10-75 Chili
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10-75 Chili
  Chili    Meat  
Last updated 6/12/2012 1:03:12 AM. Recipe ID 26999. Report a problem with this recipe.
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      Title: 10-75 chili
 Categories: Meat
      Yield: 10 Servings
 
      2 lb Ground round
      1 lb Bulk Italian sausage
      4 c  "Basic Brown Soup Stock"
           -or canned beef broth
      1 ts Saffron threads
      3 tb Olive oil
      2 c  Shallots; chopped coarse
      2 tb Garlic; chopped fine
      1 cn (10-oz) green chiles;
           -chopped fine
      1 ts Oregano
      1 ts Whole cumin seeds
    1/2 ts Cayenne pepper
      2 tb Chili powder
      1 ts Salt
           Fresh ground black pepper to
           -taste
      1 cn (6-oz) tomato paste
      1 cn (30-oz) red kidney beans
           -drained
 
    We recently invited firehouse cooks to send in their favorite
  recipes. We ran a contest and the results can be seen in this recipe
  and the "19-Alarm Chili" recipe.  The most frequently submitted dish
  was chili. That makes great sense since firehouse cooks often have to
  stop cooking right in the middle of the preparation of the dish and
  then come back to it later. The dish needs to stand up to this kind
  of treatment. Chili can take it. We have chosen two of the most
  interesting chili dishes and offer them to you without any
  explanation. While chili didn't win the contest, we certainly did
  gain some insight into the meaning of chili. SERVES 10-12
  
    Robert Vazquez, of Engine Company 212 in Brooklyn, New York, sent
  in a recipe that caught the eyes of all of us. He offered strange
  additions that made me think this man is a serious cook; additions
  such as saffron and shallots. You would not think that these subtle
  and expensive ingredients would come through, but they do. This is a
  delicious dish !
  
    I should also tell you that Bob's motto is "You light 'em, we fight
  'em!" He is referring to chili?
  
    In a large, heavy skillet, brown ground meat and sausage. Transfer
  to a 4-quart pot. In the same skillet add beef stock and bring to a
  boil. Remove stock from heat. Crumble saffron and add to the stock.
  Set this aside in a separate bowl. Add olive oil to the skillet and
  cook the shallots and garlic for 5 minutes, stirring frequently.
  Remove from heat. Add canned chiles, oregano, cumin seeds, cayenne
  pepper, chili powder, salt, and a few grindings of black pepper. Stir
  together, then add tomato paste and beef stock. Mix together
  thoroughly. Add this to the meat and bring to a boil. Stir. Reduce
  heat and simmer in half-covered pot for 1-1/2 hours. Add beans
       10    minutes before completion.




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Recipe ID 26999 (Apr 03, 2005)

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