Kickin Chili

Published on Emerils.com (https://www.emerils.com)

A hint of cinnamon and dark beer gives this chili a distinctive taste. Try using Negra Modelo dark beer from Mexico. Since this makes a big batch, it's perfect for a party or game-day tailgating!

Yield

About 5 quarts, 12 entree-size servings

Ingredients

• 2 tablespoons vegetable oil
• 4 pounds ground beef
• 4 cups chopped yellow onions
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons Essence
• 2 teaspoons cayenne pepper
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon crushed red pepper
• 1 bay leaf
• 2 tablespoons minced garlic
• 4 12-ounce bottles dark beer
• 2 28-ounce cans whole tomatoes, crushed
• 2 tablespoons tomato paste
• 1 tablespoon salt
• 1 tablespoon plus 1 teaspoon dark brown sugar
• 1 ounce (1 square) unsweetened chocolate
• 6 cups cooked red kidney beans (see Note) or four 15-ounce cans, drained and rinsed
• 1 cup grated Cheddar cheese, for garnish
• 1 cup finely chopped green onions, for garnish
• 1/2 cup chopped fresh cilantro, for garnish

Directions

Heat the oil in a large heavy pot over high heat. Add the beef and brown well, about 10 minutes. 

Add the onions, chili powder, cumin, Southwest Essence, cayenne, cinnamon, crushed red pepper, and bay leaf and cook, stirring often, until the onions soften, about 8 minutes. 

Add the garlic and cook until fragrant, about 30 seconds. 

Add the beer and cook until the foam subsides, about 1 minute. 

Add the tomatoes, tomato paste, salt, brown sugar, and chocolate to the pot. Stir well and bring to a boil. 

Reduce to a simmer and cook until slightly thickened, about 1 hour, stirring occasionally to prevent the chili from sticking to the bottom of the pot. 

Skim off as much fat as possible. 

Add the beans, return to a simmer, cover, and cook until thickened, about 1 1/2 hours longer. 

Serve with the cheese, green onions, and cilantro alongside as garnish.

Note: To make 6 cups cooked red kidney beans: Soak 1 pound dried beans for 6 hours or overnight. Drain the beans and place them in a large saucepan. Add water to cover by 2 inches and bring to a boil. Reduce the heat to a simmer and cook until just tender, 30 to 45 minutes. Drain and set aside to cool.

Cooking Method: Simmering

Effort Level: Simple

Source URL: https://www.emerils.com/126568/kickin-chili

Carrot Cake

Cake

• 2.25 cups flour 
• 2 cups sugar
• 2 tsp baking soda
• 2 tsp cinnamon (heaping)
• 1 tsp salt
• 1 cup oil
• 3 cups shredded carrots
• 4 eggs
• 1/4 cup water

Frosting

• 16 oz powdered sugar
• 8 oz cream cheese
• 1 tsp vanilla (butter-nut)
• 1 stick butter
• 1 cup chopped nuts

grease and flour pan

bake 350 for about an hour

Tomato Sauce - Ulitmate Portion Fix

 GRANDMA’S TOMATO SAUCEO SERVES: 28 (approx. 2 Tbsp. each) 

Prep Time: 40 min.                Cooking Time: 1 hr. 15 min. (minimum) 

CONTAINER EQUIVALENTS (per serving): 1 Green  ½ Gray

- 2 Tbsp. olive oil 

- ¾ cup onion, chopped (approx. 1 medium) 

- 4 cloves garlic, finely chopped 

- 3 oz. tomato paste 

- ¼ cup red wine 

- 2 cans (28-oz. ea.) whole peeled tomatoes, pureed (preferably San Marzano) 

- 2 Tbsp. coconut sugar 1 tsp. sea salt (or Himalayan salt) 

- ¼ tsp. ground black pepper 

- 3 oz. Parmesan (or Parmigiano) cheese rind 

- 3 Tbsp. finely chopped fresh basil 

1. Heat oil in large saucepan over medium-high heat. 

2. Add onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.

3. Add garlic and tomato paste; cook, stirring constantly, for 2 to 3 minutes. Do not let tomato paste burn. 

4. Add wine; cook, stirring constantly, for 2 to 3 minutes. 

5. Add tomatoes, sugar, salt, and pepper. Bring to a boil, stirring frequently. Reduce heat to low; gently boil, stirring occasionally, for 3 minutes. 

6. Add cheese rind; cook, uncovered, stirring occasionally, for 1 hour. 

7. Remove cheese rind. Add basil; mix well. 

RECIPE NOTES: 

• Choosing the right canned tomato can be tricky. Quality definitely matters, but price doesn’t always reflect quality. Look out for tomatoes that appear pale and watery, or taste bland and overly acidic. Let taste be your guide. Also, I always buy whole peeled tomatoes and blend or crush them myself because producers save the best tomatoes for whole canning, and send the lower-quality yield to the grinder. 

