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aurora_borealis_chili [2023/05/02 11:10] – created Jonathan Monginaurora_borealis_chili [2025/01/22 09:53] (current) – Jonathan Mongin
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-====== Aurora Borealis Chili ====== +====== Aurora Borealis Chili ======   
-Aurora Borealis Chili is a dish that captures the vibrant and fiery spirit of the Northern Lights. The spice blend used in this recipe is a fusion of Nordic and New Orleans flavors, including cumin, coriander, smoked paprika, and juniper berries. When combined with the richness of ground beef and sliced Andouille sausage, this chili creates a bold and flavorful taste that will ignite your senses.+Aurora Borealis Chili is a dish that captures the vibrant and fiery spirit of the Northern Lights. Its spice blend is a fusion of bold, smoky, and earthy flavors, paired with the richness of ground beef and sliced Andouille sausage for a hearty, warming experience.  
  
-With each spoonful, the spices will dance on your tongue like the aurora borealis spreads across the sky, leaving you with a satisfying warmth and glow. Perfect for a chilly evening, this chili is a great option for family gatherings, potlucks, or game day parties, and is sure to become a favorite among your friends and family. +Perfect for a chilly evening, this chili is great for gatherings, potlucks, or game day parties, and is sure to be a favorite among your friends and family.  
-===== Ingredients =====+
  
-==== Meats ==== +===== Ingredients =====  
-  * 2 lbs 90% lean ground beef +
-  * 2 lbs Andouille sausage, sliced on a bias into roughly 1/2” slices+
  
-==== Vegetables ==== +==== Meats ====   
-  * 10 cloves garlic, crushed and diced +  * 2 lbs 90% lean ground beef   
-  * 1 white onion, diced +  * 2 lbs Andouille sausage, sliced on a bias into roughly 1/2” slices  
-  * 1/2 jalapeno pepper, peeled, diced, and crushed+
  
-==== Tomatoes ==== +==== Vegetables ====   
-  * 1 can (14 oz) Bianco DiNapoli crushed tomatoes +  * 8 cloves garlic, crushed and diced   
-  * 1 can (14 oz) Bianco DiNapoli whole peeled tomatoes +  * 1 white onion, diced   
-  * 2 tbsp tomato paste+  * 1 whole jalapeno pepper, diced  
  
-==== Seasonings and Spices ====+==== Tomatoes ====   
 +  * 1 can (14 oz) crushed tomatoes   
 +  * 1 can (14 oz) whole peeled tomatoes   
 +  * 2 tbsp tomato paste  
  
-=== Dry Spices === +==== Seasonings and Spices ====  
-  * 1 tsp Ancho chili powder +
-  * 1 tsp Chipotle chili powder +
-  * 1 tsp cayenne pepper +
-  * 2 tsp brown sugar +
-  * 2 tsp cardamom +
-  * 2 tsp celery salt +
-  * 2 tsp coriander +
-  * 2 tsp cumin +
-  * 2 tsp nutmeg +
-  * 2 tsp pink peppercorns, ground +
-  * 2 tsp smoked paprika +
-  * 2 juniper berries, ground+
  
-=== Wet Spices === +=== Dry Spices ===   
-  * 1 tsp Crushed Calabrian chili pepper paste +  * 1 tsp Ancho chili powder   
-  * 2 tsp beef base +  * 1 tsp Chipotle chili powder   
-  * 2 tsp Rose Harissa +  * 1 tsp cayenne pepper   
-  * 2 tsp Sambal Oelek+  * 2 tsp brown sugar   
 +  * 2 tsp coriander   
 +  * 2 tsp cumin   
 +  * 2 tsp smoked paprika   
 +  * 2 tsp black pepper  
  
-===== Tools ===== +=== Wet Spices ===   
-  * Large (12“ diameter) frying pan +  * 1 tsp crushed red pepper flakes   
-  * 4-6 quart stock pot or Dutch oven +  * 2 tsp beef base   
-  * Potato masher or immersion blender +  * 1 tsp minced fresh ginger (optional, for depth)  
-  * Spice grinder or mortar and pestle (optional) +
-  * Food processor (optional) +
-  * Immersion blender (optional) +
-  * Pressure cooker (optional) +
-  * Kitchen scale (optional)+
  
