Hemingways 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:

• In highball or tall glass over ice, mix rum, lime juice, grapefruit juice and simple syrup. Garnish with lime slice.

Steps:

• 1. rinse meat and lightly brown in small batches until grey in color and add to pot
• 2. add broth and tomato sauce and 1/3 of the spices and bring to a boil. reduce for two hours
• 3. add the 1/3 of the spices and simmer on low for 30 minutes.
• 4. add the remaining spices and simmer for 30 minutes,
• 5. adjust to taste with small amounts of Louisiana Hot sauce Cumin or salt. Add more broth if needed for tender meat.
• 6. Top with heaping tablespoon of India Relish

Steps:

• Pour the Pernod into a champagne glass, then add the champagne.