The chefs at Midtown Global Market will go head to head to see who makes the best chili -- and you can help choose the winner!
Manny's Tortas Chipotle Black Bean Tequila Chili
For Chipotle Sauce:
10 tomatoes
1 clove of garlic
¼ onion
Dash of salt
½ can of chipotle pepper
Other Ingredients:
2 tablespoons of olive oil
1 diced onion
1 diced green pepper
1 pound of skirt steak
3 (15oz.) cans of black beans un-drained
1 tablespoon of dried oregano
1 tablespoon of dried basil
1 cup of tequila (optional)
Instructions:
1. Put the ingredients used in the chipotle sauce in a blender and blend until smooth.
2. Cut the skirt steak into small pieces.
3. Heat the oil on a large heavy pot over medium heat and cook the onions, garlic and green peppers until the onions are translucent. Add the steak until it is nice a brown.
4. Stir in the chipotle sauce, beans, tomatoes, oregano, basil and tequila.
5. Reduce heat to low simmer for about 3 hours.
6. Garnish with Mexican sour cream and chopped cilantro.
Fresco's Pasta Bar Mini Me Meatball Chilli
Italian Wild Rice Meatballs:
3 pounds of ground beef
1.5 cups cooked wild rice blend
1 cup finely chopped onion
2 minced garlic bulbs
3 tbsp. kosher salt
2 tbsp. pepper
1 tsp Crushed Red Pepper
2 tsp fennel seed
1 Cup chopped Parsley
1 ½ cups milk
4 eggs
Instructions:
1. Whisk eggs and milk together and then combine all ingredients and mix.
2. Form meatballs into the size of grapes and place on a sheet pan.
3. Bake at 350 degrees for 15-20 minutes. Meatballs are done when internal temperature reaches 155 degrees.
Red Sauce:
2 cups chopped carrots
2 cups chopped celery
2 cups chopped onions
¼ cup fresh chopped garlic
¼ cup Italian seasoning
2 tbsp. fennel seed
1 tsp crushed red pepper
Olive Oil for sautéing
10 pound can of whole tomatoes
¼ cup sugar
Salt and pepper to taste
Instructions:
1. Sauté above ingredients through the crushed red pepper until carrots are soft.
2. Add tomatoes, sugar, salt and pepper.
3. Simmer 30 minutes then cool.
4. Run through the blender.
Mini Me Meatball Chilli Directions:
1. In a stock pot add red sauce, 2 cups of chili powder, 1 cup of paprika and 10 ounces of tomato paste.
2. Simmer until incorporated.
3. Add meatballs and 2 16 oz cans of cannellini beans.
4. Summer until hot while stirring often.
5. Top with shredded parmesan and chopped Italian parsley.
Manny's Tortas Chipotle Black Bean Tequila Chili
For Chipotle Sauce:
10 tomatoes
1 clove of garlic
¼ onion
Dash of salt
½ can of chipotle pepper
Other Ingredients:
2 tablespoons of olive oil
1 diced onion
1 diced green pepper
1 pound of skirt steak
3 (15oz.) cans of black beans un-drained
1 tablespoon of dried oregano
1 tablespoon of dried basil
1 cup of tequila (optional)
Instructions:
1. Put the ingredients used in the chipotle sauce in a blender and blend until smooth.
2. Cut the skirt steak into small pieces.
3. Heat the oil on a large heavy pot over medium heat and cook the onions, garlic and green peppers until the onions are translucent. Add the steak until it is nice a brown.
4. Stir in the chipotle sauce, beans, tomatoes, oregano, basil and tequila.
5. Reduce heat to low simmer for about 3 hours.
6. Garnish with Mexican sour cream and chopped cilantro.
Fresco's Pasta Bar Mini Me Meatball Chilli
Italian Wild Rice Meatballs:
3 pounds of ground beef
1.5 cups cooked wild rice blend
1 cup finely chopped onion
2 minced garlic bulbs
3 tbsp. kosher salt
2 tbsp. pepper
1 tsp Crushed Red Pepper
2 tsp fennel seed
1 Cup chopped Parsley
1 ½ cups milk
4 eggs
Instructions:
1. Whisk eggs and milk together and then combine all ingredients and mix.
2. Form meatballs into the size of grapes and place on a sheet pan.
3. Bake at 350 degrees for 15-20 minutes. Meatballs are done when internal temperature reaches 155 degrees.
Red Sauce:
2 cups chopped carrots
2 cups chopped celery
2 cups chopped onions
¼ cup fresh chopped garlic
¼ cup Italian seasoning
2 tbsp. fennel seed
1 tsp crushed red pepper
Olive Oil for sautéing
10 pound can of whole tomatoes
¼ cup sugar
Salt and pepper to taste
Instructions:
1. Sauté above ingredients through the crushed red pepper until carrots are soft.
2. Add tomatoes, sugar, salt and pepper.
3. Simmer 30 minutes then cool.
4. Run through the blender.
Mini Me Meatball Chilli Directions:
1. In a stock pot add red sauce, 2 cups of chili powder, 1 cup of paprika and 10 ounces of tomato paste.
2. Simmer until incorporated.
3. Add meatballs and 2 16 oz cans of cannellini beans.
4. Summer until hot while stirring often.
5. Top with shredded parmesan and chopped Italian parsley.
Aucun commentaire:
Enregistrer un commentaire