**Indulge in a Flavorful Culinary Journey with Afterburner Chili: A Symphony of Heat, Spice, and Boldness**
Prepare to tantalize your taste buds with the Afterburner Chili, a dish that sets your palate ablaze with a captivating blend of heat, spice, and bold flavors. This culinary masterpiece is meticulously crafted using a diverse selection of chili peppers, each contributing its unique level of intensity. From the fiery habaneros to the smoky chipotles and the zesty poblanos, this chili symphony offers a harmonious blend of heat and complexity. Embark on a culinary adventure as you explore the three distinct recipes featured in this article: the Classic Afterburner Chili, the Vegetarian Afterburner Chili, and the Afterburner Chili Mac and Cheese. Each recipe offers a unique take on this tantalizing dish, ensuring an unforgettable culinary experience.
THE BEST CHILI
There are a thousand ways to make chili, but this is the quintessential, totally classic version. We used ground beef, kidney beans and the perfect blend of spices. You can slather it on hot dogs and burgers or serve it as a dip, but it can surely stand on its own. Chances are, you have everything you need right in your pantry. Top it with your favorite garnishes and serve with plenty of tortilla chips.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
- Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
- Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
- Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
- Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
- Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
- Top with sour cream, Cheddar and scallions. Serve with tortilla chips.
PRESSURE COOKER CLASSIC BEEF CHILI
Chili in the electric pressure cooker is super fast and extremely convenient. This version is on the gently spiced side, so if you're looking for more heat, feel free to increase the chili powder or add a big pinch of cayenne - or throw a couple of extra jalapeños into the pot. Keep in mind that the leaner the beef, the less flavorful the chili. Eighty percent is a good bet here. You can also substitute ground pork or dark meat turkey. Leftover chili freezes like a dream.
Provided by Melissa Clark
Categories soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Heat the oil in the pressure cooker (see Tip) set to the sauté function on high if possible. Add beef, spread it over the bottom of the pot over the oil, and let it brown without stirring for 7 minutes. Give it a good stir and sauté for 1 more minute, then use a slotted spoon to transfer it to a plate. Season meat with 1 teaspoon salt.
- Stir in onion, bell pepper, jalapeño, garlic and 1/2 teaspoon salt; cook until softened, about 5 minutes.
- Stir in chili powder, tomato paste, and cumin, cook until fragrant, about 1 minute. Stir in beef and any juices from the plate, oregano, tomatoes, beans and remaining 1/2 teaspoon salt, then cover and cook on high pressure for 8 minutes. Let pressure release naturally.
- Stir in cilantro and a squeeze or two of lime juice, then taste and adjust seasonings if necessary. Serve with sour cream, avocado and pickled jalapeño if you like.
Nutrition Facts : @context http, Calories 390, UnsaturatedFat 12 grams, Carbohydrate 29 grams, Fat 21 grams, Fiber 9 grams, Protein 22 grams, SaturatedFat 7 grams, Sodium 793 milligrams, Sugar 6 grams, TransFat 1 gram
AFTERBURNER CHILI
I developed this recipe while I was in the U.S. Navy stationed at NAS Whidbey Island, attached to the World Famous VA-165 Boomers as an AQ. Although the A6-E Intruder did not have afterburners, I am sure you will think the name is appropriate after you have a bowlful. Afterburner Chili was created in response to my best friend's (Deli) challenge that an Iowa boy can't out chili a Texan. He stood corrected! After he went screaming to the sink. Ha! Ha! Ha! This, at least for me, is definitely a Winter dish. I now live in Florida and do not make it as often as it does not get cold enough for this chili. When my Canadian wife {Loon Lake, Sask.} and I were in college in Iowa she used it as study food.
Provided by Chef Mad Doc
Categories Beans
Time 2h15m
Yield 10-12 oz. bowls, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Start by browning the ground beef first. Drain, then rinse with hot water. Brown your sausage separately, and drain, but DO NOT rinse with hot water.
