Well okay it’s halftime so you know what that means I’ve got a big nice ball of game day chili. I’ve started going yesterday. First things first start off my quintessential loving stock pot with some onions and jalapeños. Just a little bit of oils and salts without onions. To me this is the way to start flavor off. Mira what? Trinity who? I don’t know but this is the way to get it going super simple and easy sweetness from the Vidalia onions and lots of bite from our jalapeños there.
All right so now that gets nice with a tender for me and I’m going to move over here to the real flavor of my game day chili. This is Mexican chorizo. This isn’t the cured chorizo that you might find sliced on like a deli plate. This is uncooked and what I like to do is just kind of get it out here on my bowl, the chorizo itself so flavorful and yummy.
So what you want to do is just get this right into the pat, I’ll just go ahead and get that in and I like to break it down into kind of like ground beef texture. Just get your potato masher. That to me is flavor galore. Don’t worry about the fat, we’re making this a date in advance and we can skim the fat off after it sits in the fridge overnight. And to that I want to start adding some flavor to the program.
We’ve got a lot of action going on, some sliced garlic, we’ve got some cumin, we’ve got a little bit of chili powder here, a little bit of cayenne peppers, some red pepper flake and right there we’ve got some oregano. So we’re good to go for flavor here we’re just going to get this right into the pan and that’s going to all mixed together with my spoon here. But I got to tell you if you’re having a lot of people over, chili is the best way to go especially for halftime. Let this kind of bloom and become nice and fragrant.
So right here I’ve got something that you’re really need to make this a full-bodied flavor, that’s our tomato paste. So we’re just going to get this right in here into our chorizo, onions, the garlic all of our seasonings and flavor. It’s going to be so good. And then to this, I’m going to get in my tomatoes and I went ahead and diced up, seeds out, just work that in. There we go we’ve got a nice good base.
Now if you haven't already added in a little bit of salt and pepper, good time to do that. Now this isn’t a chorizo chili so I've got to get another kind of meat into the action here like ground turkey meat. So I’m going to let this percolate for a second here but I want some moisture to go down as well.
So to this you want to add some Gravy Master and then of course the hot sauces again. Don’t worry it will whisper to you later on even though it’s yelling right now. Just let it cook down and then going to get some moisture in here with two cups of my chicken stock. That’s why you need just two cups. You have one of those big carts, it’s half of that. And then what I really love to add here is some Masa, it’s cornmeal very, very fine just get that in there, just mix all the ingredients in together and let me show you my secret ingredient. It’s one cinnamon stick. Now I use to kind of just put ground cinnamon in. One day I ran out of it and I bought, I’ll just put a cinnamon stick in. The great thing about this is you can pull it out right before you serve and there’s still that essence of cinnamon but it’s just not attacking your tongue.
You’ll know when to pull it out when it starts to kind of uncurl itself and soak up some of the moisture. All right I’ve got this stirred up and good to go. What I'm going to do is bring it to a nice simmer and then when I put the lid on it let the special teams go to work here on my big game day chili pot.
I added in my white beans at the last minute, just right from the can, no big deal here give it a nice little stir and look at that, the chorizo, my ground turkey, we got the fire from the jalapenos, red pepper flakes, the hot sauce but not so much because we’ve got sweetness from the Vidalia onions and there as well.
Let me show you how to keep yourself out of the serving process when you have your friends over. I like to kind of set up a smorgasbord, a trough or a buffet, some people might call it for your chili so I’ve got some great toppings here, you’ve got some treaded cheddar some chopped onions, tomatoes, cilantro, really, really yummy on top of my chili and some pepper Jack shredded along with some pickled jalapeños sliced up. Some scallions and then for the people that love to make the pie, we’ve got some corn chips right here and some corn nuts and if you want to get fancy a little bit of sour cream and some wedges of avocado right there.
This is going to kind of keep the line moving along instead of all people coming to you saying hey, what do I put on this? Is there a spoon? Oh and speaking of spoon I have a really good tip for you if you want to kind of keep yourself away from using the plastic utensils or washing your own dishes. How about taking some blue corn tortillas, slice them up with a little pizza roller or with your knife and then fry them in 350-degree oil, take them out, salt them a little bit and you’ve got great scoops for your chili.
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