Saturday, September 17, 2011

Chili Bourguignon - Buffalo Billy's Moose Drool Chili

Hello Vintage Corningware fans!

It's that time.  Time to showcase the wonder that is Corningware by cooking ON the stove as well as the oven.  I decided that I would make my favorite chili via the same method I use for Julie Child's Boeuf Bourguignon.  (Thus the title of the post) This is a recap of Buffalo Billy's Droolin Chili recipe from Culinary Alchemy, but utilizing the oven to simmer the chili instead of the stove top.  Don't worry, all the meat browning and the cooking of the onions will take place on the stove top.  You'll see.  It's awesome!

So let us begin.

Buffalo Billy's Moose Drool Chili à la Bourguignon 

2 TB Olive Oil
1 lb lean Beef Stew Meat
1 lb Ground Bison (You can use 90/10 ground Beef if you like)
2 Yellow Onions, chopped
optional 1 Green Pepper, chopped
24 oz Moose Drool (or other Nut Brown ale)
28 oz can diced Fire Roasted Tomatoes
4 TB Schmokin Chili Powder
1 TB Cumin Seeds, Ground
1 TB dried Oregano
1 tsp Freshly Ground Ginger
1 tsp Smoked Salt
1/4 tsp ground All-Spice
2 15 oz cans Black Beans, drained (or 15 oz Light and 15 oz Dark Kidney beans, drained AND rinsed)
6 Cloves Garlic, finely chopped
1 1/2 TB Louisiana Hot Sauce

Preheat the oven to 350 degrees.
Heat 1 TB of the oil in a big 5 quart CorningWare Pot over medium flame. (A-5-B was the number on the bottom)

When hot, sear the Stew Meat.

Move to a paper towel to drain.

Add the Ground Bison and saute until browned, breaking up the meat as much as possible.

Move the ground bison to the paper towel as well, then wipe out the pot and add a fresh 1 TB of olive oil.

Add the Onions and Green Peppers and sweat until soft.

Add the both meats back in and toss everything together.

Pour in the Moose Drool,

and the Fire Roasted Tomatoes....

as well as the Schmokin Chili Powder, Cumin, Oregano, Ginger, Smoked Salt and All-Spice.

Bring the whole thing to a simmer.

Then cover and move the whole thing into the oven for 1 1/2 hours.

Drain and rinse the Kidney Beans, or just drain the Black beans (whichever you are using)

Remove from the oven and stir in the beans.

Cover and return to the oven for 30 minutes if using black beans and 45-60 minutes for kidney beans.

Thick, rich and delicious Chili....  YUM!  I think even Juila would approve.  ;)

Enjoy! (in a CorningWare P-43-B petit dish if you like)

Where is your Corningware?

1 comment:

  1. I am chomping at the bit to start making chili again. It will have to wait for some cooler weather though. I think last year was the first time I had tried beer in my chili and I loved it, I probably got the idea from you.


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