Chef John Folse's Scarecrow Chilli - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef John Folse's Scarecrow Chilli

Prep Time: 1 1/2 Hours
Yields: 8 Servings

Comment: No bones about it, this chili is frighteningly delicious. Feed it to the little ghosts and goblins before they head out to trick-or-treat.

Ingredients:
3 pounds ground chuck
1 1/2 cup chopped onions
1 cup chopped celery
1 cup chopped green bell peppers 
1/4 cup minced garlic
1 (28-ounce) can diced tomatoes, undrained
1 (15-ounce) can thick and zesty tomato sauce
1 (16-ounce) can red kidney beans, rinsed and drained
4 tbsps chili powder
2 tbsps brown sugar
1 cup beef stock
1 tsp cumin
1 tsp oregano
1 tsp red pepper flakes
2 bay leaves
salt and cracked black pepper to taste
2 cups elbow macaroni, cooked and drained
Cheddar cheese
chow mein noodles

Method: In a large Dutch oven, sauté ground chuck over medium heat. Cook 10 minutes or until meat has lost its raw color, stirring frequently to break up any clumps. Pour off and discard fat that has accumulated in pot. Add onions, celery, bell peppers and garlic. Sauté 5 minutes or until vegetables are translucent. Add diced tomatoes, tomato sauce, kidney beans, chili powder, brown sugar, beef stock, cumin, oregano, red pepper flakes, bay leaves, salt and pepper. Bring to a boil. Reduce heat, cover and simmer 1 hour. Discard bay leaves before serving. Ladle chili atop cooked macaroni and garnish with cheese and noodles. The chow mein will resemble dry hay, giving the chili a scarecrow appearance.

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