Joe's Chili Recipe
Here it is! My chili recipe for the past 15+ years. Would love to hear if you make a batch or change it up. Let me know what your experience is.
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The recipe:
1 tablesp Whole cumin seeds
1 lbs. Lean Beef Chorizo
1 lbs. Lean ground pork
3 lbs. Beef Stew Meat (or a chuck roast 1 cubed)
2 medium Yellow onions, peeled and chopped
7 cloves Fresh garlic, diced fine
4 large Fresh Jalapeño peppers, chopped
2 -- Habanero peppers, seeded & chopped (very optional)
2 large Fresh Red Bell peppers, seeded & chopped
1 large Anaheim chili, roasted, peeled, & chopped
2 large Fresh tomatoes, chopped
4 -- Fresh green onions, chopped
2 teaspoon Salt
5 tablesp Commercial chili powder (eg., Gebhardt's)
1 tablesp Oregano
1 28 oz. Whole canned tomatoes
1 15 oz. (Optional) Pinto beans, canned
1 15 oz. (Optional) Kidney Beans, canned (low sodium)
PREP-WORK:
Place the cumin seeds in a pie pan and toast in a 375˚ oven for 10 minutes. Remove and set aside.
Roast the Anaheim chili on a barbecue or a cast iron skillet. Put into a a container with plastic wrap to sweat off skin. Peel and chop.
Prepare the onions, garlic, and jalapeños and place in a separate bowl.
Prepare the bell peppers, tomatoes and green onions and place in a separate bowl and add the Anaheim chili to it.
COOKING:
Heat a 6-quart, cast iron, dutch oven (or kettle) and sauté the chorizo and ground pork until cooked, over high heat. Add the meat, and brown over high heat along with the onions, garlic, and jalapeños.
When the meat is brown and the onions clear, add all the remaining ingredients (except the beans). Mash up the canned tomatoes with your hands, but add the juice as well. Stir to incorporate all the ingredients for 10 minutes.
Drain the beans while still in their cans and add to the pot. Simmer for 1 hour and correct the seasoning.
Simmer on low heat for at least an hour.
BBQ SIDES 3 Ways
For me, the quality of the sides can make or break a bbq. In this video, I'm showing you 3 of my (non-potato salad) favorites.
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--RECIPE--
BAKED BEANS
▪175g/6oz chopped bacon
▪150g (1medium) white onion, small diced
▪50g (2 small) jalapenos, small diced
▪15g (5-6 cloves) garlic, minced
▪325g or 1.5c ketchup
▪100g or 1/4c molasses
▪50g or 1/4c brown sugar
▪30g or 1 3/4Tbsp worcestershire
▪30g or 2Tbsp yellow mustard
▪30g or 2Tbsp hot sauce
▪20g 1Tbsp + 1/2tsp apple cider vinegar
▪7g or 1Tbsp chili powder
▪2g or 1tsp black pepper
▪2x 425g/15oz cans cannellini beans with liquid
▪4x 425g/15oz cans cannellini beans, rinsed
▪200-400g or ¾-1.5c water
Add bacon to a heavy bottomed pot over medium heat. Stir and render fat for 10-15min until golden. Add in diced onion, jalapeno, and garlic. Stir, scraping up any bacon fond. Cook for about 10 min or until veggies have softened. Add ketchup, molasses, br sugar, worch, mustard, hot sauce, vinegar, chili powder, and pepper. Stir to combine. Add beans and about 200g water. Stir. Add additional 200g water if needed. Gently stir and bring to a simmer. Load into a 350F/175C to bake for 90 minutes, gently stirring 2-3 times during baking. Beans are done when thickened, but still a little saucy. Add water or sauce to thin slightly if needed.
--
CREAMY SLAW
▪500g or 9c cabbage, thinly sliced
▪100g or 2 large carrots, julienned
▪100g or 1 small bulb Fennel, thinly shaved
▪100g or ½ small red onion, thinly sliced and rinsed
▪3-5 cloves garlic, minced/pressed
▪30g or 1 3/4Tbsp salt (for cure)
▪20g or 1 2/3Tbsp sugar (for cure)
▪150g or 3/4c mayo
▪30g or 2Tbsp grainy mustard
▪30g or 2Tbsp apple cider vinegar
▪30g or 2 1/3Tbsp sugar (for dressing)
▪2g or 1tsp black pepper
Combine veggies and garlic in a bowl and mix with the 30g salt and 20g sugar. Cover and allow mixture to sit and cure for 30min. Transfer to a salad spinner and spin to drain. Transfer back into a dry bowl. Add mayo, mustard, vinegar, 30g sugar, and black pepper into a high sided container (or blender) and blend with immersion blender. Drizzle most of dressing over the slaw mix and fold to toss. Add more dressing to taste if needed.
