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Firehouse Chili - 2017 winner Hormel Chili’s American’s Best Firehouse Chili Contest
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. 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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Ingredients
Directions
Ingredients
2 cups cherry tomatoes, halved 1 shallot 2 tablespoons chopped basil 2 tablespoons chopped mint 2 tablespoons chopped chives 1 medium zucchini 1 medium yellow squash ¼ cup white wine vinegar ¼ cup olive oil Salt and pepper to taste Directions
Ingredients
Directions
Serves 6
STEW 3 tablespoons green olive oil, divided 2 cups sliced shallots 2 large cloves garlic, slightly crushed 2 lbs. mixed mushrooms, cleaned, trimmed and sliced about ½ inch thick (Portobello, Shiitake and Cremini, work well together) 2 cups diced & drained tomatoes, fresh, frozen or canned 1 teaspoon fresh thyme leaves 1 teaspoon fresh sage, shredded ¼ teaspoon red pepper flakes 2 cups vegetable or chicken broth 2 tablespoons tomato paste, plus more if required Salt & pepper to taste ¼ cup shredded parsley POLENTA 1 cup instant polenta 4 cups vegetable or chicken broth (see brand instructions) Salt to taste
 Serves:4
8 chicken thighs Salt and freshly ground black pepper 5 tablespoons butter, divided 2 tablespoons olive oil 1 large onions, diced 2 carrots, diced 3 sprigs thyme 1 bay leaf ½ cup Calvados or Applejack 2 cup cloudy apple cider 4 large shallots, peeled and halved, but left connected at the root 3 medium apples, peeled, cored and cut into wedges 1 cup crème fraîche
 Serves 6-7
4-5 cups cleaned and diced parsnips 5 medium shallots, chopped 1 clove garlic, pressed or minced 4 tablespoons butter 1 tablespoon olive oil 2 teaspoons curry 1 teaspoon powdered ginger 6 cups chicken broth ½ cup half & half Salt and pepper to taste 3 tablespoons minced parsley for garnish
 Serves 4
1 tablespoon butter 1 tablespoon olive oil 1 clove garlic, minced or pressed 1 medium shallot, minced 1 lb. shitake mushrooms, sliced to ½ inch 1 cup dry white wine 1 cup chicken broth Salt & pepper to taste ¾ cup heavy cream, room temperature 1 ½ teaspoons fresh parsley, minced 1½ teaspoons fresh chives, minced 1 lbs. fettuccini Freshly grated Parmigiano for serving
1 lb. sweet Italian sausage, casings removed 1½ cups shredded mozzarella cheese 2 to 3 shallots, minced 2 medium cloves garlic, minced or pressed ½ bell pepper, diced 15 to 20 shredded basil leaves, or 6 tablespoons basil sprouts ½ cup chicken broth or dry white wine 6 small sprigs of basil or a few sprouts for garnish
 Serves: 2
2 teaspoons ground ginger ½ teaspoon salt ½ teaspoon pepper ¼ teaspoon ground nutmeg ¼ teaspoon ground cinnamon ⅛ teaspoon ground allspice 1½ lbs. skinned, de-boned chicken thighs, cut into 2” pieces 2 tablespoons minced shallots 1 tablespoon olive oil ¼ cup chicken broth ¼ to ½ cup dry white wine Minced parsley, cilantro or basil
 Serves: 6
1 small sugar pumpkin* 6 tablespoons unsalted butter 3 cups homemade or low-sodium store-bought vegetable or chicken stock 3 cups water 1 sprig fresh thyme 1 small parsnip (about 4 ounces), peeled and coarsely chopped 1 small Yukon gold potato (about 6 ounces), peeled and coarsely chopped 1 small turnip (about 4 ounces), peeled and coarsely chopped 2 small shallots, minced (about ¼ cup) ½ cup dry white wine 3 tablespoons heavy cream 1 teaspoon packed light-brown sugar 2 teaspoons coarse salt Freshly ground pepper, to taste 6 small thyme sprigs for garnish Preheat oven to 400 degrees.
 Kay Carroll Serves: 6 to 8 as a side dish
2 cups Basmati rice 4 cups Swanson’s Thai Ginger broth 1-tablespoon oil 8 oz. shitake mushrooms, cleaned and sliced 1 large shallot, minced 2 to 3 heads of bok choy, cleaned and chopped into bite-sized pieces, stems separated 1 lb. asparagus, trimmed and sliced
Note: This dish can be served warm or at room temperature. It can also be served as a main course.  Serves: 4
8 chicken thighs, seasoned on both sides with salt and pepper 3 tablespoons good olive oil 5 tablespoons butter, divided ¼ cup flour 3 tablespoons minced ginger 1 whole star anise 8 halved shallots 3 lbs. Cinnamon Cap mushrooms, cleaned and cut (stems separated) 1½ cups dry white wine or chicken broth. ½ cup chopped cilantro Salt and pepper to taste.
