RED BEEF CHILI RECIPE | BOBBY FLAY | FOOD NETWORK
Bobby Flay brings his signature heat to this chili with layers of rich, spicy flavors. The onions and chiles are sauteed in reduced beer and chocolate, and maple syrup is stirred in at the end for sweetness. A dollop of toasted cumin crema on top adds a cool, creamy finish to this red-hot dish.
Provided by Bobby Flay
Categories main-dish
Total Time 2 hours 30 minutes
Prep Time 30 minutes
Cook Time 2 hours 0 minutes
Yield 6 servings
Number Of Ingredients 23
Steps:
- Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Sprinkle the beef with salt and pepper and add one-third of the meat to the pan and saute until browned on all sides. Repeat with the oil and meat, draining any excess liquid from the pan between the batches. Return the meat to the pan, sprinkle with the cumin and stir well. Deglaze the pan with the beer and bring to a boil. Cook until the beer is almost completely reduced. Remove the meat from the pan and set aside.
- In the same pan, add the remaining 1 tablespoon oil to the same pan and then add the onions and cook on medium heat until soft. Add the garlic and cook for 2 minutes. Add the habanero, Thai bird, jalapeno and poblano peppers and cook until soft, about 5 minutes. Add the ancho chile pepper, cascabel chile powder, chipotle pepper puree, pasilla chile powder and New Mexican chile powder, and cook an additional 2 minutes. Add the chicken stock and tomatoes, bring to a boil and cook until slightly thickened, 15 to 20 minutes.
- Puree with an immersion blender. Add the beef back to the pan, reduce the heat to medium, cover and simmer until the chili is thick and the beef is tender, about 1 hour 15 minutes. If the chili has too much liquid, continue to cook uncovered to thicken, about 15 minutes. Remove from the heat, add in the chocolate and maple syrup and stir until the chocolate is melted and combined and adjust seasonings. Serve with Toasted Cumin Crema.
- Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper. Place in a squeeze bottle for serving.
SPICY THAI RED CURRY BEEF RECIPE | MYRECIPES
This single-skillet supper is a quick ticket to rich, exotic flavor. Don't shake the coconut milk before opening; you want to keep the thick cream layer separated.
Provided by Laraine Perri
Yield Serves 4 (serving size: about 1 cup beef mixture and 1/2 cup rice)
Number Of Ingredients 13
Steps:
- Spoon coconut cream (thick layer at top of can) into a large skillet; stir in curry paste. Bring to a boil over medium-high heat. Add remaining coconut milk, sugar, fish sauce, and red pepper; bring to a boil. Cook 2 minutes, stirring constantly. Add bell pepper and onion; reduce heat to medium, and simmer 4 minutes. Add beef; cook 3 minutes or until done, stirring occasionally.
- Remove pan from heat; stir in basil, lime juice, and salt. Serve beef mixture with rice and lime wedges.
Nutrition Facts : Calories 334 calories, CarbohydrateContent 36 g, CholesterolContent 55 mg, FatContent 11.2 g, FiberContent 3 g, ProteinContent 24 g, SaturatedFatContent 6.5 g, SodiumContent 645 mg, SugarContent 6 g
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From specialtyproduce.com
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From damndelicious.net
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From theppk.com
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From thaitable.com
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From chilipeppermadness.com
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From cookpad.com
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From savoringitaly.com
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From food.com
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From chilipeppermadness.com
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From greatcurryrecipes.net
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From therecipes.info
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From onceuponachef.com
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