chili powder – Aubrey About Town http://aubreyabouttown.com The going-ons of SF party host & chef, bon vivant, homme du monde, & man-about-town Sat, 20 Jun 2020 06:10:25 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://i0.wp.com/aubreyabouttown.com/wp-content/uploads/2018/05/cropped-43DD7C41-CD23-44CF-9EC7-C1D81E967BB4.png?fit=32%2C32 chili powder – Aubrey About Town http://aubreyabouttown.com 32 32 58900657 Summer Cooking: Firehouse Chili http://aubreyabouttown.com/recipe/summer-cooking-firehouse-chili/ http://aubreyabouttown.com/recipe/summer-cooking-firehouse-chili/#respond Sat, 20 Jun 2020 05:21:01 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2752 A combination of chopped chuck roast & ground beef makes for a meaty base with chunky bites of steak. 

Firehouse Chili
Servings6 servings
Prep Time5 mins
Cook Time150 mins
Ingredients
Instructions
  1. In a 6-quart stock pot, heat olive oil over MED-HIGH heat. Add ground beef (or chopped chuck), sauté to brown.
  2. Add chopped onions and minced garlic, cook just until onions become semi-transparent.
  3. Stir in chili powder, paprika, granulated garlic, black pepper, cumin, and salt.
  4. Mix in canned tomato & green chili (with juice) and hot coffee. Lower heat to MED-LOW, stirring occasionally, gently simmer for 1-1/2 hours.
  5. Stir in cooked pinto beans (with liquids). Stirring occasionally, continue to simmer on MED-LOW for 1 hour.
  6. Add masa, simmer 10 minutes longer to thicken.
  7. Taste for salt.
  8. Serve with cornbread or saltine crackers. Top with minced onion & shredded cheddar cheese if desired. Serves 6.
]]> http://aubreyabouttown.com/recipe/summer-cooking-firehouse-chili/feed/ 0 2752 Chili-Encrusted Pork Fillet http://aubreyabouttown.com/recipe/chili-encrusted-pork-fillet/ http://aubreyabouttown.com/recipe/chili-encrusted-pork-fillet/#respond Wed, 27 May 2020 06:44:04 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2640 Succulent South-Western flavor, a hint of heat in every tender bite. Delicious accompanied by beans or Onion Rice, as seen in featured photo.

  • Step 3: Tuck, fold, and tie the flap
  • Step 4: Continue trussing every two inches
  • Step 5: Combine spices
  • Step 7: Press chili rub mixture
  • Step 10: Roast pork tenderloin
Chili-Encrusted Pork Fillet
Servings2 servings
Prep Time10 mins
Cook Time20 mins
Passive Time20 mins
Ingredients
Instructions
  1. Preheat oven to 325.
  2. Rinse and pat dry pork tenderloin.
  3. Tuck and fold the flap onto itself, (the narrowest end of the tenderloin) securing it with kitchen twine.
  4. And continue trussing every two inches, with a total of 5 ties, making the tenderloin even in width.
  5. In a small bowl, combine chili powder, kosher salt, granulated onion & garlic, and cayenne powder. Mix well.
  6. Rub and coat pork with 1 tbsp olive oil.
  7. Roll and press chili rub mixture into pork tenderloin, packing it on thick. Let sit for 20 minutes.
  8. In a oven-safe skillet, over MED-HIGH heat, heat remaining 2 tbsp olive oil until it slightly smokes.
  9. Add pork tenderloin to skillet, gently rotating it with tongs, browning all sides (about 3 mins total).
  10. Place skillet in preheated 325 degree oven and roast 20 minutes without turning.
  11. Remove from oven, transfer pork tenderloin to a plate, cover with aluminum foil, and allow to rest for 6 minutes.
  12. Slice Chili-Encrusted Pork Fillet at an angle into 1/2 inch slices. Serves 4.
]]> http://aubreyabouttown.com/recipe/chili-encrusted-pork-fillet/feed/ 0 2640