 Serves 6 to 8
Requires marinating time 3 hours to overnight 4 to 4½ lb. pork rib roast 2 heaping tablespoons ground cinnamon 2 tablespoons brown sugar 2 teaspoons salt 1 teaspoon freshly ground pepper 2 medium shallots, finely minced 4 small cloves garlic, pressed or minced 1 to 2 tablespoons low-sodium soy sauce
 Adapted from Masseria dei Vini Serves 4 to 6
1 large cauliflower head, trimmed of leaves and rinsed 1 – 1¼ cup of heavy cream ¼ cup dry white wine 2 tablespoons of finely minced shallots 1 teaspoon ground nutmeg 1 teaspoon salt ½ teaspoon white pepper 1 – 1½ cups aged Parmesan cheese, shredded works better than grated.
 Serves 8
3 lbs. pork shoulder, cut into 1½ inch cubes 8 – 12 small whole shallots, peeled 2 tablespoons olive oil 2 tablespoons minced or pressed garlic 2 teaspoons ground turmeric 2 teaspoons grated fresh ginger ¼ - ½ teaspoon freshly grated black pepper ½ teaspoon ground cloves 3 – 4 Tablespoons roast red peppers, minced ½ cup rice wine vinegar 1 can, 13.5 oz., Lite Coconut Milk 1 cup fresh or frozen peas ¾ cup shredded cilantro
 Serves 6 - 8
2 tablespoons green olive oil 2 celeriac, about 1½ lbs. each, trimmed, peeled and cut into 2 inch cubes 1 large shallot, diced 2 cups milk 3 tablespoons sweet butter, room temperature ¼ teaspoon nutmeg Salt & freshly ground pepper to taste ½ cup minced chives or parsley 1 cup hot water - optional
 Serves: 4
4 large firm ripe tomatoes, insides scooped out and reserved for another purpose ¾ lb. sweet Italian sausage 1 small shallot, minced 2 tablespoons shredded parsley, plus a few whole leaves for garnish 1 cup ricotta, divided Salt and fresh ground pepper
 Recipe by Anna Gill
Serves 6 1½ lb. green beans, trimmed and cut diagonally into 2 to 3 -inch pieces 3 slices bacon 3 tablespoons shallots, minced 1. Set a large pot of salted water on medium high heat to bring to a boil. 2. Meanwhile cook the bacon slices in a sauté pan (not the microwave) until crisp. Place bacon on paper towels to drain. Set aside. 3. Drain all but 1 tablespoon of the bacon fat out of the pan. 4. Add the shallots to the sauté pan with the remaining bacon fat and sauté until translucent. 5. Cook beans in a 4-quart saucepan of boiling salted water until just tender, about 5 to 7 minutes. The exact timing depends on the size of the beans, so test them. You want them to still be firm to the bite with a bit of crunch. 6. Drain well in a colander. 7. Crumble the bacon into bits 8. Transfer to a serving bowl. Add the shallots and the bacon. Toss gently and serve.  Recipe by Anna Gill
Makes 1 cup 2 cups thinly slices shallots (about 4 large shallots) 1½ cups neutral oil, such as saffron or canola 1. Place the oil in a flat wide sauté pan and heat over medium level until the oil is shimmering. 2. Add the shallots in a single layer and cook, stirring constantly, until a light golden brown, approximately 10 to 15 minutes. Using a slotted spoon, transfer the shallots in a single layer to a paper towel lined plate. Drain and blot thoroughly. 3. Place the plate, paper towel and shallots together in the microwave on high for 1 full minute. 4. Let the plate stand for an hour in the air, then transfer to a storage container. NOTE: For best results use within a couple of days. Recipe by Anna Gill
Serves: 8 to 10 1 lb. Tricolor Rotini 1¼ cup low fat mayonnaise ⅓ cup red wine vinegar 1 cup celery, diced ½ cup red & green bell pepper, diced ½ cup shallots, finely minced 4 strips turkey bacon, cooked crisp and crumbled Freshly ground pepper and salt to taste 1. Cook the rotini according to the package directions, drain and set aside to cool a bit. 2. In a large bowl, mix the mayonnaise and the vinegar together, blending them well. 3. Add all the remaining ingredients to the bowl and mix well. 4. Finally add the cooked macaroni and gently fold it into the mayonnaise mixture until all the macaroni is coated with mixture. 5. Let the salad sit for at least a few hours before serving for the flavors to meld. Recipe by Anna Gill
