Posts tagged: Chorizo

Slow Cooker HOT Texas Chili

HOT Texas Chili

HOT Texas Chili

I love a great chili. I have participated in many chili cook-offs, but rarely place because I like my chili HOT. If you can’t take the heat stay out of the kitchen. The following is my basic chili recipe minus my 3 secret ingredients. When you make chili you always need to have a secret ingredient or three. I have different recipes based on the method of cooking, this one is for a 6 hour slow cooker. Of course you can substitute different chili’s and spices to taste.

I find that adding sweet tends to allow people to take the heat.

Ingredients:

  • 1 pound ground chuck (80/20), large grind preferred
  • 1 pound chorizo, large grind preferred
  • 1/2 pound diced chuck (1/4 inch cubes)
  • Chilies
    • 3 Serrano chilies, chopped
    • 4 Thai chilies, chopped
    • 2 Red Habanero, chopped
    • 3 Red Hot Holland chilies, chopped
    • 3 Red Fresno chilies, chopped
    • 1 Poblano chili, chopped
    • 2 Red Dulce Mediteraneo chilies, chopped
    • 3 JalapeƱo chilies, chopped
    • 2 dried New Mexico chilies, whole
    • 2 dried Cascabel chilies, whole
  • Spices
    • 1 1/2 tablespoons Kosher or Sea Salt
    • 1 1/2 tablespoons fresh ground pepper
    • 1 1/2 tablespoon chili powder (I use my own blend)
    • 1 1/2 tablespoon ground cumin
    • 1 1/2 tablespoon ground cinnamon
    • 1 tablespoon paprika
    • 3/4 tablespoon fennel seed
    • 1/2 tablespoon ground cayenne
  • 1 medium red onion, diced
  • 1 fennel bulb, chopped
  • 8 clove garlic, minced
  • 3/4 cup light brown sugar
  • 2 cups red wine
  • 28 ounce can diced tomatoes, undrained
  • Secret ingredients 1 (H), 2 (O) and 3 (T)

Directions:

Add wine and tomatoes to slow cooker set on low. Brown chuck, chorizo and diced chuck. Add to slow cooker undrained. Mix well. Prepare onion, fennel, garlic and chilies, add and stir in to slow cooker. Add spices and mix well. At about the 2 hour mark add brown sugar and mix well. Slow cook for 6 hours on low.

Serve in deep bowl with crackers and beer.

A nice spin to this dish is to add 1/2 to 3/4 pound of diced peeled deviened shrimp in the last hour of cooking.

Sea Food Trio Paella with Lobster, Scallops and Shrimp

One of my favorite ways to prepare paella. It makes me wish I lived on the coast so I could get the proteins fresh all the time.

Ingredients:

2 6 to 8 ounce lobster tails
1/2 pound bay scallops (may substitute colossal scallops)
1 lb shrimp 30-40 count
4 oz Chorizo
2 medium red bell peppers (or 1 large)
2 medium green bell peppers (1 large)
1/2 medium white onion
1/2 medium red onion
3-4 cloves of garlic
1 1/2 cup white basmati rice
10 oz can of diced tomatoes with green chilies
3 tablespoons tomato paste
1/4 teaspoon saffron threads
1/2 teaspoon crushed red pepper
4 cups chicken stock
2 tablespoons butter
3 tablespoons extra virgin olive oil
Lemon
Lime
Italian Flat Leaf Parsley

Prep:

Peel and devein shrimp.
Seed and devein bell peppers cut into 1/2 inch strips
Chop onions
Mince garlic
Cut lobster tails through the shell crosswise in 1-inch lengths
If using colossal scallops instead of bay scallops, quarter
Mince parsley as needed
Quarter lemon and limes as needed

Cook lobster. Add butter to medium skillet and melt over a medium heat. Add the lobster tail pieces to the pan and cook through, about 6 minutes, turning once. Remove the lobster meat from the shell and roughly chop. This can usually be done when the rice is in the oven.

Directions:

Sea Food Trio Paella

Sea Food Trio Paella

Preheat oven to 375.

In a large saucepan or paella pan over medium-high heat, heat the oil and add the onion, the garlic, the peppers, the saffron and the chorizo. Cook for 6 minutes or until vegetables are soft and chorizo is browned.

Stir in the rice, tomatoes and tomato paste until well mixed and cook for an additional 6 minutes. Add chicken stock and bring to a boil. Cover and place the saucepan in the oven and cook for 20-25 minutes, stirring once or twice, until rice is fully cooked.

Return the saucepan to the stove top and add the lobster, scallops and shrimp. Steam the seafood for an additional 10 minutes. Remove from heat and let rest for 10 minutes before plating.

Plate with the chopped parsley and a lemon and a lime wedge.

Notes:

Feeds an army!

The seafood amounts can be adjusted as long as the basic total weight stays close to 2 1/2 lbs.

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