Jacks 6am Alarm Chili Recipes

Steps:

• Heat the oil in a medium Dutch oven over medium-high heat. When the oil is hot, add the rib-eye and cook until browned all over and the fat has rendered, 4 to 5 minutes. Remove the rib-eye to a baking sheet and turn the heat down to medium.
• Add the onions, poblanos, bell peppers, Anaheim peppers, serranos and garlic to the Dutch oven and sauté until softened, 5 minutes. Add the chili powder, coriander, cumin, cayenne and 1 teaspoon salt; cook for another 2 to 3 minutes to toast the spices. Next, stir in the tomato paste; cook, stirring, for 2 minutes to toast the tomato paste and incorporate it into the vegetables. Deglaze the pot with the lager, bring to a boil and cook until reduced by half, 5 minutes. Add the chipotle puree, crushed tomatoes, pinto beans, kidney beans, corn and the rib-eye. Bring the chili to a simmer and cook, partially covered, for 30 minutes, until the chili has thickened and the rib-eye is very tender. Season with salt to taste. Serve with your favorite toppings.

Steps:

• Brown beef in a Dutch oven; drain.
• Add tomato sauce, 2 cups water, paprika, cumin, onion flakes, garlic salt, chili powder, and ground red pepper.
• Cover and simmer for 30 minutes, stirring occasionally.
• Dissolve 2 tablespoons masa into 1/4 cup hot water to make a thick, but flowable mixture.
• Add masa mixture to chili.
• Cover and simmer another 15-20 minutes.

Steps:

• Soak ancho chiles in hot water to cover until softened, about 30 minutes. Drain well.
• While chiles soak, mince 1 whole garlic clove and mash to a paste with 1/2 tablespoon salt, 1/2 tablespoon cumin, and 1/2 tablespoon chili powder. Pat beef dry and toss with spice mixture in a large bowl until coated.
• Heat 2 tablespoons oil in a wide 6- to 7-quart heavy pot over moderately high heat until hot but not smoking, then brown beef in 3 or 4 batches, without crowding, turning occasionally, about 5 minutes per batch (lower heat as needed; spice mixture burns easily). Transfer beef as browned to another bowl. (Do not clean pot.)
• Purée anchos in a blender along with tomatoes (including juice), chipotles in adobo, cilantro, remaining 2 whole garlic cloves, and remaining 1/2 tablespoon salt until smooth.
• Add enough oil to fat in pot to total 3 tablespoons, then cook onions and chopped garlic over moderate heat, stirring and scraping up brown bits from beef, until softened, 8 to 10 minutes. Add oregano, remaining tablespoon cumin, and remaining tablespoon chili powder and cook, stirring, 2 minutes. Add chile purée and 1 chopped serrano and simmer, stirring, 5 minutes. Stir in beer, water, and beef along with any juices accumulated in bowl and gently simmer, partially covered, stirring occasionally and checking often to make sure chili is not scorching, 2 hours.
• Taste sauce, then add more serrano if desired and continue to simmer, partially covered, until beef is very tender and sauce is slightly thickened, 1 to 2 hours more. (If chili becomes very thick before meat is tender, thin with water as needed.)
• Coarsely shred meat (still in pot) with 2 forks and cool chili completely, uncovered, then chill, covered, 1 to 2 days to allow flavors to develop.
• Reheat over low heat, partially covered, stirring occasionally, until hot, about 30 minutes. Add beans (if using) and simmer, stirring, 5 minutes.

Steps:

• Brown The meat in a large skillet ( drain if desired- The fat gives it a better flavor).
• Once cooked through, add the onions, tomatoes, garlic, and a tablespoon of canola oil.
• Saute Until the Onions are slightly browned or colored by the tomatoes.
• Add the seasonings ( EXCEPT the bay leaves).
• Cook two minutes ensuring that everything is coated by the seasonings.
• In a large sauce or soup pot, pour the can of chicken broth inches.
• carefully remove the Browned meat mixture and gently pour into the canned broth.
• Set On Medium- High heat.
• Stir in the Jalepeno and Bay leaves and the two Tablespoons of Red Pepper Paste.
• Cover and let boil five to ten minutes.
• Turn down heat and cook for about 30 minutes ( depending on your stove, cooking times may vary).
• Side Note: While cooking taste the chili and add more seasonings if desired.

Steps:

• brown all meat, chop onion,peppers,garlic, add all ingredients, spices, and meat to pot, stir and heat to a slow boil for 2 hours, refrigerate over night, reheat following day serve-- even better the 3rd day.

Steps:

• Combine chorizo and chicken in skillet and cook over medium-high heat until sausage is cooked through and chicken is no longer pink. Meanwhile prepare the peppers, onion, and garlic; drain and rinse the beans.
• Drain chorizo and chicken mixture of excess grease and put into extra large cooking pot. Combine with beans, peas, tomatoes, spices, vegetable stock, beer, peppers, onion, hot sauce, and garlic. Stir until ingredients are well mixed.
• Bring chili to boil stirring frequently. Once brought to a boil, reduce heat to medium and simmer 1 hour covered stirring occasionally. Serve in bowl with sour cream and shredded Monterey Jack cheese.