Sunday, December 13, 2015

FIREHOUSE CHILI FOR THE TREE FARM WORKERS ENJOY DAN:

               FIREHOUSE CHILI FOR THE TREE FARM WORKERS by CHEF DAN:
Serves 12

SPICE BLEND 1
2 tablespoon onion powder
2 teaspoons lemon pepper
3 teaspoon garlic powder
6 tablespoon green chili powder
4 teaspoons Creole seasoning

SPICE BLEND 2
1/2-cup chili powder
2 teaspoon EACH oregano, and marjoram
2 tablespoons EACH smoked paprika, and cumin
2 teaspoons sea salt and Seasoned Pepper Medley
2 bay leaves

SPICE BLEND 3
3 tablespoon New Mexico hot red chili pepper
3 teaspoon cayenne pepper
1 tablespoon cumin
2 teaspoon Tandoori masala

CHILI
7 pound beef chuck steak, cut in 3/8-to-1/2-inch cubes
3 onions, chopped
2 teaspoons Franks red hot sauce
2 (10.5 Oz) RO*TEL diced tomatoes and green chili sauce
2 (15 Oz) tomato sauce
1 (4 pound) marinara sauce
1 (32 Oz) box beef broth
8 beef bouillon cubes crushed
2 tablespoons brown sugar

DIRECTIONS:
1.   Mix the tree spices in segregate bowls.
2.   In a skillet brown the meat in 3 batches using a tablespoon of butter for each
3.   As each batch cooks, sprinkle 1/3-of spice blend number 1.
4.   Add the meat to a chili pot, along with the beef broth.
5.   Bring to a boil, cover and cook over medium-heat, cook for 1 hour.
6.   While the meat is cooking, combine spice No. 2 in a sauce pan with all the tomatoes and bouillon crystals.
7.   Bring to a boil, stirring constantly, reduce heat and simmer for 5 minutes.
8.   Cover and remove from heat, and add to the chili pot.
9.   Bring to a boil and then turn off heat and  let rest for 1 hour
10.                Then bring back to a boil and throw in No. 3 cook for about 30 minutes.
11.                Season with salt and pepper and brown sugar.
12.                Can thicken with 3 tablespoons corn starch.


ENJOY DAN:                                                   BON-APPETITE!!

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