Рецепт Chili Apres- Photography or Skiing

Mild chili--ground beef flavored with mesquite and other spices. Perfect comfort food after a cold day of photography or skiing
Подготовка: |
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Приготовление: | Порций: 6 |
Хорошо сочетается: sourdough bread, buttermilk biscuits
Wine and Drink Pairings: any good beer
Ингредиенты
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Инструкции
- In a pan, heat the olive oil and saute garlic, onions, celery. Add the beef and sauté until lightly browned.
- Transfer to an 8-quart covered pan.
- Add tomatoes, beans, Shelbyâs chili seasoning, Mesquite seasoning, dried oregano, basil, cumin, soy sauce, sugar, kosher salt, pepper.
- Simmer on low to medium for 2 hours, stirring intermittently.
- Taste and adjust seasonings for salt and pepper.
- Take some of the juice and mix with 2-3 tablespoon fine corn flour (from Shelbyâs package) and stir together; add this to the pot to thicken the chili and continue simmering for another half hour. Serve immediately (see options for serving)
- Option: This can be prepared the night before serving. Let it cool and refrigerate overnight (flavors develop more). Then heat and warm for about 15 minutes on the stove before serving.
- Options for serving:
- Place each serving in a bowl and top with shredded cheddar cheese. Microwave for 35-40 seconds to melt the cheese. Serve with freshly baked buttermilk biscuits and a green salad.
- Place all the servings inside the hollowed out sour dough bread and put the shredded cheddar on top, then bake the bread (400 degrees) for 5 minutes until cheese melts.