Chili Recipe - Anthony Sedlak's Signature

By Gibby

Chili Con Carne | Cumin & Chive Sour Cream | Aged Cheddar & Lime
Anthony Lawrence Sedlak

Ingredients

• Chili Con Carne
• 2 Tbsp good olive oil
• 2.5 lbs freshly ground lean Angus beef
• 1.5 lb freshly ground Berkshire pork
• 1 Tbsp good olive oil
• 2 medium Walla-Walla onions, diced
• 1 red bell pepper, pith and seeds removed, diced
• 1 medium Jalapeño pepper, pith and seeds removed, and finely chopped
• 1 clove organic garlic, minced
• 20 ml cumin powder
• 20 ml Mexican oregano
• 1 tbsp unsweetened cocoa powder
• 1 tbsp brown sugar
• 1 tbsp chile powder
• 1 tsp onion powder
• 1 tsp roasted garlic powder
• 1 tsp smoked paprika
• 1 tsp Ancho chile powder
• 1 tsp Cascabel chile powder
• 1 pinch cayenne pepper
• 1 dried bay leaf
• 1/2 chipotle pepper blended with 2 tbsp adobo sauce
• 20 ml balsamic reduction
• 1 bottle of dark beer
• 2 oz bourbon
• 2 cups homemade chicken stock (or quality organic store bought)
• 3 cups strained tomato sauce
• 2 cups canned, diced tomatoes
• 1 Tbsp – BBQ sauce*
• 1 tsp Worcestershire sauce
• 1 tsp srirachia hot sauce
• 2 cups fresh corn kernels
• 5 roma tomatoes, roughly diced
• 2 x 14 oz can – pinto beans, drained & gently rinsed*
• Coarse salt and freshly cracked black pepper to taste
• OPTIONAL
• Cumin & Chive Sour Cream + Additional Garnishes
• 250 ml full fat organic sour cream (drained in cheese cloth over night)
• 1 tbsp toasted cumin
• 2 tbsp finely chopped chives
• Juice of 1/2 a lime
• Grated aged white cheddar as needed
• Cilantro sprigs as needed
• Fresh lime wedges as needed

Details

Servings 6
Adapted from keyingredient.com

Preparation

Step 1

Chili Con Carne

In a large ovenproof ceramic coated, or cast iron pot, brown beef & pork in olive oil, over medium high heat until well caramelized and crispy in places. Next, season the mixture generously with coarse salt and freshly ground black pepper. Remove from pot and reserve. Place pot back onto heat.

Add additional olive oil, onion, bell pepper, jalapeño pepper and garlic to pot. Cook until onions begin to caramelize, approximately 5 – 8 minutes.

Next, add cumin, oregano, cocoa powder, brown sugar, chile powder, onion powder, garlic powder, smoked paprika, Ancho chile powder, Cascabel chile powder and cayenne pepper. Cook for 2 – 3 minutes to toast spices.

Add chipotle pepper with adobo sauce, balsamic reduction, beer, bourbon, chicken stock, tomato sauce, canned diced tomatoes, BBQ sauce, Worcestershire sauce and sriracha sauce. Season to taste with coarse salt and freshly cracked black pepper and bring to a simmer.

Cover and Place chilli into a pre-heated, 350 degree oven and bake for 1 hour, stirring occasionally.

Remove lid from pot, add corn, tomatoes and pinto beans. Return chilli to oven, turn down to 300 degrees and continue to cook uncovered for 1.5 hours.

Remove and allow the chilli to cool for 40 minutes. Top with a dollop of Cumin & Chive Sour cream and a pinch of aged white cheddar. Serve with a slice of lime and a few springs of cilantro.

Cumin & Chive Sour Cream

Combine all ingredients in a small bowl. Chill until ready to serve.