 Louisiana firefighter Jeremy Chauvin dedicated the recipe to his brother, Spencer. a local fire chief who died while on the job in 2016. The actual chili recipe comes from Chauvin’s mom, and adds a New Orleans twist to a classic red chili. The ground beef, spices, and tomatoes are combined with a dark roux, made from butter and flour cooked until the mixture goes a deep shade of brown. The roux is mixed with “trinity,” a mix of bell peppers, onions, and celery native to Louisiana, then added into the chili. Recipe declares as prepared below serves 8 people. That is a VERY generous serving! Ingredients: For the chili mixture 2 tablespoons cooking oil 3 pounds ground beef 1 ½ teaspoons salt ½ teaspoon black pepper ½ teaspoon white or cayenne pepper ½ teaspoon turmeric ½ teaspoon curry powder 1 tablespoon chili powder 3 tablespoons steak sauce (or soy sauce) 2 tablespoons Worcestershire sauce 3 ½ cups diced tomatoes 1 cup ketchup 2 cups tomato sauce 1 ½ cups tomato paste 1-2 cups V-8 juice 1 tablespoon apple cider vinegar Hot sauce to taste. For the roux mixture 2 tablespoons butter 1 tablespoon olive oil 2 tablespoons flour 3 stalks celery, diced 2 bell peppers, diced (this used red and yellow jarred roasted peppers) 1 white onion, diced 2 shallots, diced ( this used an additional onion instead) 3 cloves garlic, finely diced Cooking Instructions :1. In Dutch oven over medium-high heat, add 2 tablespoons of oil. Brown ground beef. 2. Drain beef; return to Dutch oven. Add salt, white pepper, black pepper, curry powder, turmeric, chili powder, steak sauce, and Worcestershire sauce. Add diced tomatoes, cover, and cook 15 minutes. 3. In large skillet, melt 2 tablespoons butter. Add 1 tablespoon olive oil. When the butter is foamy, whisk in 2 tablespoons flour until fully incorporated. Continue to whisk until the mixture reaches a dark brown color. 4. Add diced celery, bell peppers, onion, shallots, and garlic. Stir to fully combine. 5. Uncover the chili mixture, and add roux with vegetables. Add ketchup, tomato sauce, tomato paste, V-8 juice and apple cider vinegar. Bring up to a simmer and serve hot. Taste and add hot sauce to taste. 6. Enjoy with cheese, sour cream, chips, on a burger, or any other way you want!
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 Serves 8 to 10 INGREDIENTS BROTH Leftover beef bones 10 – 12 cups water, previously made beef broth, or store bought beef broth 2 large carrots, cut in quarters 1 large onions, sliced 2 or 3 small potatoes, unpeeled and quartered 3 or 4 sprigs of whole Italian parsley 1 whole bay leaf 8 to 10 peppercorns 2 to 3 thyme sprigs Salt & pepper to taste SOUP 10 – 12 cups broth (see above) 1 cup diced carrots ½ cup diced celery 3 medium leeks, cleaned and thinly sliced ½ lb. shitake mushrooms, chopped ½ lb. cooked beef, chopped 10 oz. Udon or other flat long noodles, cooked, rinsed in cold water. 1 cup snowpeas sliced on the diagonal PREPARATION
BROTH:
SOUP:
 Serves: 6
3 lbs of cubed and marbled stewing meat (beef, pork or rabbit) 3 small carrots, cut into two inch pieces 3 celery stalks, diced into two inch pieces 2 large onions, diced 1 bottle good deep red wine 5 to 8 large basil leaves 3 sprigs of rosemary 2 spring of thyme 3 to 5 whole cloves ¼ teaspoon of ground cinnamon 1 teaspoon freshly ground pepper ½ teaspoon salt 3 to 4 tablespoons cake or super fine flour 3 tablespoons olive oil 2 oz. bittersweet chocolate, grated ½ cup heavy cream, at room temperature ½ cup parsley, shredded
*Mexican mole sauces are frequently made with chocolate. Why not, Central America is the home of the cocoa bean. |