FOUR-ALARM RIB-EYE CHILI RECIPE | VALERIE ... - FOOD NETWORK
Provided by Valerie Bertinelli
Categories main-dish
Total Time 1 hours 30 minutes
Cook Time 1 hours 0 minutes
Yield 6 to 8 servings
Number Of Ingredients 25
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.
WORLD'S BEST GREEN CHILI RECIPE - MEXICAN.FOOD.COM
I got this recipe from the guy giving out free sample tastes at Sam's. It's very good, but it makes alot of chili (3 gal). It was easy to half though
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield 3 gallons, 21 serving(s)
Number Of Ingredients 15
Steps:
- Start chicken broth in a large pot, (to a slow simmer).
- Brown bacon, save grease (make a bacon sandwich).
- Brown cubed pork in bacon grease, add enough flour to absorb grease, and lightly brown flour.
- Add pork to simmering chicken broth, whisk vigorously (to avoid lumps).
- simmer for 45 minutes.
- Add rest of the ingredients,and simmer for another 45 minutes.
- Serve with warm tortillas.
Nutrition Facts : Calories 347.6, FatContent 14.4, SaturatedFatContent 4.8, CholesterolContent 106.4, SodiumContent 1162.5, CarbohydrateContent 7.6, FiberContent 1.4, SugarContent 4.3, ProteinContent 44.4
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