© 2019 by Peter Harman, FoodGuru.com, and FoodGuruUniversity.com. All rights reserved.

Jun 26

Chicken & Black Bean Chili

0 comments

 

 

PROCESS:

 

Make Chicken Stock:

Remove the skin from the chicken thighs. Heat a large, cast iron pot to medium. Add olive oil and chicken. Cook for three minutes and flip. Add rough cut onions, celery, and carrots. Add water until the chicken is completely covered. Bring to a boil then turn down the heat and simmer for 30 minutes.

 

Remove the chicken from the liquid and reserve on a platter. Strain the liquid and save for the chicken stock used later in the recipe.

 

For the Chili:

In a cast iron pot, heat olive oil, onions, anaheim peppers, jalapenos, and smoked chipotle peppers to medium. Add garlic, smoked andouille or chorizo sausage. Cook for 20 minutes. Season with a blend of salt, pepper, garlic, cumin and chili powder.

 

Add flour to soak up the oil and thicken the chili, stir. Add the chicken broth strained from the chicken thighs, along with black beans, Worcestershire, Tabasco and red wine vinegar. Cover and cook for 20 additional minutes. Use an emersion blender to puree some of the beans, not all. We want both textures; whole and pureed. Chop or shred the chicken and add to the chili.

 

Garnish / Finish

Pour into a large bowl, top with sour cream, tortilla strips and cheddar cheese. Top with fresh cilantro.

 

INGREDIENTS:

 

Chicken Stock

8 chicken thighs

½ cup olive oil (to cook chicken)

1 cup celery, chopped

1 cups onions, chopped

1 cup carrots, chopped

3 cups onions, diced

 

The Chili

¼ cup olive oil

3 cups onions, diced

2 cups anaheim peppers, diced

3 jalapenos, diced

2 tablespoons smoked chipotle, diced

2 tablespoons garlic, chopped

10 oz. smoked andouille or chorizo sausage

salt to taste

pepper to taste

½ teaspoon garlic powder

½ teaspoon cumin

1 tablespoon chili powder

½ - 1 cup flour

3 – 15oz cans black beans

1 tablespoon Worstershire

1 tablespoon Tabasco

3 tablespoons red wine vinegar

1 fresh bunch of cilantro, chopped

6 cups chicken broth

 

To Garnish:

sour cream

tortilla strips

cheddar cheese, shredded

New Posts
  • PROCESS: Cook Beef: Heat olive oil in a skillet on medium heat. Add chopped onions and garlic. Cook this for one minute and add one pound of ground beef, a little salt, pepper and a pinch of oregano. Cook this until nicely browned. Cheese Filling: While the beef is cooking, place ricotta cheese in a bowl, add an egg, mozzarella, parmesan, salt and pepper and fresh basil chiffonade, mix. To assemble: Place a crepe on the counter and top it with some of the ricotta filling Top with some of the beef and fresh basil, roll up the crepe. Place rolled crepe in a casserole dish and repeat the process until the dish is full or all filling has been used. Top the crepes with marinara sauce and mozzarella cheese. Bake in a 400-degree oven until the cheese melts and turns golden brown. (about 15-minutes). Plate the crepes and garnish with kalamata olives, fresh basil, parmesan cheese * I like to shave the parmesan cheese over the crepes, it looks cooler than using grated or shredded *You could use italian pork sausage instead of ground beef * see FG's Italian Sausage recipe in the Meat Chapter INGREDIENTS: Beef: 2 tablespoons olive oil 1 cup onion, diced 1 tablespoon garlic, minced 1 lb. ground beef 1/2 teaspoon salt 1/2 teaspoon pepper pinch oregano Cheese Filling: 14 ounces ricotta cheese 1 egg 1 cup shredded mozzarella 1/2 cup shredded parmesan 1/2 teaspoon salt 1/2 teaspoon pepper 12 leaves fresh basil Topping: 1 quart marinara sauce 2 cups shredded mozzarella
  • PROCESS: Season the filet mignons with salt and pepper. Heat olive oil in a skillet and add butter. Sear for about a minute on each side. Remove the steaks from the skillet and set on a platter.   To make the sauce, pour off any excess oil or fat leaving just enough to coat the pan.We want these little tasty nuggets of joy that are stuck to the bottom of the pan.Add minced shallots and chopped garlic, swirl it around a little and add mushrooms. Cook for about 30-seconds. Stand back away from the flame and add a good shot of  brandy or cognac. Catch the edge of the pan on the flame. In addition to being fun, flaming actually has a culinary purpose. It helps caramelize the mushrooms and improves the sweetness of the dish. If we only boiled the brandy it would only heat to 212-degrees. Caramelizing happens above 300-degrees and these flames are much hotter than that. Add the beef or veal stock and a little Worcestershire. StirAdd a little cream and some whole grain mustard, stir. Put the steaks back in the sauce and add sliced green onions and butter. Swirl to finish the sauce. Plate the steak, pour the sauce over the top and sprinkle with fresh chopped parsley. INGREDIENTS: Prepare The Steak: 2 – 4 ounce filet mignon tournedos cut from the center of a beef tenderloin ½ teaspoon kosher salt ½ teaspoon black pepper 2 tablespoons olive oil 2 tablespoons butter The Sauce: 1 tablespoon shallots or red onions, minced  1 teaspoon garlic, chopped 1 cup mushrooms, sliced 1 oz. Brandy or cognac ½ cup beef or veal stock  ½ teaspoon Worcestershire ½ cup heavy cream ½ tablespoon stone ground or Dijon mustard 1 tablespoon sliced green onions 2 tablespoons butter 1 teaspoon chopped parsley
  • HOW TO CATCH AN ALLIGATOR Step One: Go Huntin', Shoot a Black bird.  Alligators love black birds! Step Two: Park your pick-up near the bank of the bayou and tie a very long rope to the bumper. Step Three: Tie a very large and Manly hook to the rope. Step Four: Hang the rope over a tree branch that hangs over the water so the bird hangs about one foot above the water. Step Five: Have a good friend drive you home.  Take a nap, and come back when the Alligator has swallowed the blackbird.  The Alligator will realize he is in trouble, because he cannot swallow the bird and the rope.  He will become scared, or at least mildly concerned, and perch himself on the bayou bottom awaiting his fate. Step Six: Have your friend take his shotgun to the bank of the bayou and prepare to shoot the Gator. Step Seven: Slowly pull the rope and the Gator from the water.  When you see the Gator reach the surface of the water, yell "SHOOT!" (... poor gator ...) Step Eight: Proudly mount the Alligator on the roof of your pick-up, and bring him home honking your horn loudly as you drive through town. Step Nine: Clean the Gator and remove a five pound section of the tail.  Use in this recipe. Step Ten: Sell the Alligator hide to the highest bidding shoemaker. PROCESS: Dice the alligator meat into small chunks.  Place in a large bowl with the rest of the ingredients.  Put into freezer for twenty minutes (partially frozen meat grinds better).  Run through a meat grinder and stuff into sausage casings.  Tie the sausage off in seven-inch links with butcher's twine.  Poke the sausages with a meat fork to allow air to escape.  Poach the sausages in boiling water.  Grill the sausages and serve on Manly buns with mustard and onions.  Add sauerkraut if you have a hangover! INGREDIENTS: 5 pounds Alligator tail meat 1/2 cup minced red bell pepper 1/2 cup sliced green onions 3 teaspoons Seafood Spice 2 eggs 1 tablespoon dry milk powder 1 teaspoon dried tarragon Juice from two lemons Pork casings