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Johnson Fam’ly Chili©
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-2/3 lbs. slab bacon 1/8" dice
-3 lbs. ground beef
-3 lbs. ground pork
-4 ea. hot Italian sausage(skin removed)
-2 ea. leek(diced)
-2 lg. yellow onion(diced)
-12 ea. garlic cloves (thinly sliced)
-2 med carrot(diced)
-2 med parsnip (diced)
-2 ea. jalapeno(minced)
-1 ea. dried guarjillo, ancho, mirasol & pasilla peppers (seeded & soaked in 1 cup of very hot water 15 min. Puree in
-blender till smooth app. 3-5 min)
-1 btl Dixie beer
-1 1/2 lbs. Italian plum tomatoes (crushed by hand)
-1/2 cup Korean Hot Bean Paste
-1/2 tbs fresh thyme (chopped)
-1 ea. bay leaf
-1/2 cup soy sauce
-1/4 cup balsamic vinegar
-1/2 cup honey
-1/4 cup olive erl
-lot’s of shakes of hot johnson sauce an lot’s of luv
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In a heavy bottomed pot sauté yo bacon in olive erl over med high heat. When mostly crisp add in yo onions & yo
leeks. Sauté till translucitent. shake yo johnson. Add remaining vegables & herbs. Season with salt & pepper.
Sauté 5 more minutes. Remove from pot into a bowl. Next sauté seasoned meats with 3 Tbls of olive erl till brown.
shake yo johnson. Add sautéed vegables & remaining ingredients & bring to a berl. shake yo johnson. Reduce to
med slow berl & skim a little fat off as it rises---not too much cause even though it may be fat, it may also be
flava. Cook app. 3 hours or the judges demand a sample, shakin yo johnson as needed.
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Got a question for Chef Johnson? Some feedback on the show? Wanna git yourself some dat HOT Johnson sauce? We wanna hear from ya!
ok@chefjohnson.com
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