Chris Sutter visits Silver Dollar in honor of National Chili Day - WDRB 41 Louisville News

Chris Sutter visits Silver Dollar in honor of National Chili Day

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Chris Sutter gets into the kitchen of the Silver Dollar Restaurant to watch one of their chefs make pots of chili in honor of National Chili Day.

Check out the attached videos and use the recipes below to find out how you can make your own piping hot chili at home.

Texas Style Chili: (Yield: 12 qt)

90/10 oil as needed

20 lbs beef cubes

10 each onion, yellow, small dice

2 handfuls Seranno peppers, chopped

8 Tbl Garlic, minced

8 Tbl Chili seasoning

! cup tomato paste

3 ea beer

3 qt Brown veal stock

2 cups coffee grounds, french press grind

1 ea Large standard sachet+rosemary+oregano+coriander

1/2 cup Arbol Scrap sauce (in pressure cooker)

1/2 cup Ancho sauce

1/2 cup Salsa Verde

T.T. Salt & Pepper

Drain blood and pat dry beef with paper towel. Season heavily with chili seasoning. Hard sear in small batches in large saute pans. Add browned beef to presser cooker pot. In rondou, saute onion to golden brow with 90/10 oil. Add serrano peppers and cook until toasted. Add garlic and chili seasoning and cook on low heat for 2 minutes. Add tomato paste and cook until a rust color is achieved. Deglaze with beer and reduce by half. Add to pressure cooker pot. Add enough Brown veal stock to just cover. Bring to a boil. Using a fine mesh basket, simmer the 2 cups of coffee for 3 minutes. Remove basket. Add sachet bag. Secure top and place safety valve. Cook on medium high heat until it reaches 15 PSI. Regulate heat to maintain 15 PSI for 27 minutes. Turn off and let stand for 15 minutes then release safety valve. Skim off any excess fat, adjust with salt and pepper if needed. Add arbol and ancho sauce to taste. Adjust with salt and pepper. Serve immediately or cool, store, label, date and rotate.

Vegetarian: Seasonal Vegetables (Yield: 22 qt)

10 ea parsnip, small dice

4 ea, rutabaga, small dice

5 ea onion, yellow, small dice

10 ea serrano, minced

1/2 cup jalapeno, minced

1/3 cup garlic, minced

3/4 cup chili seasoning

1 cup tomato paste

3 ea Beer

10 qt veg stock1 ea standard sachet+rosemary, oregano, cilantro

6 ea squash, yellow, small dice

6 ea zucchini, small dice

3 qt pinto, cooked, drained

3 qt black, cooked, drained

1/2 cup arbol sauce

salt and pepper to taste

In a large rondoux, saute parsnip and rutabaga until golden brown, add onion and continue to saute until golden brown. Add serrano and jalapeno and continue to saute for about 2 minutes. Add garlic and chili seasoning and cook until aromatic and lightly toasted. Add tomato paste and cook until a light rust color is achieved. If it is sticking, that's because you didn't use enough oil to saute. Deglaze with beer and cook until almost dry. add veg stock, and sachet. Bring to a simmer. In a saute pan, saute zucchini and squash (in batches if necessary) until golden brown and add to soup. Add beans, arbol sauce, and adjust seasoning. The soup should simmer for about 15 minutes. Rapidly cool, store, label, date, rotate.  

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