Treasure Island Chili with Lime Crème Fraiche!
Unbelievable. Literally, Unbelievable. I read this recipe and was blown away. I cater at a Multi-million dollar hunting lodge and I always keep looking for unique recipes to old favorites. This was beyond anything I was expecting from a chili recipe. Right off the bat I see the basics, then I see some of the unique flavors I have been adding to my chili for a while, then boom... SIRACHA! I use this when doing sushi, as it is a full flavored pepper sauce. NEVER seen it used it chili. The use of the meats, and the beer is always an instant hit. The entire recipe was fantastic. Josh T. Thanks for giving an old cook, a great night. I loved it. Awesome. — Jakeyc
- 2 to 3 links JOHNSONVILLE® Sweet Italian Sausages, grilled, then sliced
- 1 pound JOHNSONVILLE® Mild Ground Sausage
- 1 pound ground bison
- 2 pounds petite sirloin steak, cubed
- 3 tablespoons EVOO (extra virgin olive oil)
- 5 large cloves garlic, minced (about 2 tablespoons.)
- 2 red onion, finely chopped
- 1 bag mixed bag (trio), of sweet bell pepper, finely chopped (red, yellow, orange)
- 2 jalapenos seeded, and finely chopped
- 1 can (4 ounces) chopped green chilies
- 2 cans (15 ounces) crushed tomato
- 2 cans (15 ounces) cans whole tomato
- 1 can (12 ounces) tomato paste
- 6 1/2 cups beef stock or beef broth
- 1 can (15 ounces) black beans, drained
- 1 can (15 ounces) kidney beans, drained
- 1 cup Sriracha chili sauce
- 2 tablespoons chili powder
- 1/4 teaspoon cayenne pepper
- 1 tablespoon cumin
- 3 teaspoons sea salt
- 1 1/2 tablespoons cocoa powder
- 1 tablespoon brown sugar
- 3 bay leaves
- 2 cans (25 ounces) Foster’s lager beer
- 4 ounces manchego cheese, shredded
- 4 oz. white Cheddar cheese, shredded
- 1/2 cup homemade Lime Crème Fraiche, (recipe follows)
- Crème Fraiche:
- 2 cups heavy whipping cream
- 1/4 cup buttermilk
- 1 lime
- Method for Crème Fraiche: Combine heavy cream and buttermilk in a non-reactive container, and allow mixture to set, covered, at room temperature for 24 hours. When done, add fresh squeezed lime juice about one teaspoon, to desired taste. Store in refrigerator until ready to use.
- Add 1 tablespoon EVOO to a large hot skillet, and brown cubed steak, making sure to get a nice brown sear on all sides of the cubed steak. Set aside to drain. Next, use 1 tablespoon EVOO and brown the ground sausage and ground bison. Set aside to drain.
- In same large skillet, add 1 tablespoon EVOO and red onion, peppers and jalapenos until soft and tender, about 10 to 15 minutes on medium heat. Add the garlic and continue to sauté until fragrant, about 30 seconds. Add half the can of tomato paste, (saving the other half for later use), and continue to cook, stirring frequently until it takes on a rusty brown color and gives off a sweet aroma, about 1 to 2 minutes. Add half of one can of beer to the skillet and stir well to deglaze the pan, turn off heat.
- Preheat large stock pot (8 quart or larger) on medium-high heat. Once hot, transfer mixture from skillet to stock pot and add in all the remaining ingredients except for the cumin, cocoa powder, black and kidney beans, and the half can of tomato paste. Bring to a gentle simmer, and let simmer for 3 to 4 hours.
- Now add the cumin and cocoa powder, and continue to slow simmer another 2 to 3 hours.
- In the last hour of cooking, add the grilled sliced sausages, both the beans, and half can of tomato paste.
- Once the chili has cooked the desired length of time, it’s ready to serve. Garnish with manchego and white Cheddar cheese, your lime crème fraiche and any additional garnishes. Enjoy!
- Optional Garnishes: cilantro, fried quail egg (fried, one side, on skillet like a normal chicken egg) avocado, red onion, finely chopped pepper confetti (minced red, green and yellow bell pepper)