Best Caution Flag Chili With Flat Tire Toppers Recipes

ARGENTINE CHILI WITH CHIMICHURRI

Steps:

• Heat a heavy pot or Dutch oven over high heat. Add the extra-virgin olive oil, a turn of the pan, and the meat and brown until crispy, 8 to 10 minutes. Add the chorizo and render the fat a bit, then add the onions, garlic and chiles and season with salt and lots of black pepper, to taste. Cook for 5 to 6 minutes more to soften the onions, then add the oregano, paprika, and chili powder. Once the onions are tender add the tomato paste and stir for 1 minute. Stir in the stock, lower the heat, and simmer for a few minutes to combine the flavors. Can be cooled and refrigerated for a make-ahead meal and reheated over medium-low heat with a little extra broth or water to reconstitute. The chili also freezes well.
• Put the herbs, shallots, garlic, salt and pepper, to taste, vinegar and oil in food processor bowl. Pulse-process until finely chopped but still a loose sauce. Sauce can be made fresh or refrigerated for a few days in airtight container.
• Transfer the hot chili to serving bowls and topped with Chimichurri sauce. Serve with lots of crusty warm bread. You can also top with finely chopped seeded tomatoes, if desired.

UPTOWN DOWN-HOME CHILI

Steps:

• Heat a deep, large skillet or a pot over high heat. Add 2 tablespoons extra-virgin olive oil and the meat. Season it with grill seasoning and sear it up, browning and crumbling it, for 3 to 5 minutes. Transfer meat to a plate and return pot to stove. Reduce heat to medium- high and add another tablespoon extra-virgin olive oil. Add the mushrooms and begin to brown them before adding the other veggies. After 2 or 3 minutes the mushrooms will begin to shirk and soften. Push the mushrooms off to one side of the pot and add all the remaining veggies to the opposite side of the pot surface. Once the onions, celery, peppers and garlic have been working for a few minutes as well, mix the veggies with the mushrooms. Add the meat back, season with Worcestershire sauce, chipotle in adobo or chipotle powder and cumin. Add in beer to deglaze the pot, scraping up all the pan drippings. Reduce the beer by half, about 2 minutes. Add the black beans, tomatoes, stock and thyme to chili and simmer 10 minutes for flavors to combine. Taste to adjust seasonings. Top bowls of the chili with shredded smoked Gouda and finely chopped raw onions.

CAUTION-FLAG CHILI

Steps:

• Heat the olive oil in a soup pot over med-high heat.
• When the oil smokes, add in the sliced poblanos and char them for a couple of minutes, then scoot them off to the side of the pan and add in the meat.
• Break up the meat and brown it for a couple of minutes, then add in the onions and garlic.
• Season the meat with grill seasoning, Worcestershire, chipotles, and adobo sauce.
• Cook 5-6 minutes, until the onions are tender; stir in the steak sauce and beer.
• Cook the beer off for 1 minute; then add in the stock and tomatoes; decrease heat to low.
• Prepare corn pancake batter: in a bowl, combine corn muffin mix, egg, melted shortening, and milk; batter will be slightly lumpy.
• Finely chop the beans in a food processor and stir them into the corn batter.
• Season the batter with cumin; stir in the scallions.
• Heat a nonstick griddle over medium heat; butter the griddle, then pour three 3 to 4 inch corn pancakes.
• Flip the pancakes when the bottoms are deeply golden and cook them for another minute or two on the second side.
• Repeat with the remaining batter to make 6 cakes.
• Top each bowlful of the chili with a corn and black bean pancake.

TURKEY CHIPOTLE CHILI WITH PEPPER JACK CHEESE CORN CAKE TOPPERS

Steps:

• Heat deep skillet or wide pot over medium high heat. Add oil and turkey. Crumble meat as it cooks, 3 minutes. Add the onions and garlic, chili powder, and chipotle. Cook another 5 minutes. Season with salt. Add beer and cook another minute, stirring to loosen any bits from the bottom of the pan. Add the stock, tomatoes, and beans and bring to a bubble. Reduce heat and simmer 10 minutes.
• Heat a nonstick griddle pan over medium high heat. Mix batter and cheese together. Rub grill with butter, nesting the butter in a paper towel to hold on to it. Ladle the batter to make 3-inch cheese and corn cakes. Cook 3 minutes on each side, until golden. Transfer them to a plate and cover with foil to keep warm.
• Serve bowls of chili with cheese-corn toppers -- like a spicy, corn topped chili pot pie.

