Being a bit of a buff and a foodie, I just wanted to share the quick recipe of what I was just eating. Feel free to cook, eat, improve upon or throw it away if so be it!
6 lbs thin cut steak, or ground beef depending on how you like your chili
2 yellow onions
4 cloves of garlic
2 habanero peppers
4 jalapeno peppers
2 oz Jack Daniels Whiskey
1 bottle of Guiness Stout
1 can crushed tomato
1 quart of beef stock or juices from crushed tomato
2 T curry powder
3 T cumin
1 T molasses
cheddar cheese or brie
olive oil
Mix beer, whiskey, spices and half stock/liquid, one onion and marinate the meat overnight. Mince remaining onion and smash garlic. In olive oil, cook onions until halfway done and add garlic. Remove the seeds from the peppers, cut thin and toss into the onion and garlic. When caramelized, add molasses and crushed tomato. Move to a stockpot and add sear the meat, removing it from and liquid mixture. Once it is browned on both sides, add onion, garlic and pepper and cook for five minutes on low before adding in the mixed liquid. Let it reduce on low with a lid, simmering only, and add the rest of the liquid. Cook down until a second reduction of 30% or until the chili doesn’t resemble a stew or soup. Serve with cheese, brie is recommended for those who cannot tolerate the habanero peppers.
For those who like hot chili, use six habanero peppers and grind the seeds or make a slurry in a food processor of the peppers and add molasses and raw white onions. Put this on top of your chili and you’ll most likely get the fix you’re looking for!
6 lbs thin cut steak, or ground beef depending on how you like your chili
2 yellow onions
4 cloves of garlic
2 habanero peppers
4 jalapeno peppers
2 oz Jack Daniels Whiskey
1 bottle of Guiness Stout
1 can crushed tomato
1 quart of beef stock or juices from crushed tomato
2 T curry powder
3 T cumin
1 T molasses
cheddar cheese or brie
olive oil
Mix beer, whiskey, spices and half stock/liquid, one onion and marinate the meat overnight. Mince remaining onion and smash garlic. In olive oil, cook onions until halfway done and add garlic. Remove the seeds from the peppers, cut thin and toss into the onion and garlic. When caramelized, add molasses and crushed tomato. Move to a stockpot and add sear the meat, removing it from and liquid mixture. Once it is browned on both sides, add onion, garlic and pepper and cook for five minutes on low before adding in the mixed liquid. Let it reduce on low with a lid, simmering only, and add the rest of the liquid. Cook down until a second reduction of 30% or until the chili doesn’t resemble a stew or soup. Serve with cheese, brie is recommended for those who cannot tolerate the habanero peppers.
For those who like hot chili, use six habanero peppers and grind the seeds or make a slurry in a food processor of the peppers and add molasses and raw white onions. Put this on top of your chili and you’ll most likely get the fix you’re looking for!
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