Best Red Eye Chili Recipes

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BONELESS RIB EYE AND RED BEAN CHILI WITH JALAPENO CORNBREAD CRUMBLES



Boneless Rib Eye and Red Bean Chili with Jalapeno Cornbread Crumbles image

This is a childhood favorite of mine, reimagined with a better quality of meat.

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 29

4 tablespoons unsalted butter, melted, plus more for greasing the pan
1 1/2 cups stone-ground yellow cornmeal
1 1/2 cups all-purpose flour
1/4 cup brown sugar
1/4 cup granulated sugar
3 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
2 large eggs
1 1/4 cups buttermilk
2 tablespoons honey
2 jalapenos, seeded and minced
2 pounds boneless rib eye steak
Kosher salt and freshly ground black pepper
4 teaspoons garlic salt
5 ounces olive oil
2 cloves garlic, minced
1 large onion, diced
5 1/2 ounces tomato paste
Two 15-ounce cans kidney beans
Two 14-ounce cans crushed tomatoes
2 cups beef broth
2 teaspoons dried oregano
1 tablespoon ground cumin
2 teaspoons chili powder
2 tablespoons unsalted butter
1 cup shredded Cheddar
1/4 cup sour cream, thinned with a tablespoon of water
Thinly sliced scallions, for garnish

Steps:

  • For the jalapeno cornbread crumbles: Preheat the oven to 375 degrees F and grease a 12- by-10-inch pan with butter. Set aside.
  • Combine the cornmeal, flour, both sugars, baking powder, baking soda and salt in a bowl, then whisk and set aside. In another bowl, combine the eggs, buttermilk, honey and melted butter. Make a well in the center of the dry ingredients and add the wet ingredients; mix until combined. Fold in the jalapenos. Pour into the greased pan, then smooth with a spatula and bake, 10 minutes. Rotate the pan and continue to bake until risen and golden brown, 10 to 20 minutes more. Set aside to cool.
  • For the rib eye and red bean chili: Meanwhile, cut the rib eye into medium dice and add to a large bowl. Sprinkle with salt, pepper and 2 teaspoons garlic salt.
  • Heat 3 ounces olive oil in the bottom of a large, heavy-bottomed pot over medium-high heat until hot. Add the seasoned meat, in batches if needed, and brown on all sides, about 3 minutes. Remove the meat from the pot, then set aside in a bowl and add the remaining 2 ounces oil to the pot; heat until hot. Add the garlic and onions and stir until the garlic is fragrant, about 30 seconds. Stir in the tomato paste until combined, then pour in the beans and crushed tomatoes, stirring to combine. Stir in the beef broth, oregano, cumin, chili powder, butter, 1 tablespoon kosher salt and the remaining 2 teaspoons garlic salt. Bring to a low simmer and cook to concentrate flavors, 8 to 10 minutes. Stir in the browned meat, then cover. Allow to simmer for 25 minutes.
  • Meanwhile, crumble the cornbread into bite-sized pieces.
  • Ladle individual servings of chili into bowls. Top with the Cheddar and crumbled cornbread, then drizzle with the sour cream. Garnish with the scallions and serve.

RED-EYE CHILI



Red-Eye Chili image

Make and share this Red-Eye Chili recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 3h5m

Yield 8 serving(s)

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil, plus more as needed
3 lbs boneless beef chuck, cut into 1-inch cubes
1 teaspoon salt, plus more to taste
1/2 teaspoon fresh ground black pepper, plus more to taste
1 large onion, chopped
1 large red bell pepper, chopped
1 jalapeno pepper, seeded, finely chopped
6 garlic cloves, finely chopped
2 tablespoons pure ground dried ancho chile powder
1 tablespoon dried oregano
1 tablespoon ground cumin
2 cups strong brewed coffee (not dark-roast or espresso)
1 (14 1/2 ounce) can diced tomatoes, drained
1/4 cup yellow cornmeal
1 ounce unsweetened chocolate, coarsely chopped

Steps:

