FIREHOUSE CHILI WITH CHILI GUMBO ENJOY DAN:

              FIREHOUSE CHILI WITH CHILI GUMBO by CHEF DAN:

Serves 10-12

CHILI:

2-tablespoons grapeseed oil

3-pounds coarse-ground beef

1-teaspoon EACH white pepper, black pepper, kosher salt, ground cayenne pepper, ground turmeric, dried oregano & ground cumin

1/4-cup coco powder

2-tablespoon EACH chili powder Worcestershire sauce & instant coffee

2-(14.5 Oz) cans diced tomatoes

GUMBO:

2-tablespoons EACH butter, & all-purpose flour

1-tablespoon vegetable oil

1-onion, peeled & diced

2-shallots, peeled & diced

2-bell peppers, diced

3-celery ribs, trimmed & diced

3-garlic cloves, minced

2-(6 Oz) cans tomato paste

2-(8 Oz) cans tomato sauce

2-cups tomato juice

1-tablespoon apple cider vinegar

2-tablespoons FRANK’S hot sauce

DIRECTIONS:

1.   Add oil to a skillet over medium-high heat & when sizzling.

2.   Working in batches, cook the beef, stirring often, until golden brown.

3.   Using a slotted spoon, transfer browned meat to a bowl.

4.   Pour off grease, turn down heat to medium & return meat to the skillet.

5.   Add coco powder & next 4 ingredients, stir again.

6.   Cover & stir a few times a & sauté for 15 minutes.

GUMBO:

1.   Add butter to a skillet over medium heat, when foaming.

2.   Sprinkle in flour, whisk to combine.

3.   Continue whisking until golden brown, about 20 minutes.

4.   Add onion, & next 4 ingredients sauté 12-15 minutes.

CHILI GUMBO:

1.   Add beef mixture to the skillet with the vegetables.

2.   Add tomato paste, & next 4 ingredients.

3.   Cook stirring occasionally for about 45 minutes.

ENJOY DAN:                                              FOOD AS MEDICINE!!!!