BABISH CHILI RECIPES

Steps:

• For the Chili, heat a small sauté pan over medium heat for 2 minutes
• Add the ancho chiles and toast until fragrant, about 2 minutes
• Remove the pan from the heat and let cool for 1 minute, then add the boiling water
• Cover and let steep for 10 minutes
• Transfer the anchos and their soaking liquid to a blender
• Add the cumin, coriander, paprika, and chipotle
• Blend on high speed or until the spice paste is smooth, about 1 minute
• In a large high-walled skillet, heat the vegetable oil over medium-high heat until shimmering, about 2 minutes
• Add the beef and cook, stirring, until browned, about 5 minutes
• Transfer the beef to a bowl and pour off all but 1 tablespoon of the fat from the skillet
• Add the onion to the skillet and cook, stirring, until soft and translucent, about 3 minutes
• Add the garlic and cook, stirring, for 1 minute more
• Add the spice paste, beef, and tomatoes and their juices to the pan
• Stir well to combine
• Reduce the heat to low and simmer until the vegetables have softened and the flavors have developed, about 30 minutes
• Season with salt and pepper, remove from the heat, and keep warm until ready to use
• For the Mac and Cheese, in a large saucepan, heat the butter over medium-high heat until it melts and the foaming subsides, about 1 minute
• Add the flour and cook, whisking continuously, until the smell of raw flour dissipates, about 30 seconds
• While whisking continuously, slowly stream in the milk, making sure to whisk apart any clumps that form
• Reduce the heat to medium and bring to a bare simmer
• Add the mustard powder, hot sauce, and cheeses and cook, whisking continuously, until the cheese has melted and been incorporated
• Reduce the heat to low and cook until thickened, about 3 minutes
• Season with salt and pepper
• Add the pasta and toss until evenly coated
• Remove from the heat and keep warm until ready to use
• For the French Bread Pizza, in a large high-walled skillet, heat the olive oil over medium heat until shimmering, about 2 minutes
• Add the onion and cook, stirring, until soft and translucent, about 3 minutes
• Add the garlic and cook, stirring, until fragrant, about 1 minute
• Add both canned tomatoes and their juices, oregano, and basil and bring to a simmer
• Reduce the heat and cook at a bare simmer until the flavors have mellowed and the pizza sauce has thickened, about 45 minutes
• Season with salt and pepper and remove from the heat
• Preheat the oven to 425°F
• Line a rimmed baking sheet with aluminum foil
• Without cutting all the way through the loaf, split the French bread lengthwise and open it up like a book
• Lay the bread split-sides up on the lined baking sheet
• Sprinkle half the mozzarella over the top and spread 1 ½ cups of the pizza sauce evenly over the cheese
• (Reserve the remaining sauce for another use or refrigerate in an airtight container for up to 1 week
• ) Top with the remaining mozzarella and the Parmesan
• Bake for 10 to 15 minutes, until the bread is toasted and the cheese is melted and browned in spots
• Remove from the oven and set aside
• To assemble the sandwich, place the chili and mac and cheese in a large bowl and toss to combine
• Pile the mixture onto the French bread pizza, close the sandwich, and cut into 8 even pieces
• Consume at your own risk