--
STREET CORN (Elotes inspired) SALAD
▪1000g or kernels from 8 ears sweet corn, cut from cob
▪Neutral oil (avocado, canola, grapeseed etc)
▪Salt
▪75g or 2/3c cotija cheese, grated
▪20g/1 jalapeno, small diced
▪35-40g or 1 bunch of scallions (middle green part only)
▪20g or 1 med bunch cilantro, chopped
▪1 lime zest and juice
▪2-3 cloves garlic, minced/pressed
▪100g or 1/2c mayo
▪50g or 1/4c sour cream
▪2g or 1tsp black pepper
▪2g or 1tsp chili powder
Preheat large cast iron over high. Add about 3Tbsp neutral oil followed by the corn kernels and a large pinch of salt. Cook for 90 seconds then toss. Cook for another 3-4 minutes, tossing every 90 seconds. When corn beings to pop, it should be caramelized and done.
Transfer corn to a bowl and allow to cool slightly before dressing. Add in jalapeno, scallions, cilantro, lime zest and juice, garlic, mayo, sour cream, pepper, chili powder, and cheese. Stir to combine. Taste for seasoning - adjust with salt or lime juice if needed. Garnish with additional cheese.
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CHAPTERS
0:00 Intro
0:16 Baked beans
4:02 Creamy slaw
8:41 Street corn (elote inspired) salad
13:28 Let’s eat this thing
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The Perfect Louisiana Style Red Beans and Rice Recipe
Louisiana Style Red Beans and Rice Recipe. This red beans and rice recipe is quick and very easy to follow. So thick, so creamy and so flavorful! The beans are cooked just right – perfectly tender, served with rice and smoky andouille sausage. Enjoy!
Ingredients
1 pound red kidney beans
1 hot andouille sausage
3 celery stalk
1 teaspoon crab boil
1/2 green bell pepper
1 tablespoon minced garlic
1 tablespoon creole seasoning
1 teaspoon ground black pepper
1/2 tablespoon smoked paprika
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
2 tablespoons fresh parsley
6 cups of chicken broth
1/2 large red onion
2 tablespoons unsalted butter
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Guy Fieri's Texas Chili | Guy's Big Bite | Food Network
Guy makes a beer cheddar cheese sauce to drizzle over his delicious beef chili!
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Chili sin carne - Recette
Pour réaliser ce chili sin carne pour 2 personnes, il vous faut
- 240 g de haricots rouges en conserve
- 1 oignon rouge émincé
- 1 gousse d’ail hachée
- ½ avocat
- ½ citron vert
- 2 tomates coupées en dés
- 400 g de pulpe de tomates
- 150 g de maïs en conserve
Poudre de chili :
- 2 cuillères à café d’origan
- 2 cuillères à café de cumin
- 1 cuillère à café de paprika
- ¼ de cuillère à café de piment en poudre
1) Préparer la poudre de chili en mélangeant les épices.
2) Dans une sauteuse, faire revenir oignon et ail avec un filet d’huile d’olive quelques minutes, en remuant, jusqu’à ce qu’ils deviennent translucides.
3) Ajouter la pulpe de tomates, ainsi que la poudre de chili (doser selon ses goûts).
4) Ajouter ensuite les haricots rouges, le maïs et les dés de tomate. Laisser mijoter jusqu’à ce que la sauce épaississe (environ 20 minutes) et réserver au chaud.
5) Enlever la peau du demi avocat puis le couper en fines tranches dans le sens de la longueur, arroser d’un filet de citron vert.
6) Servir le chili avec du riz , en ajoutant quelques tranches d’avocat sur le dessus.
Et après, on mange !
Cette recette est sans poivron mais on peut ajouter également un petit poivron coupé en cubes au début de la recette (en le faisant revenir avec l’oignon et l’ail).
How to Make the Best Homemade Chili
Hey folks! Who's making a hot chili during this winter? This is the best and easiest homemade chili!
Level of Difficulty: 1/5
Ingredients:
2 tbsp Olive Oil
1 Red Onion, diced
2 cloves Garlic
1 lb. Ground Beef
1 15oz. can Kidney Beans
1 15oz. can Black Beans
1 15oz. can Diced Tomatoes
1 6oz. can Tomato Paste
1 cup Chicken Stock
1 tbsp Chili Powder
1 tsp Ground Cumin
1/4 tsp Cayenne Powder
1/4 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tbsp Brown Sugar
1 tsp Salt
1/2 tsp Freshly cracked Black Pepper
Green Onion and Sour Cream
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