Sunday, January 26, 2014

Korean- Italian Chili!

Super bowl is right around the corner, it finally drizzled for 2 seconds, and there was a chili cook-off! Do we need more reasons for a delicious chili? Not just chili, but a Korean Italian chili? I will say no more!!!

*PS Kochucara is a wonderful  Korean powdered chili, and Gochujang is an equally wonderful Korean chili paste!

Ingredients: serves 10

5 lbs ground beef
3 lbs ground pork
5 large spicy Italian sausages
3 yellow onions
1 ½ bunches scallions
5 cloves garlic
1 cup Hoisin
¾ cup Gochujang
1/3 cup Kochucara
2 cups orange juice
2 cups tomato sauce
2 Tablespoons tomato paste
3 cans kidney beans
4 Tablespoons olive oil
4 jalapenos
2 Serrano chilies
¼ cup red wine

To start it all off create your mise en place by cubing the yellow onions, slicing the scallions, macerating the garlic, and dicing the peppers (be careful to not touch your face and wash hands after touching pepper!) Also set aside two large sauce pans, and one spaghetti pot.

In a large bowl take sausage out of the casings, and mix together with ground pork, ground beef, garlic, and scallions.

In both sauce pan heat equal amounts of olive oil. When oil is heated sauté equal amounts of yellow onion in each until becoming translucent.  Add the meat mix and mash it up into smaller pieces. Let cook about 15 minutes, turning over to let cook all the way through.

Transfer to spaghetti pot. Add the rest of the ingredients and let cook for about 1 hour on medium low heat, stirring every 15 minutes so that the bottom doesn’t burn.

While it cooks over the hour test the flavor, it will change over time. You may want to add more spice, or cool it out with more orange juice. Be the master of your own chili!

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