chili pods and using an emersion blender or blender(in batches) start blending until smooth and all turns into a sauce, it will thicken. After blending add all your spices except tomato stuff and broth then blend again for about 3-5 minutes. Dump the sauce pan in your pot with the meat and onion mix Add tomato stuff and broth stir really good and set on medium high heat covered until simmer is achieved at this point check on how thick it is if to thick add some broth if to soupy take cover off and let it cook down. Also if you think you need more heat add cayenne to hot add a little catsup at a time until satisfied (do these additions in small increments so you don't over do it. I have tried and made my own chili powders they just don't keep very good . I buy my dried peppers making sure they are soft and pliable then seal them in my seal-a-meal they will keep for a long time. Plus you can pre-make your chili base seal it freeze it and all you have to do is add meat and onion mix. I like my chili spicy with white pepper for the front bite and cayenne for the back bite, this is the heat you feel on the front of your tongue and the warm glow all over at the back (kind of like your first kiss). Feel free to build upon this and try new chili's Bon apitito