{"id":9876,"date":"2012-03-27T20:06:41","date_gmt":"2012-03-28T00:06:41","guid":{"rendered":"https:\/\/www.glensfalls.com\/gourmet\/2012\/03\/chili-gfg-style.html"},"modified":"2012-03-27T20:06:41","modified_gmt":"2012-03-28T00:06:41","slug":"chili-gfg-style","status":"publish","type":"post","link":"https:\/\/www.glensfalls.com\/gourmet\/2012\/03\/chili-gfg-style\/","title":{"rendered":"Chili Glens Falls Gourmet Style!"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" alt=\"bowl-chili.jpg\" src=\"https:\/\/www.glensfalls.com\/gourmet\/wp-content\/uploads\/sites\/111\/2012\/03\/bowl-chili.jpg\" width=\"250\" height=\"187\" class=\"aligncenter\"><\/p>\n<p>You would think a request for a new chili recipe would be an easy one. Our good friend Mary from <a href=\"https:\/\/www.glensfalls.com\/business\/lumberjack-pass-mini-golf-6438\/\">Lumberjack Pass<\/a> requested a new chili recipe a while back. I thought no problem, I&#8217;ll get right on that! Well, as it turns out, I don&#8217;t really use a recipe. I grab the basic ingredients and the rest is just building that great chili flavor. In my opinion (which I&#8217;m quite sure is a fact), the key to a great chili is cooking it low and slow&#8230; In my house, making chili, stew &amp; soups is a marathon, not a sprint! We have a great time spending the day in the kitchen with some sporting event or cooking show on TV and a good bottle of wine or a cold beer. Good times!<br \/>\n<b>Ingredients: <\/b><\/p>\n<ul>\n<li>3 lb beef shoulder roast<\/li>\n<li>2 large cans of crushed tomatoes<\/li>\n<li>2 cans of beans (I use 1 black &amp; 1 kidney)<\/li>\n<li>1 medium onion diced<\/li>\n<li>Minced garlic (I use about 4 cloves)<\/li>\n<li>Vegetable\/corn oil\n<\/li>\n<li>Bottle of red wine (doesn&#8217;t have to cost a lot, but has to be one you would drink!)<\/li>\n<\/ul>\n<p><b>Seasonings: <\/b>Raid your spice cabinet. This is what I always have and use.<\/p>\n<ul>\n<li>Blackening seasoning (I always have Paul Prudhomme&#8217;s blackened steak magic)<\/li>\n<li>Crushed red pepper<\/li>\n<li>Chili powder<\/li>\n<li>Cumin<\/li>\n<li>Fresh pepper<\/li>\n<li>Nutmeg<\/li>\n<li>Adobo<\/li>\n<li>Dark chocolate<\/li>\n<li>Paprika<\/li>\n<li>Sweet &amp; smokey rub<\/li>\n<li>Dried oregano<\/li>\n<li>Fresh thyme<\/li>\n<li>Fresh parsley<\/li>\n<\/ul>\n<p>I know it looks like a lot, but it&#8217;s mostly what you should always have in your spice cabinet, so don&#8217;t bail on me! This is fun and not hard at all.<\/p>\n<p><b>Get cooking: <\/b><\/p>\n<ul>\n<li>Cover the bottom of your stew pot with veggie\/corn oil &amp; place over medium high heat. <\/li>\n<li>Generously coat the roast with blackening seasoning<\/li>\n<li>Place the roast fat side down in the hot oil &amp; brown to a caramel color on all sides<\/li>\n<li>Add the onion &amp; garlic. Stir quickly to sweat them a bit. <\/li>\n<li>Deglaze with the red wine, scraping the bottom of the pot clean. <\/li>\n<li>The roast should be almost covered in liquid. I use about 3\/4 of the bottle of wine and the rest water. <\/li>\n<li>Bring to a boil and immediately turn down to low to simmer.<\/li>\n<li>Add some fresh pepper, oregano &amp; thyme. <\/li>\n<li>Cover with the lid cracked to let the steam escape. Allow at least 1\/2 hour for the liquid to reduce (thicken up)<\/li>\n<li>Add both cans of crushed tomatoes<\/li>\n<li>Stir well and add the next layer of seasoning. Be liberal with the cumin, chili powder &amp; paprika. Add about 1\/2 teaspoon of the nutmeg to start and about the same of crushed red pepper. <\/li>\n<li>Cover (lid cracked) and let simmer for about an hour or until the meat is ready to be easily broken apart like pulled pork. I take the meat out to pull it apart and then return it to the pot. <\/li>\n<li>Add the beans (rinsed) <\/li>\n<li>Add the dark chocolate (I use 3 squares of a quality bar). You can start with less, cook it down and just keep tasting. <\/li>\n<li>Let simmer until thickened. Taste often and just keep layering in the seasoning.\n<\/li>\n<\/ul>\n<p><b>Tip: <\/b>Layer your flavors. With each step you should be adjusting the seasoning. You don&#8217;t want the chili to taste like chocolate or nutmeg. They should be flavors in the background that make people say hmmm (in a good way).<\/p>\n<p><b>Serve: <\/b>Top with a little shredded cheddar, sour cream, green onion, hot sauce and perhaps a few tortilla chips or crackers. I love it with &#8220;scoops&#8221; of the tortilla or corn chip variety :o)<\/p>\n<p>Please feel free to email me or comment with your questions on here! We enjoy hearing from you!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>You would think a request for a new chili recipe would be an easy one. Our good friend Mary from Lumberjack Pass requested a new chili recipe a while back. I thought no problem, I&#8217;ll get right on that! Well, as&#8230;<\/p>\n","protected":false},"author":165,"featured_media":8605,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,2,18],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\r\n<title>Chili Glens Falls Gourmet Style! - Glens Falls Gourmet: A Cooking &amp; Recipe Blog For Foodies!<\/title>\r\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\r\n<link rel=\"canonical\" href=\"https:\/\/www.glensfalls.com\/gourmet\/2012\/03\/chili-gfg-style\/\" \/>\r\n<meta property=\"og:locale\" content=\"en_US\" \/>\r\n<meta property=\"og:type\" content=\"article\" \/>\r\n<meta property=\"og:title\" content=\"Chili Glens Falls Gourmet Style! - Glens Falls Gourmet: A Cooking &amp; Recipe Blog For Foodies!\" \/>\r\n<meta property=\"og:description\" content=\"You would think a request for a new chili recipe would be an easy one. 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