- WARNING! Do not use a pan/pot coated with Teflon this chili eats Teflon!
- While browning your meats, pour the tomato juice or V-8 in to your Dutch oven or cast iron pot. Bring to a simmer.
- Mix in the ground red, white, and black pepper as well as the salt & chili powder into the tomato/V8 juice. Then add the whole 2 oz. bottle of Tabasco, the entire jar of jalapeños with juice, and 2 cans of undrained hot chili beans.
- Now add the browned meats and stir to mix well.
- Add mushrooms, onions, smashed garlic and bay leaf then stir.
- *WARNING!* DO NOT use both types of Dave's Insanity sauce!
- Lastly add the Dave's Insanity Sauce or Dave's Temporary Insanity Sauce, once again, and mix extremely well.
- Place the lid on your pot and keep on a low simmer for two (2) hours stirring occasionally with a wooden spoon.
- After two (2) hours remove lid and inhale deeply through the nose. If your eyes and mouth water then it is done. If not, then stir and let it simmer another thirty (30) minutes to one (1) hour stirring cassionally. Remove bay leaf and serve.
- The usual accompaniments are either my Dad's favorite, a Peanut Butter Roll, which is just creamy PB on a single slice of bread, rolled up, then dipped it into the chili along with a chunk of white onion on the side to eat like an apple.
- Or a simple Grilled Cheese sandwich on the side made with bread & cheese(s) of your choosing.
- Also goes well served Mount Baker Style on top of spaghetti with copious amounts of shredded cheddar cheese.
- Enjoy!
RON'S AFTERBURNER MEXICAN HOT SAUCE
Light up your life with the best hot sauce you'll ever taste. This sauce is simmilar to Pico Pica. I like it because it can be used on any food requiring a little nip to the tongue. I love Pico Pica but it's hard to find in the Midwest. Soooooo, after a lot of research, I decided to make my own tasty hot sauce. Try it. If you are a hot sauce lover, you'll like this one. There are two versions. The original, made with dried red chili peppers and the one for the brave at heart, made with Habanero's.
Provided by Chef Ronald R.
Categories Low Protein
Time 35m
Yield 3 -8 oz. bottles
Number Of Ingredients 11
Steps:
- Make sure the red chili peppers are the hot dried type with stems removed. Bring all ingredients, except tomato sauce, to a boil, turn down heat and simmer about ten minutes. Remove from heat and let cool. Place in blender and add tomato sauce. Add carrot at this point if using Habanero recipe. Blend until smooth. Add a little more water if to thick.
- If you use the Habanero's recipe make sure you include the seeds. If you want to tone it down a little then remove the seeds.
Tips:
- Use fresh ingredients: This will result in a more flavorful chili. If you can, use fresh tomatoes, onions, peppers, and garlic. You can also use frozen or canned ingredients, but fresh is always best.
- Brown the beef thoroughly: This will help to develop flavor and prevent the beef from becoming tough. Cook the beef over medium heat until it is browned on all sides.
- Use a variety of chili peppers: This will give your chili a more complex flavor. Some good options include cayenne pepper, ancho chili powder, and chipotle chili powder. You can also use fresh chili peppers, but be sure to remove the seeds before adding them to the chili.
- Add some sweetness: A little bit of sweetness can help to balance out the heat of the chili peppers. You can add sweetness with brown sugar, honey, or maple syrup.
- Let the chili simmer for a long time: This will help to develop the flavors and make the chili more tender. Simmer the chili for at least 30 minutes, or up to several hours.
- Serve with your favorite toppings: Some popular toppings for chili include cheese, sour cream, onions, and avocado. You can also serve chili with cornbread or crackers.
Conclusion:
Afterburner chili is a delicious and easy-to-make dish that is perfect for a party or a weeknight meal. With its smoky flavor, tender beef, and just the right amount of heat, this chili is sure to be a hit with everyone who tries it. So next time you're looking for a hearty and flavorful meal, give afterburner chili a try. You won't be disappointed!
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