BLAUBERGS ULTIMATE CHILI WITH WATERMELON
Source of Recipe
Chef Erik Blauberg, executive chef at New York City's legendary "21" Club
List of Ingredients
4 tbs. bacon fat (or shortening)
3 cups onions (diced)
2 cups red bell pepper (diced)
1 tsp. garlic (minced)
2 tsp. serrano peppers (chopped)
2 lbs. ground sirloin (85 percent lean)
2 cups tomato paste
6 cups chicken stock (double strength)
1 cup masa harina (corn flour)
1 tsp. mole sauce (optional)
4 cups tomato (diced)
1 smoked pork ham hock
1 tbs. Mexican oregano
sea salt to taste
fresh ground pepper to taste
2 tbs. vegetable oil
4 cups meat or game (cubed)
1 pint sour cream (optional)
1/8 wedge watermelon
Chile powder mix (optional):
1/2 tsp. pastilla
1/2 tsp. plulato
1/2 tsp. ancho
1/2 tsp. chipotle
1 tsp. cumin
1 tsp. black pepper
2 tsp. ground yellow mustard seed
Note: If using store-bought chili powder, use approximately 4 tsp.Recipe
In a hot saute pan, add the bacon fat over a medium heat, then add the
onions, bell pepper, garlic, serrano peppers. Cook until translucent,
add the ground sirloin, cook and stir until brown.
Stir in the corn flour until a roux forms, then add the tomato paste,
stir, add the chicken stock, mole sauce, tomatoes, ham hock, Mexican
oregano, and chili powder. Stir, season with salt and pepper to taste.
Cover pan and let coofor approx. 1 1/2 hours, stir occasionally. Remove
from the heat and let cool.
When ready to serve, cube up your favorite meat or game. Season with
salt and pepper to taste. In a very hot saute pan, add the vegetable oil
and carefully place the meat into a pan, cook until lightly brown (rare
temperature)
Place the chili into a bowl or crock then top with cubed meat. Garnish
with sour cream and flat bread and serve with watermelon.
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