Fa Guy Ta Chili Recipes

Steps:

• Dissolve yeast in 1/2 cup warm water. Sprinkle a dash of sugar on top to feed it. Set aside to proof.
• Meanwhile, in a large bowl, add flour and make a well in the middle. On top of the flour, add sugar, salt, butter pieces and lemon zest.
• After yeast is bubbly, pour into the well and sprinkle a little flour on top. Add beaten eggs to yeast in center. Using a wooden spoon, start stirring in the eggs, adding/pulling in a little bit of flour from the sides. When you can't stir it anymore, begin to add the warm milk and keep stirring and adding milk until it's impossible to stir.
• Now, using your hands, keeping adding milk and blending in the flour until the dough is soft and barely tacky but not wet. You may or may not use all the milk (depends on the weather).
• Turn out the dough onto a very lightly floured surface. Knead for about 10 to 15 minutes to develop the gluten properly. Dough should spring back quickly from touch. Put into a lightly oiled bowl, turn once and cover with plastic wrap (touching the dough) and a towel. Place in a warm area to rise for at least one hour (should double in bulk).
• When fully risen, remove and divide dough in two. Set one aside under a warm towel. With the remaining piece, divide it into three equally-weighted pieces. Set two aside. Using a heavy rolling pin and your hands, begin to roll the dough into a rectangle. (Size doesn't matter, just so long as it isn't longer than a 1/2 sheet pan.) It should be very thin.
• Using a pastry brush, coat the whole piece in melted butter. Liberally sprinkle on the cinnamon/sugar mixture and spread some raisins (if you want) over the whole piece. Carefully roll up the dough lengthwise. Pinch the seam together and place on 1/2 sheet pan that is lined with parchment paper. Cover with a warm towel. Repeat the process with the other two pieces of dough.
• When all three are done, braid the "strands" loosely together. Cover with a clean towel and place in a warm place to rise again for at least 30 minutes.
• Repeat the whole process with the other half of your dough batch.
• Paint the braids with the egg wash and bake in a preheated 350 degree oven for approximately 25 to 35 minutes. Bread should be deep brown and slightly hollow when tapped.
• Slide the bread on the paper off the pan onto a cooling rack and allow to cool to the touch. Remove paper.
• If you want to pack it for a gift, allow it to cool completely. Then wrap tightly in good plastic wrap, then in foil. Cover with pretty cellophane and tie each end with curling ribbon.

Steps:

• Remove the stems and seeds from the dried chiles and tear them into large pieces. Toast the chiles in a large skillet over medium-high heat until they start to change color, about 2 minutes. Transfer to a small bowl and add hot water to just cover the chiles. Cover and let steam for 15 minutes. Place the chiles and liquid in a blender and puree until smooth. Set aside.
• In a large Dutch oven over medium-high heat, combine the olive oil, onion, garlic, bell pepper, Fresno chile and Anaheim chiles and cook until the onion is translucent, 6 to 7 minutes. Add both kinds of beef and cook until browned and cooked through, 7 to 8 minutes.
• Add the flour, chili powder, cumin, black pepper and cayenne and cook until fragrant, about 2 minutes. Deglaze the pot by adding the beer and scraping up the browned bits from the bottom of the pot. Add the stock, blended chiles and salt and bring to a boil, then reduce the heat to a low simmer.
• Partially cover the pot and simmer until the beef is tender and the chili has thickened, about 2 hours. Remove from the heat. Stir in the cilantro, cover and keep warm until serving. Serve with toppings.

Steps:

• Add the bacon grease and butter to a large stockpot over high heat. Add the Anaheim chiles, poblano chiles, red bell peppers, jalapeno chiles and onions, and cook until caramelized, about 5 minutes. Add the garlic and saute 1 minute longer. Add the chuck and brown, about 4 minutes. Add the ground beef and sausage and brown, stirring gently, trying not to break up the ground beef too much. Cook until the meat is nicely browned and cooked through, 7 to 10 minutes. Add the chili powder, cayenne, coriander, cumin, granulated garlic, granulated onion, paprika, salt and black pepper, and cook until fragrant, about 1 minute.
• Add the tomato sauce and paste, and stir to caramelize, about 2 minutes. Stir in the beer and stock. Add the kidney and pinto beans; lower the heat and simmer, about 2 hours.
• Serve the chili in bowls over Double-Fried French Fries and garnish with crackers, green onions and Cheddar.
• Peel the potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks.
• Fill a large bowl with water and soak the potatoes, submerged, at least 30 minutes and up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing.
• Fit a heavy stockpot with a deep-fry thermometer and heat the oil to 325degress F.
• Remove the potatoes from the water and pat dry to remove excess water. Carefully place two handfuls of potatoes into the hot oil. There should be at least 1 inch of oil above the potatoes. Parcook until the potatoes are light brown, 5 to 7 minutes. Remove the potatoes, gently shaking off the excess oil and let them drain on a rack. Repeat the process until all of the potatoes are parcooked.
• Raise the heat of the oil to 350 degrees F. Cook the potatoes again, two handfuls at a time, until golden brown, about 2 minutes. Remove the potatoes from the oil, shake off the excess oil, place in a bowl and sprinkle lightly with salt and pepper. Repeat the process until all of the potatoes are cooked.