-===== Instructions ===== +===== Tools =====   
-  - Combine the dry spices and whole spices in a spice grinder or mortar and pestle to make the dry spice mixture. \ +  * Large (12” diameter) frying pan   
-  - Peel and dice the onion. Crush the garlic and jalapeno together with a garlic press or mortar and pestle. Set aside. \ +  * 4-6 quart Dutch oven or heavy stock pot   
-  - Slice the sausage on a bias into roughly 1/2” slices. \ +  * Potato masher or immersion blender  
-  - In a large stock pot, combine the crushed tomatoes and whole peeled tomatoes. Use a potato masher to crush the whole peeled tomatoes into loose chunks. \ +
-  - In a small bowl, combine the tomato paste, Sambal Oelek, beef base, Rose Harissa, and crushed Calabrian chili pepper paste to create the wet spice mixture. \ +
-  - In the frying pan, brown the ground beef and sliced sausage together over medium-high heat. \ +
-  - Deglaze the pan with the chicken stock, then add deglazed meat to the large stock pot. \ +
-  - Add the diced onion, crushed garlic and jalapeno, wet spice mixture, and dry spice mixture to the same large stock pot. Cook until the onions are translucent. \ +
-  - Add the contents of the frying pan to the stock pot with the tomatoes. \ +
-  - Cook over low heat for 1 hour until the beef is tender. \ +
-  - Salt to taste and serve.+
  
-==== Shopping List ==== +===== Instructions =====   
-  * 2 lbs 90% lean ground beef +  - In a Dutch oven or large stock pot, brown the ground beef and Andouille sausage over medium-high heat. Remove the meat with a slotted spoon and set aside, leaving the rendered fat in the pot.   
-  * 2 lbs Andouille sausage, sliced on a bias into roughly 1/2” slices +  - Add the diced onion, garlic, and jalapeno to the pot. Sauté until softened and lightly browned.   
-  * 10 cloves garlic +  - Stir in the dry spices to toast them lightly in the fat for 30 seconds, releasing their aromas.   
-  * 1 white onion +  - Add the tomato paste and cook for 1-2 minutes.   
-  * 1 can (14 oz) Bianco DiNapoli crushed tomatoes +  - Deglaze the pot with a splash of water or beef stock, scraping up any browned bits from the bottom.   
-  * 1 can (14 oz) Bianco DiNapoli whole peeled tomatoes +  - Add the crushed and whole peeled tomatoes. Use a potato masher or immersion blender to break down the whole tomatoes into chunky pieces.   
-  * tomato paste +  - Return the cooked meats to the pot, stirring to combine.   
-  * brown sugar +  - Stir in the beef base and crushed red pepper flakes. Adjust seasoning with salt as needed.   
-  * cardamom +  - Simmer uncovered on low heat for 1.5 to 2 hours, stirring occasionally to avoid sticking. The chili should thicken and develop deep flavors.   
-  * celery salt +  - For extra thickness, dissolve 1 tbsp of cornstarch in 2 tbsp cold water, stir into the chili, and simmer for another 5 minutes.   
-  * coriander +  - Adjust salt and spice levels to taste before serving.   
-  * cumin + 
-  * nutmeg +==== Shopping List ====   
-  * pink peppercorns, ground +  * 2 lbs 90% lean ground beef   
-  * smoked paprika +  * 2 lbs Andouille sausage   
-  * Ancho chili powder +  * Garlic   
-  * Chipotle chili powder +  * White onion   
-  * cayenne pepper +  * Jalapeno pepper   
-  * beef base +  * Crushed tomatoes   
-  * crushed Calabrian chili pepper paste +  * Whole peeled tomatoes   
-  * Rose Harissa +  * Tomato paste   
-  * Sambal Oelek+  * Ancho chili powder   
 +  * Chipotle chili powder   
 +  * Cayenne pepper   
 +  * Brown sugar   
 +  * Coriander   
 +  * Cumin   
 +  * Smoked paprika   
 +  * Black pepper   
 +  * Beef base   
 +  * Cornstarch (optional for thickening)