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| jon_s_chili [2023/03/26 16:43] – [Seasonings and Spices:] Jonathan Mongin | jon_s_chili [2023/05/02 11:00] (current) – [Jon's Chili] 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. 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. | ||
| + | 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. | ||
| + | ===== Ingredients ===== | ||
| + | |||
| + | ==== Meats ==== | ||
| + | * 2 lbs 90% lean ground beef | ||
| + | * 2 lbs Andouille sausage, sliced on a bias into roughly 1/2” slices | ||
| + | |||
| + | ==== Vegetables ==== | ||
| + | * 10 cloves garlic, crushed and diced | ||
| + | * 1 white onion, diced | ||
| + | * 1/2 jalapeno pepper, peeled, diced, and crushed | ||
| + | |||
| + | ==== Tomatoes ==== | ||
| + | * 1 can (14 oz) Bianco DiNapoli crushed tomatoes | ||
| + | * 1 can (14 oz) Bianco DiNapoli 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 cardamom | ||
| + | * 2 tsp celery salt | ||
| + | * 2 tsp coriander | ||
| + | * 2 tsp cumin | ||
| + | * 2 tsp nutmeg | ||
| + | * 2 tsp pink peppercorns, | ||
| + | * 2 tsp smoked paprika | ||
| + | * 2 juniper berries, ground | ||
| + | |||
| + | === Wet Spices === | ||
| + | * 1 tsp Crushed Calabrian chili pepper paste | ||
| + | * 2 tsp beef base | ||
| + | * 2 tsp Rose Harissa | ||
| + | * 2 tsp Sambal Oelek | ||
| + | |||
| + | ===== Tools ===== | ||
| + | * Large (12“ diameter) frying pan | ||
| + | * 4-6 quart stock pot or Dutch oven | ||
| + | * Potato masher or immersion blender | ||
| + | * Spice grinder or mortar and pestle (optional) | ||
| + | * Food processor (optional) | ||
| + | * Immersion blender (optional) | ||
| + | * Pressure cooker (optional) | ||
| + | * Kitchen scale (optional) | ||
| + | |||
| + | ===== Instructions ===== | ||
| + | - Combine the dry spices and whole spices in a spice grinder or mortar and pestle to make the dry spice mixture. \ | ||
| + | - Peel and dice the onion. Crush the garlic and jalapeno together with a garlic press or mortar and pestle. Set aside. \ | ||
| + | - Slice the sausage on a bias into roughly 1/2” slices. \ | ||
| + | - 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 ==== | ||
| + | * 2 lbs 90% lean ground beef | ||
| + | * 2 lbs Andouille sausage, sliced on a bias into roughly 1/2” slices | ||
| + | * 10 cloves garlic | ||
| + | * 1 white onion | ||
| + | * 1 can (14 oz) Bianco DiNapoli crushed tomatoes | ||
| + | * 1 can (14 oz) Bianco DiNapoli whole peeled tomatoes | ||
| + | * tomato paste | ||
| + | * brown sugar | ||
| + | * cardamom | ||
| + | * celery salt | ||
| + | * coriander | ||
| + | * cumin | ||
| + | * nutmeg | ||
| + | * pink peppercorns, | ||
| + | * smoked paprika | ||
| + | * Ancho chili powder | ||
| + | * Chipotle chili powder | ||
| + | * cayenne pepper | ||
| + | * beef base | ||
| + | * crushed Calabrian chili pepper paste | ||
| + | * Rose Harissa | ||
| + | * Sambal Oelek | ||