Serves: 6 1 large sweet onion, coarsely chopped 1 tablespoon olive oil 3 cups tomato juice 2½ cups chicken stock or broth 1½ cups Aborio rice 2 medium shallots, minced 1 cup dry white wine 1 lb. assorted Sungold and read pear tomatoes halved or quartered if large Salt and freshly ground pepper 1/3 cup shredded basil 2 tablespoons freshly grated Romano cheese 1. Preheat the oven to 375o. 2. On a baking sheet, toss the onion with 1 teaspoon of the oil; spread out on the sheet. Roast for about 20 minutes, stirring until lightly browned. 3. In a medium non reactive saucepan, bring the tomato juice and the chicken broth to a boil over moderately high heat; keep warm. 4. Heat the remaining olive oil in a large non reactive saucepan. 5. Add the shallots and cook over moderate heat, stirring until translucent, about 2 minutes. 6. Add the rice and cook, stirring , for 1 minute. 7. Add the wine and cook, stirring, constantly, until almost all of the broth s absorbed, about 7 minutes. 8. Add 1 cup of the hot tomato broth to the rice and simmer over moderate heat, stirring constantly, until most of the broth is absorbed. 9. Add 1 more cup of broth and stir until it is absorbed, stirring constantly. 10. Continue adding 1 cup at a time and stirring constantly, until all the broth has been added and absorbed. The rice is done when it is chewy and lightly bound with creamy cooking liquid, about 25 minutes. 11. Stir in tomatoes and roasted onions until heated through. Season the risotto with salt and pepper, garnish with basil and cheese. Serve at once. Recipe by Anna Gill
2 pounds marble or fingerling blue potatoes, washed but unpeeled 1 medium shallot, thinly sliced ¼ cup extra-virgin olive oil ¼ cup dry white wine 4 sprigs thyme 1 large garlic cloves, pressed through a garlic press Kosher or sea salt 1. Preheat the oven to 350°. 2. In a small roasting pan, toss the potatoes with the shallot, olive oil, wine, thyme sprigs and garlic and season with salt. 3. Cover with foil and bake for about 15 to 20 minutes, or until just tender. 4. Uncover, stir well and bake for 5 to 10 minutes longer, or until the potatoes are very tender and lightly glazed. 5. Season with salt and serve. Recipe by Anna Gill
Serves: 4 1 lb. tagliatelle 2½ tablespoons sweet butter 1 small shallot, finely minced 1 tender small head Bibb or Cos lettuce, cut into ribbons 1¼ cup tender shelled peas ½ cup pea shoots Salt Freshly ground black pepper ½ cup freshly grated Parmesan cheese (optional) 1. Bring a large pot of salted water to a boil. 2. Melt butter in a saucepan and then add the shallots. When the shallots are soft, add the lettuce and the peas. Cover and cook very gently until the peas are soft. Be careful not to overcook the peas or they will lose their bright color. Season with salt and pepper. 3. Cook the tagliatelle in the boiling water. Reserve a ½ cup of the pasta water before draining the pasta thoroughly. 4. Place the tagliatelle in a serving bowl. Add the pea sauce. If necessary, add a little of the reserved pasta water if the pea sauce seems too dry. 5. Toss the pasta and sauce well. Sprinkle the pea shoots on top. 6. Serve with or without the grated cheese as desired. Variations: Steam a stalk or two of asparagus or broccoli and toss it into the pea sauce Recipe by Anna Gill
Serves: 4 to 5 1 -4 to 5 pound sugar pumpkin 1 cup chicken broth 2 teaspoons salt ½ teaspoon nutmeg ½ teaspoon dry mustard 1 tablespoon vegetable oil ½ cup minced shallots 2 cups cooked wild rice 6 scallions, sliced diagonally ¾ cup mixed dried fruit: pears, cranberries, papaya, mango and apple 6 large shitake mushrooms, sliced thinly 1 teaspoon fresh, shredded sage ¼ cup pine nuts 1. Preheat oven to 350 degrees. 2. Cut the top from the pumpkin. Remove all seeds and strings. 3. Prick cavity with a fork and rub with 1 teaspoon of salt, the nutmeg and the mustard. Let the pumpkin sit for at least 15 minutes. 4. Add ¼ cup of chicken broth. 5. Put pumpkin in a shallow baking dish containing ½ inch of water. Place baking pan in oven and bake pumpkin for about an hour, more if a larger pumpkin is used. 6. As the chicken broth is absorbed, replace it with another ¼ cup. You may not use all of the broth. 7. Replace top of pumpkin during the last ½ hour of cooking. 8. Meanwhile, heat oil in a large skillet and sauté shallots and mushrooms lightly. 9. Stir in the wild rice, remaining salt, the scallions, dried fruit and pine nuts. 10 Stuff the baked pumpkin with the rice mixture, replace the pumpkin top and serve. NOTE: When serving, scoop out pumpkin flesh with stuffing. VARIATION: The original of this recipe included a pound of ground venison and half of the rice above. It is very good that way, but I then use it as a main dish rather than a side dish. |
