Red Chile Mustard Bobby Flay Recipes

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RED BEEF CHILI



Red Beef Chili image

Bobby Flay brings his signature heat to this chili with layers of rich, spicy flavors. The onions and chiles are sauteed in reduced beer and chocolate, and maple syrup is stirred in at the end for sweetness. A dollop of toasted cumin crema on top adds a cool, creamy finish to this red-hot dish.

Provided by Bobby Flay

Categories     main-dish

Time 2h30m

Yield 6 servings

Number Of Ingredients 23

7 tablespoons canola or vegetable oil
4 pounds bottom round beef, cut into 1/2 -inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons ground cumin
One 12-ounce bottle dark beer
1 large red onion, finely diced
4 cloves garlic, finely chopped
1 teaspoon seeded and chopped habanero
1 Thai bird chile, seeded and chopped
1/2 jalapeno, seeded and chopped
1/2 poblano, seeded and chopped
1 tablespoon ancho chile powder
1 tablespoon cascabel chile powder
1 tablespoon chipotle pepper puree
1 tablespoon pasilla chile powder
1 teaspoon New Mexican chile powder
5 cups homemade chicken stock, canned low-sodium broth or water
One 16-ounce can whole tomatoes, drained and pureed
2 tablespoons finely chopped semisweet chocolate
2 tablespoons maple syrup, or more as needed
1/2 tablespoon cumin seeds
1/2 cup Mexican crema or creme fraeche
Kosher salt and freshly ground black pepper

Steps:

  • Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Sprinkle the beef with salt and pepper and add one-third of the meat to the pan and saute until browned on all sides. Repeat with the oil and meat, draining any excess liquid from the pan between the batches. Return the meat to the pan, sprinkle with the cumin and stir well. Deglaze the pan with the beer and bring to a boil. Cook until the beer is almost completely reduced. Remove the meat from the pan and set aside.
  • In the same pan, add the remaining 1 tablespoon oil to the same pan and then add the onions and cook on medium heat until soft. Add the garlic and cook for 2 minutes. Add the habanero, Thai bird, jalapeno and poblano peppers and cook until soft, about 5 minutes. Add the ancho chile pepper, cascabel chile powder, chipotle pepper puree, pasilla chile powder and New Mexican chile powder, and cook an additional 2 minutes. Add the chicken stock and tomatoes, bring to a boil and cook until slightly thickened, 15 to 20 minutes.
  • Puree with an immersion blender. Add the beef back to the pan, reduce the heat to medium, cover and simmer until the chili is thick and the beef is tender, about 1 hour 15 minutes. If the chili has too much liquid, continue to cook uncovered to thicken, about 15 minutes. Remove from the heat, add in the chocolate and maple syrup and stir until the chocolate is melted and combined and adjust seasonings. Serve with Toasted Cumin Crema.
  • Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper. Place in a squeeze bottle for serving.

RIB-EYE STEAK WITH CHIMICHURRI MARINADE AND DRIED CHILE-MUSTARD SAUCE



Rib-Eye Steak with Chimichurri Marinade and Dried Chile-Mustard Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 1h8m

Yield 8 servings

Number Of Ingredients 18

8 rib-eye steaks 8 to 10 ounces each
Chimichurri marinade, recipe follows
Salt and freshly ground pepper
Dried Chile-Mustard, recipe follows
6 cloves garlic
3 fresh bay leaves
2 jalapeno peppers, coarsely chopped
1 tablespoon kosher salt
1/2 cup white wine vinegar
1 tablespoon ancho chile powder
1/2 cup finely chopped cilantro
1/2 cup finely chopped flat-leaf parsley
1/4 cup finely chopped oregano leaves
3/4 cup olive oil
2 cups Dijon mustard
1/4 cup whole grain mustard
3 tablespoons ancho chile powder
3 tablespoons warm water

Steps:

  • Place the steaks in a large shallow baking dish or pan, cover with the marinade and turn to coat. Refrigerate, covered for 1 to 4 hours. Preheat grill to high. Remove steaks from the marinade, shaking off any excess, and season with salt and pepper, discard remaining marinade). Grill until golden brown on one side, 3 to 4 minutes. Turn over and continue cooking 3 to 4 minutes for medium rare.
  • Place all the ingredients in a food processor and process until smooth.
  • Place all ingredients in a small bowl and mix well.

RED CHILE-GLAZED MEATLOAF



Red Chile-Glazed Meatloaf image

Provided by Bobby Flay

Categories     main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 17

2 ancho chiles, stems and seeds removed
2 New Mexico chiles, stems and seeds removed
1/2 cup clover honey
2 tablespoons apple cider vinegar
Kosher salt and freshly ground black pepper
Nonstick spray
2 tablespoons canola oil
1 poblano chile, seeded and chopped
1 large red onion, finely diced
4 cloves garlic, chopped to a paste
2 teaspoons ground cumin
2 large eggs
Kosher salt and freshly ground black pepper
1 pound ground chuck (80/20)
1 pound ground pork (80/20)
1 1/2 cups finely ground white or yellow corn chips
1/4 cup finely chopped fresh cilantro

Steps:

