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Super Bowl Chili Tacos

February 04, 2018 10:24 AM

Ric Orlando (proprietor of the New World Bistro Bar, the New World Home Cooking Cafe, and New World Catering) drops by the Let's Eat Kitchen to whip up some mouth-watering Super Bowl Chili Tacos with John and Ashley.

El Súper Bowl Chili Tacos

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Recipe by Ric Orlando | Food by FIELD GOODS LLC

 

Super Sunday has become a national holiday, giving families and friends a great excuse to  cook and eat — whether like football or not.

 

This is chili and the taco option is easily makeable as a meat or vegetarian dish and will please everyone.

 

For you supporters of local food, take note; most ingredients in this dish are local.

The veggies, beans, cheese, hot sauce and tortillas were obtained via local delivery from Field Goods (field-goods.com). The peppers and fresh beans were flash frozen at harvest, and retain all of the great summer flavor that makes this chili pop!

and the beef is from Highland Hollow Farm (highlandhollow.org) in Schoharie.

 

This recipe makes a big pot, enough to serve 8-10 people at least. The leftover chili freezes well.

  • 3 oz. vegetable oil 
  • 2 medium onions, diced
  • 4 cloves garlic, minced
  • 1/4 cup chili powder
  • 1/4 cup paprika
  • 2 tbls. cumin
  • 2 tbls. garlic powder 
  • 2 tbls. kosher salt 
  • pinch of oregano
  • 2 cups organic diced peppers
  • 6 fresh beefsteak medium tomatoes (4 for the chili and 2 for the taco garnish)
  • 2 lbs. organic pinto beans, cooked  (or 4 lbs. if making straight vegetarian)
  • 2 lbs. local ground beef
  • 3 cups meat or veggie broth, or water
  • The Bronx Greenmarket Hot Sauce 
  • 3 tbls. masa harina or fine cornmeal

 

For the tacos

  • 2 packages All Souls heirloom tortilla
  • 2 diced tomatoes
  • 1 diced onion
  • 2 heads shredded lettuce
  • 8 oz. Chaseholm farm queso blanco, grated
  • The Bronx Greenmarket Hot Sauce to taste

 

Use your imagination when it comes to toppings.

 

To prepare the 4 tomatoes for the chili, remove the cores with a paring knife.

Char them under your broiler, turning once or twice until the skin is blistered and black, similar to the process of making roasted red peppers.

 

Put the tomatoes and any accumulated juices in your blender or food processor or food mill with a 1/2 cup of water, then puree until smooth. Reserve. 

 

In a Dutch oven or heavy pot over medium-high heat, heat the oil to shimmering. Add the onions, reduce the heat just a bit and cook until the onions are golden around the edges. Add the garlic and cook and additional minute. 

 

If you are using BEEF:

Push the onions and garlic to one side of the pot and add the beef to the clear side. Add ALL of the spices. Saute and mix the beef breaking it us as you go until it is no longer red. Mix with the onions and continue with the recipe. Now add the beans and mix well. 

 

If you are making vegetarian, just add the beans to the pot and continue with the recipe.

 

Add the bell peppers, the pureed tomatoes and the broth or water to just cover the chili by an inch. Bring to a boil, stir and then reduce to a simmer. Cook gently for at least one hour, stirring regularly. (Add more broth or water if needed.)

 

Lastly, taste. Add a few dashes of Bronx Greenmarket Hotsauce to add acidity and some heat. Add more salt if needed. Lastly, stir in the masa harina to lightly thicken your chili. 

 

Turn off the heat and let rest on the stove, covered until ready to eat. Stir well before serving. 

 

To make the tacos, simply heat a heavy skillet to medium. Add a touch of vegetable oil.

 

Heat the tortillas in batches without overlapping; getting a few brown spots is a good thing. 

 

Store in a tortilla warmer or deep plate with a damp towel to cover as you go.

Credits

Joel Landas

Copyright 2018 - WNYT-TV, LLC A Hubbard Broadcasting Company

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