Chili Sho

"Earthy, hearty and right at home; this chili, made one cloudy Sunday afternoon, is surely one to keep you close and warm. Never an after thought, as it settles on your tongue, with a lasting yet hesitating heat sensation, that keeps you wanting more."

Prep Time

20 MINUTES

Cook Time

1.5 HOURS

Paired With

Pinot Noir

Main Protein

Beef

Ingredients

IngredientQuantity
LEAN GROUND BEEF 2 lbs, 2 lbs, 8 ea., 2 medium, 2 twigs, 2 ea., 2 ea., 1 ea., 16 oz., 3 Tbsp, 8 oz., 32 oz., 30 oz., 28 oz., 1/4 cup, 1 1/4 Tbsp, 4 Tbsp, 3 ea., 1 1/4 tsp, 1/4 Tbsp, 1 Tbsp, 2 1/2 tsp, TT, 1 cup
GROUND PORK
GARLIC CLOVES
YELLOW ONIONS
ROSEMARY
CHILI PEPPER
JALAPEÑO
SCOTCH BONNET
BEEF BROTH
BROWN ROUX
TOMATO SAUCE
CANNED RED KIDNEY BEANS
CANNED BLACK BEANS
FRESH TOMATOES
BROWN SUGAR
OLIVE OIL
BUTTER
WHOLE CLOVES
SMOKED PAPRIKA
CAYENNE
CURRY POWDER
CUMIN
SALT n' PEPPER
GR. ONIONS/CHIVES

Directions

CHILI 🌶 SHO

YIELD: 12 PPL

 

INGREDIENTS

 

  • 2 lb. LEAN GROUND BEEF
  • 2 lb. GROUND PORK ***have at room temperature(rt), right before
  • 8 ea. GARLIC CLOVES-(MINCED)
  • 2 ea. YELLOW ONION-(DICED)
  • 2 ea. ROSEMARY TWIGS
  • 2 ea. CHILI PEPPERS
  • 2 ea. JALAPEÑOS
  • 1 ea. SCOTCH BONNET
  • 16 oz. BEEF BROTH(HOT)
  • 3 Tbsp BROWN ROUX (recipe below)
  • 32 oz.CANNED RED KIDNEY BEANS
  • 30 oz. CANNED BLACK BEANS
  • 28 oz. CANNED TOMATOES-(diced)
  • 28 oz. FRESH TOMATOES-(sliced)
  • ¼ cup BROWN SUGAR
  • 1 ¼ Tbsp OLIVE OIL
  • 4 Tbsp BUTTER
  • 3 ea. WHOLE CLOVES **retrieve
  • 1 1/4 tsp SMOKED PAPRIKA
  • ¼ Tbsp CAYENNE
  • 1 Tbsp CURRY POWDER
  • 2 ½ tsp CUMIN
  • TT SALT
  • TT BLACK PEPPER
  • 1 cup GREEN ONION- (GARNISH)

 

  • 8 oz. TOMATO SAUCE

 

 

COMBINATION

for ROUX

STEP #1a:  Using a heavy saucepan to prevent scorching, heat the clarified butter or other fat.

Do not use high-gluten flour because of its greatly reduced starch content.  

STEP #2a:  Add all the flour and stir to form a paste. Although all-purpose flour can be used, it is better to use cake or pastry flour because they contain a higher percentage of starch.

STEP #3a: Cook the paste over medium heat until the desired color is achieved.

***Stir the roux often to avoid burning. Burnt roux will not thicken a liquid; it will simply add dark specks and an undesirable flavor.

 

For MAIN BODY

STEP #1: Roast the sliced tomatoes

STEP #2: In a mixing bowl, combine the ground beef and pork (1:1). With gloves, massage the meat together as evenly as possible.

STEP #3: After it is well combined, incorporate in 1 Tbsp of olive oil and 1/3 of seasonings to ground meat mixture. With gloved hands, mix until well blended. Cover. Set aside, for a short amount of time (do not return to cooler ***

STEP #4: In separate pots, simmer both water and broth on stovetop.

STEP #5: In the meantime, in a pot on medium heat, sauté onions and peppers; add

in your garlic a minute after, stir. 

STEP #5: Add in your roux! Stir.

STEP #6: Add in the beans, roasted tomatoes, tomato sauce, broth and remaining seasoning (TT

STEP #7: Cover; allow to simmer about 25 min-30.

STEP #8: In wide pan, sauté ground beef mixture

STEP #9: Near the completion of the meat browning, sprinkle in your brown sugar. Stir well.

STEP #10: Add to main pot.

STEP #11: Place in habanero that you poked holes in with a fork. Stir. Allow to simmer another 10.

Bon appetite and serve!