Anthony Sedlak's Signature Chili Recipe
Organic chili con carne with sweet yam & winter kale| mexican crème, aged cheddar & lime
Anthony Lawrence Sedlak
Serves 8 - 10
organic chili con carne with sweet yam and winter kale
2 Tbsp good olive oil
½ lb double smoked, thick-cut bacon, diced
2 lbs freshly ground lean organic beef
1.5 lb freshly ground Berkshire pork
Coarse salt and freshly cracked black pepper to taste
2 medium Walla-Walla onions, puréed in a food processor
2 organic red bell pepper, pith and seeds removed, diced
1 organic green bell pepper, pith and seeds removed, diced
2 medium Jalapeño pepper, pith and seeds removed, finely chopped
2 cloves organic garlic, minced
2 tbsp cumin powder
2 tbsp chile powder
1 tbsp Ancho chile powder
1 tbsp Cascabel chile powder
1 tbsp smoked paprika
1 tbsp onion powder
1 tbsp roasted garlic powder
1 tbsp Mexican oregano
1 tbsp unsweetened cocoa powder
1 tbsp brown sugar
1 dried bay leaf
½ chipotle pepper blended with 2 tbsp adobo sauce
¼ cup BBQ sauce
1 tsp srirachia hot sauce
2 tbsp balsamic reduction
1 bottle of dark beer
2 cups organic store bought chicken stock
28 oz organic crushed tomatoes (canned)
14 oz organic diced tomatoes (canned)
2 medium sized, organic yams, peeled and diced
1 bunch green winter kale, roughly chopped
Coarse salt and freshly cracked black pepper to taste
mexican crème with toasted cumin
1 cup Mexican Crème
1 tbsp toasted cumin
2 tbsp finely chopped chives
Juice of ½ a lime
+ additional garnishes
Grated aged white cheddar as needed
Cilantro sprigs as needed
Fresh lime wedges as needed
Procedure:
organic chili con carne with sweet yam and winter kale
In a large ovenproof ceramic coated or cast iron pot, cook the bacon in olive oil over medium heat until crispy. Remove half of the rendered bacon fat.
Next add the beef and pork and brown over medium high heat until well caramelized and crispy in places. Season the mixture generously with coarse salt and freshly ground black pepper.
Add onion, bell peppers, jalapeño pepper and garlic to pot. Cook until the vegetables are soft.
Next, add the cumin powder, chilli powder, Ancho chilli powder, Cascabel chilli powder, smoked paprika, onion powder, roasted garlic powder, Mexican oregano, cocoa powder, brown sugar and bay leaf. Cook for 2 – 3 minutes to toast spices.
Add chipotle pepper with adobo sauce, BBQ sauce, sriracha sauce, balsamic reduction, beer, chicken stock, crushed tomatoes and diced tomatoes. Season to taste with coarse salt and freshly cracked black pepper and bring to a simmer.
Add the yams, stir to combine and place chilli into a pre-heated, 350 degree oven. Bake for 3 hours, stirring occasionally.
When done, remove and allow the chilli to cool for 40 minutes. Gently stir in the kale and allow the chilli to stand for an additional 20 minutes.
To serve, top with a dollop of Mexican Crème aged white cheddar. Serve with a slice of lime and a few springs of cilantro.
mexican crème with toasted cumin
Combine all ingredients in a small bowl. Chill until ready to serve.