Saturday, September 22, 2012

The Kansas City Chiefs face off against the New Orleans Saints this Sunday and our Yumologists have two fabulous chili recipes to pit against each other.

First, a Kansas City BBQ Chili, sweet, meaty and full of that bluesy flavor KC is known fow.
Second, a spicy seafood, gumbo chili, embodying the soul of New Orleans.

May the best chili win!

New Orleans Cajun Chili

4oz vegetable oil
4 oz all purpose flour
1 lb raw shrimp
1 quart seafood stock
1 cup diced onion
1/2 cup diced celery
1/2 cup diced green peppers
2 tbsp minced garlic
1/2 cup chopped tomato
1 tbsp sea salt
1/2 tsp pepper
1 tsp chopped thyme
1/4 tsp cayenne pepper
2 bay leaves
1/2 lb andouille sausage
1/2 cup rice and 1 cup of water
1 tin of red beans
1 tbsp file powder

  • Place the vegetable oil and flour into a cast iron dutch oven and whisk together. Bake at 350 for 1 1/2 hours whisking 2-3 times in the process.
  • Remove the roux form the oven and set over medium heat.
  • Add the onion, celery, green peppers, tomatoes and garlic. Stir for 10 minutes until the veggies soften.
  • Add the salt, pepper, thyme, cayenne pepper and bay leaves and stir.
  • Turn heat to low and simmer for 35 mins.
  • Turn the heat off and add the shrimp, sausage and file powder.
  • Stir then allow to sit for 10 minutes.
  • Cook the rice and red beans separately until tender then fold the rice into the chili.

Kansas City Pulled Pork Rib Chili

2 lb boneless pork spare ribs
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp cumin
1/4 tsp red pepper flakes
1 tbsp brown sugar
1 bottle of BBQ sauce
2 tbsp honey
1 tbsp olive oil
2 tins of diced tomatoes
2 diced onions
1 tsp minced garlic
1 tin of black beans
1 quart chicken stock

  • Mix the all of the seasonings together with the brown sugar and rub liberally on the ribs.
  • Roll the ribs in foil and place in a baking dish. Bake in the oven at 300 for 4-6 hours.
  • Remove the ribs from the foil and broil for an additional 10-15 minutes until a crust forms on the outer layer of the meat.
  • Remove the meat from the oven and shred into pulled pork. Set aside.
  • In a large pot add the olive oil and heat. Add the onions, tomatoes, minced garlic and BBQ sauce.
  • When the onions soften add the honey and stir.
  • Add the chicken stock and meat to the pot. Transfer any leftover juices from the meat to the pot as well.
  • Add the black beans and let simmer for 30-45 minutes.
Don't forget to tell us which of these chills you liked the best. We'll have our pick ready to announce after MNF. Have a delicious weekend!

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