Best 2 Chili Five Alarm Recipes
Are you craving a dish that brings the heat and excites your taste buds? Look no further than the tantalizing "Chili Five Alarm"! This fiery chili is a culinary masterpiece that packs a punch with its blend of aromatic spices and bold flavors. It is the perfect dish for those who appreciate a good kick of heat and enjoy a hearty and satisfying meal. With its vibrant colors and enticing aroma, Chili Five Alarm is sure to become a favorite among chili enthusiasts and spice lovers alike.
Check out the recipes below so you can choose the best recipe for yourself!
CHILI.... FIVE ALARM
Developed in 1885 by Joseph Steinwald, son of a cheese maker in Colby, Wisconsin. THIS IS FOR A CROCKPOT, but can be made on the stove top.
Provided by Timothy H.
Categories Black Beans
Time 8h35m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a large skillet brown the beef, drain and set aside.Add onion and garlic sautee' on medium heat for about 5 minutes.
- Using a slotted spoon scoop the beef into a large crock pot. Combine all the ingredients in the crock pot EXCEPT, spicy topping!
- Stir to mix very well. Cook on low for 8-10 hours or on high for 4-5 hours. If you are cooking on high you must stir once and awhile.
- In a bowl, combine all the ingredients for topping. Stir well to combine all the flavors together. Refrigerate until ready to serve. Drop a couple of spoon fulls on top! Sprinkle with colby cheese, Serve.
FIVE-ALARM CHILI
Steps:
- 1. Combine anchos and 1½ cups water in bowl and microwave until softened, about 3 minutes. Drain and discard liquid. Process anchos, tomatoes and their juice, remaining 2 cups water, tortilla chips, chipotle, and adobo sauce in blender until smooth, about 1 minute; set aside.
- 2. Heat 2 teaspoons oil in Dutch oven over medium-high heat until just smoking. Add beef, 1 teaspoon salt, and ½ teaspoon pepper and cook, breaking up pieces with spoon, until all liquid has evaporated and meat begins to sizzle, 10 to 15 minutes. Drain in colander; set aside.
- 3. Heat remaining 4 teaspoons oil in now-empty Dutch oven over medium-high heat until simmering. Add onions and jalapeños and seeds and cook until onions are lightly browned, about 5 minutes. Stir in garlic, cumin, chili powder, oregano, coriander, sugar, and cayenne and cook until fragrant, about 30 seconds. Pour in beer and bring to simmer. Stir in beans, reserved ancho-tomato mixture, and reserved cooked beef and bring to simmer. Cover, reduce heat to low, and cook, stirring occasionally, until thickened, 50 to 60 minutes. Season with salt to taste. Serve.
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
- Choose the right chili peppers: The type of chili peppers you use will determine the heat level of your chili. For a milder chili, use Anaheim or poblano peppers. For a spicier chili, use cayenne or habanero peppers.
- Toast the spices: Toasting the spices before adding them to the chili will help to release their flavor and aroma.
- Brown the meat: Browning the meat before adding it to the chili will help to develop its flavor and prevent it from becoming tough.
- Simmer the chili for a long time: The longer you simmer the chili, the more time the flavors will have to meld together. For the best results, simmer the chili for at least 1 hour.
- Season the chili to taste: Once the chili is done simmering, taste it and adjust the seasonings as needed. Add more chili peppers for heat, salt for savoriness, or cumin for smokiness.
- Serve the chili with your favorite toppings: Some popular toppings for chili include shredded cheese, sour cream, avocado, and chopped cilantro.
Conclusion:
Chili is a delicious and versatile dish that can be enjoyed by people of all ages. With so many different recipes to choose from, there's sure to be a chili recipe that everyone will love. So next time you're looking for a hearty and satisfying meal, give chili a try.
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