Blackened & Blue Chili
Ingredients
| Ingredient | Quantity |
|---|---|
| Yellow onion - finely diced | 1, 1, 2, 2 tablespoons, 1 pound, 1 pound, 28 ounce can, 15 ounce can, 6 ounce can, 15 ounce can, 15 ounce can, 1 cup, 2 tablespoons, 2 teaspoons, 2 teaspoons, 2 teaspoons, 2 teaspoons, 2 teaspoons, 2 teaspoons, 1 tablespoon, 2 teaspoons, 1 cup, 1 cup, 1 cup, 3 tablespoons, 1/2 cup, 1 teaspoon, 6 ounces |
| Green pepper - finely diced | |
| Garlic clove - minced | |
| Olive oil | |
| Ground beef (93/7) | |
| Hot Italian sausage (casing removed) | |
| Crushed tomatoes - canned | |
| Diced tomatoes - canned | |
| Tomato paste | |
| Kidney beans - canned | |
| Black beans - canned | |
| Black Box Merlot | |
| Smoked paprika | |
| Dried basil | |
| Dried oregano | |
| Cayenne pepper | |
| Onion powder | |
| Garlic powder | |
| Parsley flakes - dried | |
| Kosher salt | |
| Black pepper | |
| Shallots- sliced thin | |
| Vegetable oil | |
| Celery - finely minced | |
| Lemon zest | |
| Parsley - fresh - finely minced | |
| Kosher salt | |
| Blue cheese |
Directions
1. Make blackened seasoning: combine paprika, basil, oregano, cayenne, onion powder, garlic powder, parsley flakes, 1 tablespoons kosher salt and black pepper in a small bowl. Set aside. Set aside 2 tablespoons for later use.
2. Place large stock pot on stove over medium heat. Heat 2 tablespoons olive oil. Add onion, green pepper and garlic clove. Saute for 3-4 minutes. Add ground beef and Italian sausage. Break up meat until crumbled and cooked through. Drain off fat. Add in blackened seasoning. Reserve 2 tablespoon seasoning for fried shallots.
3. Add crushed tomatoes, diced tomatoes, tomato paste, kidney beans and black beans, and Black Box Merlot. Stir everything together. Bring to boil. Once boiling, turn heat down to medium low and let simmer for 1 hour, stirring occasionally.
4. Make celery gremolata: in a medium bowl combine minced celery, lemon zest, minced parsley and 1 teaspoon kosher salt. Set aside.
5. Make crispy shallots: heat vegetable oil in shallow pan over medium high heat. Drop in sliced shallots in small batches. Fry for 2-3 minutes until brown and crisp. Remove from pan and drain on paper towel. While hot, sprinkle with reserved blackened seasoning. Repeat until all shallots are cooked.
6. To serve: place chili in bowls. Top with crumbled blue cheese, celery gremolata and fried shallots. Enjoy!