[blindcooks] Fw: Three-Alarm Beef Chili

From: "Jon Rawlings" <twosocks76@xxxxxxxxxxxxxxx>
To: "Blind Cooks List" <blindcooks@xxxxxxxxxxxxx>
Date: Thu, 17 Jul 2014 10:43:19 -0700
----- Original Message ----- 
From: Jan Bailey 
To: Jon Rawlings 
Sent: Saturday, February 09, 2013 2:08 PM
Subject: Three-Alarm Beef Chili


Three-Alarm Beef Chili
FromAmerica's Test Kitchen Slowcooker Revolution: One Test Kitchen. 30 Slow 
Cookers. 200 Amazing Recipes

Author:America'S Test Kitchen

WHY THIS RECIPE WORKS:While most people enjoy moderately spiced chili, there 
are always those looking for more. For that reason, we turned up the heat to 
produce a spicy chili that is sure to cause a sweat. Focusing on great base 
flavor first, we started with a basic mixture of chili powder, cumin, oregano, 
and red pepper flakes cooked with onions and garlic. Ready for the heat, we 
then turned to minced habanero chiles and some hot sauce for a lasting, solid 
punch. Scotch bonnet chiles will work equally well. Dark red kidney beans added 
creaminess to this meaty chili while a bit of brown sugar helped balance the 
spiciness of the dish. Serve with shredded cheese, and chopped pickled banana 
peppers.

1 slice high-quality white sandwich bread, torn into quarters

2 tablespoons whole milk

1 pound 85 percent lean ground beef

Salt and pepper

2 tablespoons vegetable oil

2 onions, minced

2 habanero or Scotch bonnet chiles, minced

2 tablespoons chili powder

2 tablespoons tomato paste

3 garlic cloves, minced

2 teaspoons ground cumin

2 teaspoons minced fresh oregano or 1/2 teaspoon dried

1/4 teaspoon red pepper flakes

1 (15-ounce) can tomato sauce

1 (14. 5-ounce) can diced tomatoes

1 (15-ounce) can dark red kidney beans, drained and rinsed

2 tablespoons soy sauce

1 tablespoon brown sugar

1 tablespoon minced canned chipotle chile in adobo sauce, plus extra as needed

Hot sauce

Sliced pickled banana peppers, chopped fine, for serving

1. Mash bread and milk into paste in large bowl using fork. Mix in ground beef, 
1/4 teaspoon salt, and 1/4 teaspoon pepper using hands.

2. Heat oil in 12--inch skillet over medium-high heat until shimmering. Add 
onions, habaneros, chili powder, tomato paste, garlic, cumin, oregano, and red 
pepper flakes and cook until vegetables are softened and lightly browned, 8 to 
10 minutes.

3. Stir in beef mixture and cook, breaking up any large pieces with wooden 
spoon, until no longer pink, about 3 minutes. Stir in tomato sauce, scraping up 
any browned bits; transfer to slow cooker.

4. Stir diced tomatoes with juice, beans, soy sauce, sugar, and chipotles into 
slow cooker. Cover and cook until beef is tender, 6 to 8 hours on low or 3 to 5 
hours on high.

5. Let chili settle for 5 minutes, then remove fat from surface using large 
spoon. Break up any remaining large pieces of beef with spoon. Season with 
salt, hot sauce and additional chipotles to taste. Serve with banana peppers.



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[blindcooks] Fw: Three-Alarm Beef Chili

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