  • Position a rack in the center of the oven and preheat oven to 300°.
  • In a large Dutch oven, heat 1 tablespoon oil over med-high heat.
  • Season the beef with the salt and pepper.
  • In batches without crowding, add the beef and cook, turning occasionally and add more oil as needed, until browned, about 8 minutes.
  • Using a slotted spoon, transfer the beef to a plate.
  • Pour out all but 2 tablespoons of fat from the pot and return the pot to medium heat.
  • Add onion, bell pepper, and jalapeno and cook, stirring often, until tender, about 6 minutes.
  • Stir in the garlic and cook until fragrant, about 1 minute.
  • Stir in the ground ancho chile powder, oregano, and cumin and stir for 15 seconds.
  • Stir in the coffee and tomatoes.
  • Bring to a boil over high heat, scraping up the browned bits in the pan.
  • Return the beef and any collected juices to the pot.
  • Cover the pot and place in the oven.
  • Bake until the meat is very tender, about 2 1/4 hours.
  • Remove from the oven and let stand for 5 minutes.
  • Skim off and discard the fat that rises to the surface.
  • Return the pot to medium heat.
  • Whisk in the cornmeal and chocolate.
  • Cook until the sauce boils and thickens, about 2 minutes.
  • Season with salt and pepper; serve hot.

Nutrition Facts : Calories 336.9, Fat 16.4, SaturatedFat 6.4, Cholesterol 112.3, Sodium 470.7, Carbohydrate 12, Fiber 3.3, Sugar 3.3, Protein 38.2

RED EYE CHILI



Red Eye Chili image

This is my chili recipe that has evolved since 1979-80 after my first cook-off win at the famous George "Junior" Hill from downtown Bentonville 2nd or 3rd chili cook off on the Elk River at then trestle park MO. The late great Tom Alton , Dave Bolin and I cooked together as the original Red eye Chili Team

Provided by marty williams @martar

Categories     Chili

Number Of Ingredients 21

3 pound(s) beef chuck roast fat trimmed and diced into 1/4 cubes
1 pound(s) pork sausage or pork chorizo (drained after cooking)
1/2 pound(s) boneless skinless chicken thighs diceed up small
8 large dried ancho chili pods remove stems/seeds soak all chili pods in water and bring to boil then set aside
3 - dried new mexico chili pods remove stems/seesoak all chili pods in water and bring to boil then set asideds
4 - passilla chili pods remove stems/seedssoak all chili pods in water and bring to boil then set aside
4 tablespoon(s) olive oil i prefer lard
1 large yellow onions diced
1 - green bell pepper diced
6 - cloves of garlic minced
1/2 teaspoon(s) white ppper
2 tablespoon(s) smoked paprika
1 tablespoon(s) grandulated onion
1/2 teaspoon(s) hickory salt (pendreys spice house)
1/4 teaspoon(s) cayenne pepper
5 tablespoon(s) cumin seed toasted then ground in spice grinder
4 tablespoon(s) oregano, dried
2 - 14oz cans of beef consume'
1 - 14 oz petite diced tomatoes
1 - 12 oz tomato sauce
1 - small can of tomato paste

Steps:

  • The process: In a large skillet add 2 Tblsp oil/fat bring to heat and start caramelizing onion once soft add bell pepper and garlic when soft empty skillet and set aside In a large skillet add 2Tblsp oil/fat bring to heat and start searing meat in batches evenly distribute the meat pork batches add some kosher salt and ground pepper once browned dump into dutch oven or stock pot along with onion mix place lid on pot to hold heat Now bring your soaking chili pods and using an emersion blender or blender(in batches) start blending until smooth and all turns into a sauce, it will thicken. After blending add all your spices except tomato stuff and broth then blend again for about 3-5 minutes. Dump the sauce pan in your pot with the meat and onion mix Add tomato stuff and broth stir really good and set on medium high heat covered until simmer is achieved at this point check on how thick it is if to thick add some broth if to soupy take cover off and let it cook down. Also if you think you need more heat add cayenne to hot add a little catsup at a time until satisfied (do these additions in small increments so you don't over do it. I have tried and made my own chili powders they just don't keep very good . I buy my dried peppers making sure they are soft and pliable then seal them in my seal-a-meal they will keep for a long time. Plus you can pre-make your chili base seal it freeze it and all you have to do is add meat and onion mix. I like my chili spicy with white pepper for the front bite and cayenne for the back bite, this is the heat you feel on the front of your tongue and the warm glow all over at the back (kind of like your first kiss). Feel free to build upon this and try new chili's Bon apitito

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