Chili on my Mind.

October 19, 2007 at 1:39 AM · Filed under 50% less sodium, awaken your taste, Blogroll, cayenne, chef, Chili, Chili Gold, Gold, healthy, Healthy Living, heart healthy, low sodium, Recipes, s and b seasonings, S&B, S&B Seasonings, smack your mom, spice, Spices, taste, tasty, Uncategorized and tagged: , 50% less sodium, cheese, Chili, Chili Gold, cornbread, Gold, health, healthy, Healthy Living, heart healthy, heart smart, low sodium, Recipes, red pepper, s and b seasonings, S&B, scallions, spice, Spices, taste, tasty

It’s Fall/Autumn again and the first think that comes to my mind (besides all the leaves that will soon await me) is Chili. S&B Seasonings has come up withone of the best recipes I’ve ever run accross. I should know, I wrote it. With time and patience and a few quirks we came up with a recipe that can utilize any type of meat and still hold it’s body and flavor.

How do you eat your chili??? Chef’s are kinda different when it comes to eating their food, every time i tell ppl how i eat my chili, I hear the deafening silence of WTH***!!! I eat mine with a little rice on the bottom, chili over the top and a 3 cheese blend. Now it’s not chili unless you have some type of cornbread with it. Meaning a wedge, cornbread sticks, or cornbread croutons  if you eat it soup style.

Where’s this recipe, you may be wondering??? All right, all right, I’ll give it to you.

Ingredients:

6 oz Medium Chopped Yellow Onion
2 lbs.  ground beef
8 oz Tomato Juice
4 oz Tomato Paste
12 oz Diced Tomatos
1 Qt. Beef or Chicken Stock
1/2 C. S&B Seasonings Chili Gold Seasoning
16 oz  Seasoned Chili Beans
* use 3/4 C. of Seasoning if you want bolder flavor
1 Bay Leaf

 
Directions:

Sauté the onions with garlic over a medium heat in a little oil until transparent. Add ground  Beef and sauté until cooked. Drain ½ of the fat, and add seasoning. Sauté until well blended.

Add tomato paste, juice and tomatoes, beef stock and bay leaf. And bring to a simmer. Let simmer for 30-45 minutes, checking it occasionally so that it won’t scorch.

Thicken with roux* or mesa flour* to your desired consistency. Let simmer for 5 minutes more to cook out starchiness from thickener. Lastly add the beans and bring back to heat. Adjust seasonings and serve hot.

Serves approx. 10 ppl.I actually won a competition at Mrs. Rude Boii Chef’s JOB and the ppl loved it. I have a gift certificate to a restaurant for the wifie and myself. Whoo-hoo… Date-night!!!
You can use ground turkey in this recipe as well.
You can garnish the Chili with fried Tortilla strips or Frito Lay Tortilla Chips; if you cut the Tortilla strips you can sprinkle a little Chili Gold or S&B Southwestern Seasoning for some added punch.
Cheeses I reccomend are Sharp Cheddar, Pepperjack, Provalone, or Smoked Cheddar.
Garnish with one or more of the following… cheese, crackers, chopped scallions, sour cream, cornbread, cornbread croutons, or rice.

Bon Appetit! (or Dine Well in laymans terms)

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