BBQ Rib Rub – Best Damn Chili

Directions

1. Prep Ingredients Above before Starting, Reserve each Item in separate bowls.
2. In Large Stock Pot (12 quart) Add 2 TBL Extra Virgin Olive Oil, Heat over Medium High Heat.
3. Once Hot, Add 3 pounds Ground Beef, break up and cook until evenly browned and shows no signs of pink.
4. Strain through Colander with a Bowl under to catch the Fat and Liquid.
5. Cool the browned ground beef and Reserve for later.  Discard the Fat and Liquid.
6. In same 12 Quart Stock Pot, Add 2 TBL Extra Virgin Olive oil, Heat over Medium High Heat.
7. Once Hot, Add 3 cups Diced Yellow onion, ¼ cup Minced Garlic, Brunoise Jalapeno and Minced Cilantro Stems.
8. Stir often, Cook on Medium-Low for 10-15minutes until onions are translucent
9. Once onions are translucent, Add in 32oz Beef Stock (Deglazing)
10. Stir while scraping the bottom with your Rubber Spatula
11. Add in 2 TBL Tomato Paste, stir to incorporate.
12. Add 4 TBL BBQ Rib Rub – Here’s the Deal Spice Co. Stir to incorporate.
13. Reduce Heat to Low, and Simmer to reduce by Half (15 – 20 minutes)
14. Once Reduced by Half (15-20 mins) Add Browned Ground Beef into the Stock Pot, stir to coat with Reduced onion, garlic, and beef stock.
15. Add 1 TBL Kosher Salt, Stir to incorporate.
16. Cook on Low for 10 mins.
17. Add in Diced Roma Tomatoes, and Canned Fire Roasted Tomatoes, Cook on Low for 20-30 minutes while flavors Blend, Stirring occasionally.
18. Add in Diced Green Bell Peppers, and the Rinsed - Drained Kidney Beans
19. Stir to incorporate, cook low for 10 mins.
20. Serve and Enjoy!
21. If you are not serving immediately, pour into a large, short sided container to Cool Quickly
22. (Optional) While Chili is cooking, Cook Elbow Macaroni in 6 Quart Stock Pot according to package directions, Drain and Cool.

How we Eat our Chili

1. Warm up Cooked Elbow Macaroni, Place in bottom of Bowl
2. Warm up Chili, Pour on top of Hot Macaroni
3. Garnish with Shredded Cheddar Cheese, Seasoned Sour Cream, Cold Smoked Tomatoes, Cilantro leaf, Sliced green onion and Saltines.
4. Enjoy!

Meter: Easy
Yield: 4 Pounds - (10) 6oz servings
Time: Prep 30 minutes.  Cook time 90 minutes.   


Mise en Place

• Cutting Board
• Chef Knife
• Rubber Glove – for Jalapeno seeds
• 12 Quart Stock Pot
• Rubber Spatula
• Colander
• Bowl to strain into
• Measuring Cups (1/4 cup)
• 6 Quart Stock Pot (pasta)
• Large – short-sided pan (to Cool)
• (9) Prep Bowls – for Mise en Place Ingredients

Ingredients - Organic

• Extra Virgin Olive Oil (4 TBL – Split into two)
• 3 Pounds – Ground Beef (85/15)
• (2) Medium sized Yellow Onion – (3 cups Medium Diced)
• ¼ cup Minced Fresh Garlic
• 10-15 Cilantro Stems - Minced (Pick Leaves, reserve for Garnish)
• (1) Jalapeño – Seeds removed.  Brunoise the pepper (Super small Dice – ¼ cup)
• 32 oz Beef Stock
• (2) TBL Tomato Paste
• (4) TBL – Here’s the Deal Spice Co. BBQ Rib Rub
• (7) each Roma Tomatoes (Medium Dice)
• (1) 28 oz Fire Roasted Canned Tomatoes Diced
• (2) Green Bell Peppers – Seeds Removed – Small Diced
• (2) 15oz - Canned Kidney Beans – Drained and Rinsed
• (1-1 ½)TBL Kosher Salt
• (1) pound Large Elbow Macaroni – Cooked/ Drained/ Cooled (Optional)

Garnish

• Green onion – Sliced Thin
• Sharp Cheddar Cheese – Shredded
• Cilantro – Leaves Picked
• Cold Smoked Tomatoes
• Seasoned Sour Cream - (1 cup Sour Cream: 2TBL -HTD- BBQ Rib Rub)
• Saltines