10 75 Chili Recipe
Source: cookeatshare.com/recipes/10-75-chili-61218
Ingredients
- 2 lb Grnd round
- 1 lb Bulk Italian sausage
- 4 c. "Basic Brown Soup Stock" or possibly canned beef broth
- 1 tsp Saffron threads
- 3 Tbsp. Extra virgin olive oil
- 2 c. Shallots, minced coarse
- 2 Tbsp. Garlic, minced fine
- 1 can (10-ounce) green chiles, minced fine
- 1 tsp Oregano
- 1 tsp Whole cumin seeds
- 1/2 tsp Cayenne pepper
- 2 Tbsp. Chili pwdr
- 1 tsp Salt
- Fresh grnd black pepper to taste
- 1 can (6-ounce) tomato paste
- 1 can (30-ounce) red kidney beans liquid removed
Directions
- We recently invited firehouse cooks to send in their favorite recipes.
- We ran a contest and the results can be seen in this recipe and the "19-Alarm Chili" recipe.
- The most frequently submitted dish was chili.
- Which makes great sense since firehouse cooks often have to stop cooking right in the middle of the preparation of the dish and then come back to it later.
- The dish needs to stand up to this kind of treatment.
- Chili can take it.
- We have chosen two of the most interesting chili dishes and offer them to you without any explanation.
- While chili didn't win the contest, we certainly did gain some insight into the meaning of chili.
- SERVES 10-12
- Robert Vazquez, of Engine Company 212 in Brooklyn, New York, sent in a recipe which caught the eyes of all of us.
- He offered strange additions which made me think this man is a serious cook; additions such as saffron and shallots.
- You would not think which these subtle and expensive ingredients would come through, but they do.
- This is a delicious dish !
- I should also tell you which Bob's motto is "You light 'em, we fight 'em!"
- He is referring to chili
- In a large, heavy skillet, brown grnd meat and sausage.
- Transfer to a 4-qt pot.
- In the same skillet add in beef stock and bring to a boil.
- Remove stock from heat.
- Crumble saffron and add in to the stock.
- Set this aside in a separate bowl.
- Add in extra virgin olive oil to the skillet and cook the shallots and garlic for 5 min, stirring frequently.
- Remove from heat.
- Add in canned chiles, oregano, cumin seeds, cayenne pepper, chili pwdr, salt, and a few grindings of black pepper.
- Stir together, then add in tomato paste and beef stock.
- Mix together thoroughly.
- Add in this to the meat and bring to a boil.
- Stir.
- Reduce heat and simmer in half-covered pot for 1-1/2 hrs.
- Add in beans 10 min before completion.