Giancarlo's Chili
Makes 4 servings
Ingredients:
Chili:
10 ounces minced beef chuck
10 ounces minced pork butt
8 ounces minced veal shoulder
2 teaspoons kosher salt
5 tablespoons olive oil
1/2 cup finely diced onion
1/4 cup finely diced carrot
2 cloves garlic, finely sliced
3 tablespoons tomato paste
2/3 cup red wine
4 peeled, seeded plum tomatoes
2 to 3 tablespoons ChefNique Chili Spice
1 teaspoon dried oregano
1 teaspoon red pepper flakes
2 cups beef or chicken broth
Kosher salt and ground
black pepper to taste
1 cup cooked white cannellini beans
4 tablespoons cold butter, diced
2 tablespoons extra-virgin olive oil
Finish and Serve:
Kosher salt and ground
black pepper to taste
Preparation:
To Make the Chili:
Pat meat dry with paper towels and
sprinkle with kosher salt. Heat 3 tablespoons of the olive oil in a heavy
skillet over high heat. Cook beef, pork and veal until browned, 2 to 3
minutes. Remove meat with a slotted spoon, leaving oil and juices in the
skillet. Reserve meat.
Add the remaining 2 tablespoons olive oil to the skillet. Cook onion,
carrot and garlic until caramelized, 3 to 4 minutes. Mix in tomato paste
and cook 1 to 2 minutes more. Pour in wine, scrape up any bits from the
bottom of the pan, and cook until most of liquid has evaporated. Remove
from heat and transfer to a large pot.
Add tomatoes, chili spice, oregano and pepper flakes to the pot. Stir in
broth, salt and few grindings of black pepper. Place pot on the stove, add
the meats and bring to a simmer. Partially cover pot and simmer until meat
is tender, about 1 hour.
Remove chili from heat and fold in beans, butter and extra-virgin olive
oil.
Finish and Serve:
Season to taste again with salt and
pepper and serve.
Chef's Tip:
Serve chili in a bowl with some shredded
aged cheddar cheese and a dollop of sour cream.
Source: Ed Leonard, CMC
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