UPTOWN DOWN-HOME CHILI
Make and share this Uptown Down-Home Chili recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Heat a large pot over high heat; add 2 tablespoons olive oil and the meat; season it with grill seasoning and sear it, browning and crumbling it, for 3-5 minutes.
- Transfer meat to a plate and return the pot to the stove.
- Decrease the heat to med-high and add the remaining tablespoons olive oil.
- Add in the mushrooms and begin to brown them before adding the other veggies.
- After 2-3 minutes the mushrooms will begin to shrink and soften.
- Push the mushrooms off to one side of the pot and add all the remaining veggies to the opposite side of the pot.
- Once the onions, celery, bell peppers, and garlic have been working for a few minutes, mix the veggies with the mushrooms.
- Return the meat to the pan, and season with the Worcestershire sauce, chipotle, and cumin.
- Add the beer to deglaze the pot, scraping up all the pan drippings.
- Reduce the beer by half, 2 minutes.
- Add the black beans, tomatoes, broth, and thyme to the chili; simmer for 10 minutes to let the flavors combine.
- Taste to adjust the seasonings.
- Top bowlfuls of the chili with shredded smoked Gouda and finely chopped raw onions.
Nutrition Facts : Calories 950.6, Fat 50.1, SaturatedFat 20.9, Cholesterol 212.2, Sodium 1103.1, Carbohydrate 47.9, Fiber 12.5, Sugar 8.9, Protein 72.4
UP NORTH CHILI
Provided by Food Network
Time 4h20m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- In a large pot, heat 3 tablespoons of olive oil and brown the meat, about 3 minutes on each side. Remove the meat. Add the garlic, onion, and chiles and cook until soft. Return the meat to the pot. Add chili powder, cumin, oregano, salt, cayenne, beer, and coffee. Simmer meat, uncovered, at a low temperature for 2 1/2 to 3 hours, until the meat can be shredded with a fork. Do not let meat dry out; add beer as necessary. When ready, remove meat to a cutting board and shred, returning the shredded meat to the pot. Add tomatoes and kidney beans. Continue to simmer, uncovered, for 1 hour. Serve garnished either with a dollop of sour cream and chopped green onions or grated cheddar cheese and chopped red onions.
DOWN HOME CHILI
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Yield Makes 6 cups
Number Of Ingredients 13
Steps:
- In a heavy-bottomed 6-quart pot, heat the oil over medium-high heat. Add the onions, garlic, chili powder, cumin, Creole seasoning, salt, and pepper, and cook, stirring, until the onions are softened, about 4 minutes. Add the beef and cook, stirring, until the meat is brown and cooked through, about 5 minutes, breaking up any clumps. Spoon off and discard the rendered fat.
- Crush the tomatoes with your hands and add them to the pot along with their juices. Add the tomato paste, brown sugar, and stock; stir well and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until thickened, 50 to 55 minutes. Keep warm until ready to serve.
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