It was the best chili this Southern Girl has ever put in her mouth. Not kidding.
Plus the super cool tips and tricks that Chef Joshua Childress taught us will be helping us in the kitchen for years to come.
We are loving our “Chef Time” Periscopes with Chef Josh. His desire is for the everyday mom to make extraordinary food. And he has hit the mark with this cooking class and awesome chili recipe.
Watch the Periscope and see what I mean.
Chef Joshua is with White Coat Events. He has 13 years of industry experience leading culinary teams in fine dining. Good news to you… he is available for private dinner parties, corporate catering and cooking classes. For more information call 972-632-9977.
The BIG Game Chili Recipe
4 lbs ground beef
7 Tbls of Chili powder
1/4 Cup Dried Dill
4 Tbl ground cumin
1 1/2 Tbl cracked pepper
2 1/2 Tbl salt (to taste)
2 lemons juiced
8 cloves of Garlic minced
2 Cups of Beef Broth or Stock
1/4 Cup of oil (vegetable, avocado, grape seed)
2 Yellow onions diced
3 cans diced/chopped tomatoes (preferably fire roasted)
1/4 Cup Dijon mustard (any brand)
1/2 Cup chopped cilantro
1/2 cup Red wine Merlot preferred but can use Cabernet
2 Cans Red kidney beans (rinsed and drained)
3 cups carrots medium diced
1 Green Bell pepper
Toppings- optional
Cheese, Sour Cream, Avocado
Put half the oil in pan and heat. Brown meat in two batches. Remove meat and add rest oil and carrots. Cooked until translucent then add onion. Cook until onion is translucent. Then add garlic. Immediately add all dry seasonings and mustard stir about 3 full minutes. Then add wine and deglaze scrape pan. Then add tomatoes and cilantro stir. Then add meat but not fat. Then stir in broth. Bring to boil and set on simmer for 30mins.
Serve with grated cheese, sour cream or avocado.