• The Parmesan rind is not totally necessary, but it is a great way to add depth to the sauce without much by way of extra calories. I always save the rinds from hard cheeses like Parmesan and pecorino Romano to add to sauces and soups for extra flavor. 

• If cooking the sauce for a long time, to further develop the flavors, add 1 to 2 cups water, ¼ cup at a time, to achieve desired consistency; cook, on very low heat, covered, stirring about every 5 to 10 minutes, for 4 to 6 hours. 

• Store in the refrigerator for up to 4 days, or in the freezer for up to 3 months.

Grilled Basil-Marinated Chicken

Level: Easy
Total: 3 hr 31 min

Prep: 16 min
Inactive: 3 hr
Cook: 15 min

Yield: 4 servings

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon chopped basil leaves, plus 4 sprigs for garnish
• 1 tablespoon finely chopped red onion
• 2 teaspoons kosher salt
• 1 teaspoon whole black peppercorns
• 1 clove garlic, chopped
• 4 boneless, skinless chicken breast halves (about 2 pounds)

Directions
Whisk together the oil, vinegar, basil, onion, salt, peppercorns, and garlic in a bowl. Transfer the marinade to a gallon-sized sealable plastic bag with the chicken and shake to combine. Refrigerate for at least 3 hours and up to 12 hours.

When ready to cook, build a charcoal fire or preheat gas grill.
Remove chicken from the marinade. Grill the chicken, turning once, until browned and just cooked through, about 4 minutes per side. Transfer the chicken to a platter and garnish with the basil sprigs.

Sweet and Spicy Chili Glazed Grilled Shrimp

Sweet and Spicy Chili Glazed Grilled Shrimp
From Sonoma Cooking Class

Serves 8 as an appetizer

2 lb raw, shelled, de-veined shrimp
1 tbsp garlic, minced
1/4 cup fresh ginger, minced
1/4 cup hot chili garlic paste
1/2 cup honey
1/2 cup fresh-squeezed lime juice
Kosher Salt
Freshly-ground black pepper
1/2 cup Rice bran oil

- Rinse shrimp in cold water and place in a large ziploc bag
- combine garlic, ginger, both chili pastes, honey, lime juice, salt, pepper, and oil in a large bowl.  Whisk thoroughly.  Set aside 1 cup of the marinade.
- Pour remaining mixture over shrimp and refrigerate for 1 hour.
- When ready to cook, thread shrimp onto skewers
- If using bamboo skewers, soak in water for at least 1/2 hour before skewering.  Preheat outdoor grill to medium high. Place all skewers on grill.
- When they've cooked for 1 1/2 - 2 minutes, quickly flip them over brush with any remaining marinade that's in the bag.  Cook for another 1 1/2 - 2 minutes, or until opaque and pink.  Shrimp cook extremely quickly and you don't want to overcook them.
- Remove skewers from grill and remove shrimp from skewers and, drizzle with reserved marinade, and squeeze with extra lime if you desire.

Grilled Pineapple with Bourbon Caramel and Lime Zest

Grilled Pineapple with Bourbon Caramel and Lime Zest
From Sonoma Cooking Class

Serves 6
1/2 cup brown sugar
2 tsp lime zest
1 pineapple, peeled, cored, and cut into 6 wedges

- Preheat an outdoor grill for medium-high heat and lightly oil the grate
- Whisk brown sugar and cinnamon together in a bowl.  Pour sugar mixture into a large re-sealable plastic bag.  Place pineapple wedges in bag and shake to coat each wedge.
- Grill pineapple wedges on the preheated grill.  Serve with Bourbon Caramel.


Bourbon Caramel

1 cup sugar
1/4 cup water
1/2 cup heavy cream
1 tbsp bourbon
pinch of salt

- Simmer sugar and 1/4 cup water on medium heat, swirling pan NOT stirring for about 15 minutes or until a deep amber color is reached.  Watch closely as not to let it burn.
- Turn off burner and remove from heat and slowly add cream while stirring.  Add pinch of salt and bourbon and place back on still-warm burner for another minute while stirring.
- Transfer to a heat-safe dish or bottle and let cool.

Salsa-Topped Steak

eMeals

Ingredients
1 16 oz pkg frozen garlic Texas Toast
2 lb sirloin steak, thinly sliced
2 Tbsp olive oil
1 16 oz container fresh salsa
1 8 oz pkg shredded Monterey Jack cheese with peppers
1 8 oz carton sour cream

Instructions
1.  Bake toast according to package directions.

2.  Meanwhile, lightly season steak with salt and pepper.  Cook steak in hot oil in a large skillet over medium-high heat to desired doneness.  Add salsa; cook, stirring, 3 minutes.

3.  Top toast with steak mixture; sprinkle with cheese, and top with sour cream.

Serve with zucchini