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| jon_s_chili [2023/03/26 16:46] – [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 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 ===== | ===== Ingredients ===== | ||
| - | ==== Meats: ==== | + | ==== Meats ==== |
| - | * 3 lbs 90% lean ground beef | + | * 2 lbs 90% lean ground beef |
| - | * 3 lbs Andouille sausage, sliced on a bias into roughly 1/2” slices | + | * 2 lbs Andouille sausage, sliced on a bias into roughly 1/2” slices |
| - | ==== Vegetables: ==== | + | ==== Vegetables ==== |
| - | * 15 cloves garlic, crushed and diced | + | * 10 cloves garlic, crushed and diced |
| - | * 2 white onions, diced | + | * 1 white onion, diced |
| - | * 1 jalapeno pepper, peeled, diced, and crushed | + | * 1/2 jalapeno pepper, peeled, diced, and crushed |
| - | * 1 bell pepper, diced (optional) | + | |
| - | ==== Tomatoes: ==== | + | ==== Tomatoes ==== |
| - | * 1 can (28 oz) Bianco DiNapoli crushed tomatoes | + | * 1 can (14 oz) Bianco DiNapoli crushed tomatoes |
| - | * 1 can (28 oz) Bianco DiNapoli whole peeled tomatoes | + | * 1 can (14 oz) Bianco DiNapoli whole peeled tomatoes |
| + | * 2 tbsp tomato paste | ||
| - | ==== Seasonings and Spices: ==== | + | ==== Seasonings and Spices ==== |
| - | * 4 tbsp tomato paste | + | |
| - | * 1 tbsp beef base | + | === Dry Spices === |
| - | * 1 tbsp Ancho chili powder | + | * 1 tsp Ancho chili powder |
| - | * 1 tbsp Chipotle chili powder | + | * 1 tsp Chipotle chili powder |
| - | * 1 tbsp cumin | + | * 1 tsp cayenne pepper |
| - | * 1/2 tbsp cayenne pepper | + | |
| - | * 1/2 tbsp crushed Calabrian chili pepper paste | + | |
| - | * 5 juniper berries, ground | + | |
| - | * 1 tbsp Rose Harissa | + | |
| - | * 1 tbsp Sambal Oelek | + | |
| * 2 tsp brown sugar | * 2 tsp brown sugar | ||
| - | * 2 tsp celery salt | ||
| * 2 tsp cardamom | * 2 tsp cardamom | ||
| - | * 2 tsp smoked paprika | + | * 2 tsp celery salt |
| * 2 tsp coriander | * 2 tsp coriander | ||
| + | * 2 tsp cumin | ||
| * 2 tsp nutmeg | * 2 tsp nutmeg | ||
| * 2 tsp pink peppercorns, | * 2 tsp pink peppercorns, | ||
| - | * 2 tsp salt | + | * 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 ===== | ===== Tools ===== | ||
| - | * Large (14“ diameter) frying pan | + | * Large (12“ diameter) frying pan |
| - | * 6-8 quart stock pot or Dutch oven | + | * 4-6 quart stock pot or Dutch oven |
| * Potato masher or immersion blender | * Potato masher or immersion blender | ||
| * Spice grinder or mortar and pestle (optional) | * Spice grinder or mortar and pestle (optional) | ||
| * Food processor (optional) | * Food processor (optional) | ||
| * Immersion blender (optional) | * Immersion blender (optional) | ||
| - | * Slow cooker (optional) | + | * Pressure |
| * Kitchen scale (optional) | * Kitchen scale (optional) | ||
| ===== Instructions ===== | ===== Instructions ===== | ||
| - | - Combine the dry spices and whole spices in a spice grinder or mortar and pestle to make the dry spice mixture. | + | - 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. | + | - 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. | + | - 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 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, | + | - In a small bowl, combine the tomato paste, Sambal Oelek, |
| - | - In the same large stock pot, brown the ground beef and sliced sausage together over medium-high heat. \\ | + | - In the frying pan, brown the ground beef and sliced sausage together over medium-high heat. \ |
| - | - Deglaze the pan with the chicken stock. | + | - 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 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. | + | - Add the contents of the frying pan to the stock pot with the tomatoes. \ |
| - | - Cook over low heat for 1.5 hours until the beef is tender. | + | - Cook over low heat for 1 hour until the beef is tender. \ |
| - Salt to taste and serve. | - 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 | ||
