Beeflamb Chili Recipes

Steps:

• Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
• Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
• Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
• Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
• Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
• Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
• Top with sour cream, Cheddar and scallions. Serve with tortilla chips.

Steps:

• Brown meat in a large pot over high heat. If using lean meat, add vegetable oil. When no longer pink, add onions and peppers, and cook stirring frequently,until onions are pale gold color. Add garlic and mushrooms cook until mushrooms give off liquid. Add seasonings and chipotle peppers with sauce and cook for 1 minute. Add tomatoes, lime juice, beans, and broth. Bring to a boil and add tortillas until desired consistency is reached.

Steps:

• Instructions for the night before:.
• Trim livers (To do this remove any white, stringy portions with your fingers or a knife).
• Place livers in a medium bowl and cover with water.
• Squeeze in the juice of 2 lemons and place in fridge for at least 8-12 hours. This will neutralize some of the strong flavor of the liver.
• The next day:.
• Warm oil over medium heat.
• Add onions, garlic and liver, mincing liver as finely as possible while you sautee. When the onions are soft and the liver resembles a coarse paste(about 10 minutes), add ground beef and saute until brown.
• Once the ground beef is browned, add the tomatoes and spices. If needed, pour in enough water/broth so that the meat is fully submerged.
• Bring chili to a boil, then reduce heat to low and simmer for an hour.
• Enjoy!