Bonfire's Chili w/ Blue Cheese Hash Browns
Ingredients
For the Chili
- 1 lb ground beef
- 1 lb ground pork
- ¼ lb ground chorizo
- ¼ lb bacon
- 3 tbsp olive oil
- ½ lb kidney beans soaked in water for 1 night
- 1 white onion, diced small
- 10 cloves garlic minced
- 5- 8 oz cans diced tomatoes and their juice
- 5- 8 oz cans tomato puree
- ¼ cup tomato paste
- 2 cups old coffee
- 2 tbsp onion powder
- 2 tbsp garlic powder
- 1 chipotle pepper
- ½ tbsp ancho chili powder
- 1 tbsp dry mustard
- 1 tbsp cumin
- 1 tbsp smoked paprika
- ½ cup cider vinegar
- 3 tbsp lemon juice
- ½ cup cilantro, chopped
- ½ cup fresh oregano chopped
- salt & pepper to taste
For the Hashbrowns
- salt & pepper to taste
- ½ cup each of veal and chicken stock
- ½ to 1 cup duck fat, oil or butter
- 1 lb crumbled blue cheese (or cheese of your choice; cheddar suggested)
- 2 tbsp fresh thyme, chopped
- 5 Idaho or large fingerling potatoes, chopped
How-to
Make the Chili
- In a pot over low flame add oil and bacon, cook bacon until golden brown
- Once bacon is golden brown, add chorizo, ground beef and ground pork, cook until fully cooked
- Add onions and garlic to the pot, cook until onions are translucent
- Add tomato paste and cook until it is a rusty red color
- Add remaining ingredients and cook until beans are fully cooked
Make the Hash Browns
- Cook potatoes in salted water for 25 minutes
- Cool & smash with your hand
- Sear potatoes in ½-1 cup duck fat, oil or butter
- Break up potatoes with a spoon while cooking, add salt & pepper to taste, chopped fresh thyme, and turn potatoes while cooking
- Add ½ cup each chicken & veal stock and cook down until potatoes have soaked up stock
- Turn off heat, add cheese and mix into potatoes to melt the cheese
Assemble
- Place hash browns potatoes in a pan and chili on top
- Add cheese on top of chili and place in oven until heated through and cheese has fully melted