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| aurora_borealis_chili [2023/05/02 13:12] – [Instructions] Jonathan Mongin | aurora_borealis_chili [2025/01/22 09:53] (current) – Jonathan Mongin | ||
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| + | ====== Aurora Borealis Chili ====== | ||
| + | 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. | ||
| + | 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 ==== | ||
| + | * 2 lbs 90% lean ground beef | ||
| + | * 2 lbs Andouille sausage, sliced on a bias into roughly 1/2” slices | ||
| + | |||
| + | ==== Vegetables ==== | ||
| + | * 8 cloves garlic, crushed and diced | ||
| + | * 1 white onion, diced | ||
| + | * 1 whole jalapeno pepper, diced | ||
| + | |||
| + | ==== Tomatoes ==== | ||
| + | * 1 can (14 oz) crushed tomatoes | ||
| + | * 1 can (14 oz) whole peeled tomatoes | ||
| + | * 2 tbsp tomato paste | ||
| + | |||
| + | ==== Seasonings and Spices ==== | ||
| + | |||
| + | === Dry Spices === | ||
| + | * 1 tsp Ancho chili powder | ||
| + | * 1 tsp Chipotle chili powder | ||
| + | * 1 tsp cayenne pepper | ||
| + | * 2 tsp brown sugar | ||
| + | * 2 tsp coriander | ||
| + | * 2 tsp cumin | ||
| + | * 2 tsp smoked paprika | ||
| + | * 2 tsp black pepper | ||
| + | |||
| + | === Wet Spices === | ||
| + | * 1 tsp crushed red pepper flakes | ||
| + | * 2 tsp beef base | ||
| + | * 1 tsp minced fresh ginger (optional, for depth) | ||
| + | |||
| + | ===== Tools ===== | ||
| + | * Large (12” diameter) frying pan | ||
| + | * 4-6 quart Dutch oven or heavy stock pot | ||
| + | * Potato masher or immersion blender | ||
| + | |||
| + | ===== Instructions ===== | ||
| + | - 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. | ||
| + | - Add the diced onion, garlic, and jalapeno to the pot. Sauté until softened and lightly browned. | ||
| + | - Stir in the dry spices to toast them lightly in the fat for 30 seconds, releasing their aromas. | ||
| + | - Add the tomato paste and cook for 1-2 minutes. | ||
| + | - Deglaze the pot with a splash of water or beef stock, scraping up any browned bits from the bottom. | ||
| + | - Add the crushed and whole peeled tomatoes. Use a potato masher or immersion blender to break down the whole tomatoes into chunky pieces. | ||
| + | - Return the cooked meats to the pot, stirring to combine. | ||
| + | - Stir in the beef base and crushed red pepper flakes. Adjust seasoning with salt as needed. | ||
| + | - Simmer uncovered on low heat for 1.5 to 2 hours, stirring occasionally to avoid sticking. The chili should thicken and develop deep flavors. | ||
| + | - For extra thickness, dissolve 1 tbsp of cornstarch in 2 tbsp cold water, stir into the chili, and simmer for another 5 minutes. | ||
| + | - Adjust salt and spice levels to taste before serving. | ||
| + | |||
| + | ==== Shopping List ==== | ||
| + | * 2 lbs 90% lean ground beef | ||
| + | * 2 lbs Andouille sausage | ||
| + | * Garlic | ||
| + | * White onion | ||
| + | * Jalapeno pepper | ||
| + | * Crushed tomatoes | ||
| + | * Whole peeled tomatoes | ||
| + | * Tomato paste | ||
| + | * Ancho chili powder | ||
| + | * Chipotle chili powder | ||
| + | * Cayenne pepper | ||
| + | * Brown sugar | ||
| + | * Coriander | ||
| + | * Cumin | ||
| + | * Smoked paprika | ||
| + | * Black pepper | ||
| + | * Beef base | ||
| + | * Cornstarch (optional for thickening) | ||
