Chili Colorado Recipes Bobby Flay

Low Carb Chili Colorado w Sausage Carb Manager

WEBStep 4. Pour the chile base from Step 2 into the pot, followed by the remaining beef broth and bay leaf. You shouldn’t need more than 1 or 2 …

1. Remove the stems of the dried chiles (about 2 guajillos and 1 arbol chile) and shake out any extra seeds inside. Add the chiles to a small pot. Peel and cut a yellow onion into 1 or 2 large chunks, then add it to the pot. Fill the pot with water, and bring the pot to a boil on your stove. Once the water is boiling, let the ingredients cook until the chiles are rehydrated and the onion is soft and mostly translucent.
2. Take the pot off the stove and use a pair of tongs to transfer the chiles and onion to either a food processor or a good blender. Pulse the ingredients once or twice. Add about ¼ cup of the water used to boil the ingredients to your appliance along with salt, oregano, cumin, and garlic powder. Blend the ingredients until you have a thick and soupy base for your chili. You can blend in more of the chile water as needed and discard the remainder.
3. Save the chili base aside for later, and turn your attention to the ground pork. You may use either plain ground pork or ground pork removed from a sausage casing. Be wary that some stuffed sausages have extra carbohydrates that aren’t accounted for here. Pour the olive oil into the bottom of a soup pot, and break the sausage into chunky pieces in the oil with a wooden spoon. Heat the pot on medium-high heat as you season the pork with the pepper. Cook the pork until the pieces are browned on all sides. Turn the stove heat down to low and sprinkle the paleo flour over the pieces of sausage. Toss the sausage around in the pot while the flour cooks to a light golden color. Then, pour the first amount of beef broth into the pot. Stir the pot until the flour emulsifies with the broth. Place a lid on the pot and bring the liquid to a simmer, letting it cook down until it’s a thickened roux.
4. Pour the chile base from Step 2 into the pot, followed by the remaining beef broth and bay leaf. You shouldn’t need more than 1 or 2 bay leaves. Stir the ingredients together, cover the pot, and bring it all to a boil. Once boiling, reduce the heat to a simmer while covered for 10-15 minutes. Then, remove the lid and leave the pot simmering openly until it reduces to a thicker chili. This can take up to another 15 minutes. Some serving suggestions are made in the introduction of the recipe.

Preview

See Also:

Show details

Red Beef Chili Recipe Bobby Flay Food Network

WEBJun 7, 2015 · Deselect All. 7 tablespoons canola or vegetable oil. 4 pounds bottom round beef, cut into 1/2 -inch cubes. Kosher salt and freshly …

1. 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.
2. 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.
3. 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.
4. 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.

Preview

See Also:

Show details