50 TOAST TOPPERS

Steps:

• Step 1: Slice 1 to 2 loaves of French bread into 1/4-inch-thick rounds.
• Step 2: Brush each slice with olive oil or melted butter.
• Step 3: Place the rounds on baking sheets and bake at 350 until crisp throughout and lightly golden around the edges, about 15 minutes.
• 1. Spread with goat cheese; top with finely chopped canned beets, an orange segment and fresh mint.
• 2. Spread with fig jam; top with gorgonzola cheese and prosciutto.
• 3. Spread with fig jam; top with goat cheese and chopped walnuts.
• 4. Spread with butter; top with thinly sliced bread-and-butter pickles.
• 5. Spread with hummus; top with olive tapenade.
• 6. Top with sliced figs; drizzle with honey; sprinkle with sea salt.
• 7. Mash avocado with salt and lime juice; spread on toasts; top with shrimp.
• 8. Spread with ricotta cheese; top with chopped roasted red peppers; sprinkle with salt and pepper.
• 9. Rub with a garlic clove; top with sliced plum tomatoes; sprinkle with sea salt.
• 10. Spread with butter; top with thinly sliced radishes; sprinkle with sea salt.
• 11. Toss canned tuna with lemon juice and zest, olive oil, chopped parsley and salt; spread on toasts.
• 12. Spread with gorgonzola cheese; top with sliced pears.
• 13. Top with chopped grapes and wrap with prosciutto.
• 14. Top with pesto and shaved parmesan cheese.
• 15. Top with pesto, crumbled bacon and chopped tomatoes.
• 16. Top with pesto and chopped sun-dried tomatoes.
• 17. Spread with mashed avocado; top with crumbled bacon and sprouts.
• 18. Spread with ricotta cheese; drizzle with olive oil; add a dash of salt and pepper.
• 19. Brush with olive oil; add a thin slice of manchego cheese; top with chorizo.
• 20. Chop rotisserie chicken meat and toss with barbecue sauce; spoon onto toasts; top with chopped pickles.
• 21. Combine mayonnaise with wasabi paste; spreadon toasts; top with lump crab meat.
• 22. Combine mayonnaise and wasabi paste; toss finely chopped sushi-grade tuna with sesame oil; spread wasabi mayo on toasts; top with tuna.
• 23. Whip cream cheese with chopped dill; spread on toasts; top with thinly sliced smoked salmon.
• 24. Spread with taleggio cheese; top with candied pecans or walnuts.
• 25. Spread with apple butter; top with crumbled blue cheese and chopped fresh sage.
• 26. Saute finely chopped mushrooms in butter and season with salt and thyme; spread on toasts; top with shaved parmesan cheese.
• 27. Saute thinly sliced onions in butter until caramelized; spread toasts with brie cheese; top with apple slices and caramelized onions.
• 28. Top with thinly sliced apples and grated cheddar cheese; broil until melted.
• 29. Spread with butter; top with thinly sliced ham and a cornichon slice.
• 30. Spread with cranberry sauce; top with thinly sliced turkey; sprinkle with sea salt and pepper.
• 31. Saute thinly sliced fennel and golden raisins in olive oil until soft; spoon onto toasts.
• 32. Combine cream cheese and chopped chipotle chiles in adobo sauce; spread on toasts; top with thinly sliced smoked turkey.
• 33. Top with fresh tomato pulp; sprinkle with sea salt and fresh basil.
• 34. Combine refried beans with chopped green chiles; spread on toasts; top with pepper jack cheese and broil until melted.
• 35. Combine equal parts sour cream and cream cheese with horseradish; spread on toasts; top with thinly sliced roast beef.
• 36. Halve asparagus tips lengthwise; steam until al dente and season with salt; spread premade egg salad on toast; top with an asparagus tip.
• 37. Wilt baby spinach and toss with crumbled bacon; spoon onto toasts; top with chopped hard-boiled eggs.
• 38. Toss finely chopped romaine with Caesar dressing and grated parmesan cheese; spoon onto toasts; top with an anchovy.
• 39. Spread with brie cheese; top with thinly sliced ham and a dollop of grainy mustard.
• 40. Spread with mascarpone; top with crumbled bacon and chopped grapes.
• 41. Whip cream cheese with lemon zest; spread on toasts; top with fresh raspberries.
• 42. Spread with Nutella; top with orange marmalade.
• 43. Spread with mascarpone; top with thinly sliced melon and prosciutto.
• 44. Spread with orange marmalade; top with thinly sliced smoked deli turkey and smoked mozzarella cheese.
• 45. Saute thinly sliced apples in butter until soft; spoon onto toasts; top with thinly sliced ham.
• 46. Spread with creamy peanut butter; top with thinly sliced bananas; drizzle with honey.
• 47. Whip peanut butter and marshmallow fluff; spread on toasts; top with shaved chocolate.
• 48. Spread with cream cheese; top with hot pepper jelly.
• 49. Spread with ricotta cheese; drizzle with honey; add a dash of pepper.
• 50. Whip mascarpone and confectioners' sugar; brush toasts with espresso and spread with sweetened mascarpone; top with shaved chocolate and cocoa powder.
• Photography: Main image: Tina Rupp; Small photos: Marko Metzinger/Studio D