10-75 Chili Keys: Meats
Yield: 10 Servings
Ingredients:
2 lb Ground round
1 lb Bulk Italian sausage
4 cup "Basic Brown Soup Stock" or canned beef broth
1 tsp Saffron threads
3 tbl Olive oil
2 cup Shallots, chopped coarse
2 tbl Garlic, chopped fine
1 can (10-oz) green chiles, chopped fine
1 tsp Oregano
1 tsp Whole cumin seeds
1/2 tsp Cayenne pepper
2 tbl Chili powder
1 tsp Salt
Fresh ground black pepper to taste
1 can (6-oz) tomato paste
1 can (30-oz) red kidney beans drained
Method:
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.
That 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 that caught the eyes of all of us. He offered strange additions
that made me think this man is a serious cook; additions such as saffron
and shallots. You would not think that these subtle and expensive
ingredients would come through, but they do. This is a delicious dish !
I should also tell you that Bob's motto is "You light 'em, we fight
'em!" He is referring to chili?
In a large, heavy skillet, brown ground meat and sausage. Transfer to a
4-quart pot. In the same skillet add beef stock and bring to a boil.
Remove stock from heat. Crumble saffron and add to the stock. Set this
aside in a separate bowl. Add olive oil to the skillet and cook the
shallots and garlic for 5 minutes, stirring frequently. Remove from
heat. Add canned chiles, oregano, cumin seeds, cayenne pepper, chili
powder, salt, and a few grindings of black pepper. Stir together, then
add tomato paste and beef stock. Mix together thoroughly. Add this to
the meat and bring to a boil.
Stir. Reduce heat and simmer in half-covered pot for 1-1/2 hours. Add
beans 10 minutes before completion.
Few are those who see with their own eyes and feel with their own
hearts.
*Angelique*
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