Touchdown Alabama Chili Recipes

TOUCHDOWN CHILI

Steps:

• Place the ancho and guajillo chiles in a small saucepot and cover with the stock. Bring to a low boil, reduce the heat to low and simmer gently 10 to 15 minutes. Puree and reserve.
• Meanwhile, heat the oil in a Dutch oven over high heat. Add the chorizo and begin to render the fat. Pat the beef dry with paper towel and sprinkle with salt and black pepper before adding into the Dutch oven with the Worcestershire. Cook until a nice crusty brown develops on the beef (the salt helps make a nice crust on meat). Add the coriander, cumin, oregano, cloves, cinnamon, garlic, chile and onions and cook until the onions are soft. Pour in the beer to deglaze the pan, scraping up any brown bits that have accumulated on the bottom of the pan. Add the dried chili puree, masa harina and honey. Reduce the heat to low and simmer to thicken and develop flavor, 45 minutes.
• Serve with the toppings of your choice.

TOUCHDOWN CHILI

Steps:

• Add the spices and the liquid ingredients (beer, tequila, whiskey, tomato past and sauce) to an 8 quart pot. Slowly bring to a boil.
• Dice the bacon and fry until softened and the fat begins to render. Add the bacon and the bacon fat to the pot. Brown the Chorizo, sausage and chuck in a large pan, drain and add to the pot. Slowly bring to a boil again.
• For the peppers, remove the caps and ends, halve lengthwise and slice about 1/4 inch thick. Peal and crush the garlic cloves. Drain the beans. Dice the onions, then add the peppers, garlic, beans and onion to the pot. Reduce the heat, and slowly rise to, once again, bring to a slow boil, with a the lid only partially convering the pot. Taste adjust salt and pepper if neccessary.
• After about an hour, in a double boiler, melt the chocolate then add to the pot. Again, bring to a slow boil. This time, reduce to head to a simmer and let cook for another 3 hours.
• I serve plain or over rice, with chocolate treats to ease the heat.

TOUCHDOWN CHILI

Steps:

• Cook ground beef and onion in large skillet on medium-high heat 5 minutes, stirring occasionally. Drain fat.
• Stir in Seasoning Mix and remaining ingredients. Bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.
• Serve with shredded cheese, sour cream and chopped onion, if desired.

TOUCHDOWN CHILI

Steps:

• Cook and stir ground beef and onion in large skillet on medium-high heat 5 minutes. Drain fat.
• Stir in Seasoning Mix and remaining ingredients.
• Bring to boil.
• Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.
• Serve with shredded cheese, sour cream and chopped onion, if desired.

TOUCHDOWN ALABAMA CHILI

Steps:

• COOK FIRST 3 INGREDIENTS IN A DUTCH OVEN OVER MEDIUM HEAT, STIRRING UNTIL MEAT CRUMBLES AND IS NO LONGER PINK. DRAIN WELL.
• COMBINE MEAT MIXTURE, BEANS AND NEXT 11 INGREDIENTS IN THE DUTCH OVEN;(YOU CAN AT THIS POINT PUT IN CROCK POT ON LOW FOR 6 TO 8 HOURS)BRING TO A BOIL. REDUCE HEAT & SIMMER FOR 3 TO 4 HOURS OR UNTIL THE CHILI THICKENS. YOU CAN AT THIS POINT PUT IN CROCK POT ON LOW FOR 6 HOURS.
• SERVE WITH GRATED QUESO FRESCO, CILTANTO & LIME FOR GARNISH.