  • For the red chile glaze: Put the chiles in a bowl, cover with 2 cups boiling water and let sit for 30 minutes.
  • Transfer the chiles to a blender, add 1/2 cup of the soaking liquid (save the rest) and blend until smooth. Add the honey, vinegar and some salt and pepper and transfer to a bowl. If the glaze is too thick to spread on the meatloaf, add a bit more of the soaking liquid.
  • For the meatloaf: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and spray lightly with nonstick spray.
  • Heat the oil in a large saucepan over high heat. Add the poblanos and onions and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Add the cumin and cook 1 minute longer. Remove from the heat and let cool slightly,
  • Whisk the eggs with a splash of water in a large bowl. Sprinkle with salt and pepper and add in the ground chuck and ground pork, the cooled onion mixture and the chips and cilantro; mix until just combined.
  • Transfer the meat to the prepared baking sheet and form into an oval loaf about 6 by 12 inches. Bake for 45 minutes, then begin to brush with a good amount of the red chile glaze. Bake, glazing occasionally, until the meatloaf reaches an internal temperature of 160 degrees F, about 15 minutes longer.

THE BEST CHILI



The Best Chili image

There are a thousand ways to make chili, but this is the quintessential, totally classic version. We used ground beef, kidney beans and the perfect blend of spices. You can slather it on hot dogs and burgers or serve it as a dip, but it can surely stand on its own. Chances are, you have everything you need right in your pantry. Top it with your favorite garnishes and serve with plenty of tortilla chips.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16

1/4 cup vegetable oil
1 pound ground beef chuck, preferably coarse grind (see Cook's Note)
1 large yellow onion, diced
1 jalapeno pepper, seeded and diced
4 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 teaspoons tomato paste
1 1/2 cups low-sodium beef broth
One 28-ounce can whole peeled tomatoes, crushed
Two 15.5-ounce cans kidney beans, undrained
Sour cream, shredded Cheddar and sliced scallions, for serving
Tortilla chips, for serving

Steps:

  • Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
  • Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
  • Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
  • Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
  • Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
  • Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
  • Top with sour cream, Cheddar and scallions. Serve with tortilla chips.

GRILLED ASPARAGUS AND ROASTED MUSHROOM SALAD WITH TOASTED PECANS, BLUE CHEESE AND RED CHILE MUSTARD VINAIGRETTE



Grilled Asparagus and Roasted Mushroom Salad with Toasted Pecans, Blue Cheese and Red Chile Mustard Vinaigrette image

Provided by Bobby Flay

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 pound asparagus, grilled
1 pound assorted mushrooms (portobello, cremini, shiitake) coarsely chopped
3 tablespoons olive oil
1 tablespoon chopped fresh thyme
Salt and pepper
1/4 cup toasted pecans
8 ounces American blue cheese
2 tablespoons Dijon mustard
1 tablespoon ancho chile powder
Salt
1/4 cup red wine vinegar
1/2 cup olive oil

Steps:

  • Heat olive oil in a large saute pan over high heat. Add mushrooms and cook until golden brown. Add thyme and season with salt and pepper. Toss asparagus with a few tablespoons of the vinaigrette and season with salt and pepper. Arrange 1/4 of the mushrooms in the center of each plate. Arrange asparagus around the mushrooms. Sprinkle pecans and blue cheese around the edge of the plate. Drizzle with more of the dressing.
  • Whisk together mustard, ancho powder, salt and vinegar, slowly whisk in oil until emulsified. Season with more salt, to taste.

RED CHILE CHICKEN WINGS WITH CHIPOTLE HONEY GLAZE



Red Chile Chicken Wings with Chipotle Honey Glaze image

Provided by Bobby Flay

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 17

1 cup Greek yogurt
1/4 cup crumbled blue cheese, such as Cabrales
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely grated red onion
Salt and freshly ground black pepper
Canola oil
1 dozen chicken wings split at the joint, wing tips removed and discarded
Salt and freshly ground black pepper
2 tablespoons ancho chile powder
1 tablespoon New Mexico chile powder
2 teaspoons ground cumin
1/2 cup red wine vinegar
1 to 2 tablespoons pureed chipotle chile in adobo
1 to 2 tablespoons honey
1 tablespoon Dijon mustard
1 stick unsalted butter, quartered
Finely chopped fresh cilantro, for garnish

Steps:

  • For the blue cheese sauce: Stir together the yogurt, blue cheese, cilantro, onions and salt and pepper to taste in a bowl. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
  • For the hot wings: Heat 2 to 3 inches of oil in a large, high-sided pan until it reaches 375 degrees F on a deep-fry thermometer.
  • Sprinkle the wings with salt and pepper. Stir together the chile powders, cumin, 1 teaspoon salt and some pepper in a shallow bowl. Dust the wings with the seasoning mixture and toss in a bowl to evenly coat. Add the wings to the oil in batches and cook until golden brown and cooked through, 8 to 10 minutes.
  • For the glaze: In a large bowl, combine the vinegar, chipotle in adobo, honey and Dijon mustard. To a small saute pan, add the butter and melt. Add the melted butter to the bowl with the vinegar-honey mixture and stir to combine.
  • Toss the freshly fried wings with the glaze in the bowl. Garnish with cilantro. Serve with the blue cheese sauce.

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