Monday, February 1, 2010

Bobby Flay's Chili and Caldo Verde Report #2

John is here! So, we made this chili recipe that we say Bobby Flay making on the Food Network yesterday! It was originally a lamb chili, but we made it with beef. Here is the original recipe:

Lamb Chili:

  • 1/4 cup olive oil
  • 2 1/2 pounds lamb from the leg, boned and cut into 1/4-inch cubes
  • 1 1/2 large red onion, finely diced
  • 6 cloves garlic, finely chopped
  • 1 cup dark beer
  • 1 (16-ounce) can whole tomatoes, drained and pureed
  • 1 tablespoon chipotle puree
  • 3 tablespoons ancho chile powder
  • 1 tablespoon pasilla chile powder
  • 1 tablespoon ground cumin
  • 4 cups chicken stock
  • 2 cups cooked or canned black bean
  • Salt and freshly ground pepper
Here is our revised recipe:

Lamb Chili:

  • 1/4 cup olive oil
  • 1.25 pounds shoulder steak, diced into 1/4 inch cubes
  • 1/2 large red onion, finely diced
  • 3 cloves garlic, finely chopped
  • 1/2 cup Guiness, Extra Stout
  • 1 (8-ounce) can tomato puree
  • 1/2 tablespoon chipotle puree
  • 2 tbsp. chili powder
  • 1/2 tablespoon ground cumin
  • 2 cups chicken stock
  • 1 can black bean
  • Salt and freshly ground pepper
Directions:

Brown the seasoned meat in olive oil. Using a slotted spoon, remove meat. Saute onions and garlic. Return the lamb, add the beer and reduce. Add tomato puree, chipotle puree, chili powder, cumin, and chicken stock. Let simmer for 15 minutes. Add black beans and let simmer for 15 minutes. Enjoy with shredded cheese, sour cream, and tortilla chips on top!


**ALSO...I made Caldo Verde again, this time shredding the potatoes, using 1/2 chicken stock and 1/2 water, and chopped up the kale more.

IT WAS AWFUL! Do NOT do this.


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