Chili Gumbo Recipes

FIREHOUSE CHILI GUMBO

Steps:

• Make the chili. Heat the oil in a large skillet or heavy-bottomed pot set over medium-high heat. Working in batches, cook the beef, stirring often, until it has begun to brown at the edges. Using a slotted spoon, transfer browned meat to a bowl.
• Pour off excess fat, turn heat down to medium and return the browned beef to the skillet or pot. Add salt, peppers, chile powder, turmeric, oregano and cumin, and stir to combine. Add steak sauce, Worcestershire sauce and diced tomatoes, and stir again. Cover the skillet or pot, and cook, stirring a few times, for 15 minutes or so.
• Make the gumbo. Place a large pot with a heavy bottom over medium heat, and put the butter and oil into it. When the butter is melted and foaming, sprinkle the flour into the pan, and whisk to combine. Continue whisking until the mixture is golden brown, approximately 15 to 20 minutes. Add the onion, shallots, bell peppers, celery and garlic, and cook, stirring often, until the vegetables have started to soften, approximately 10 to 15 minutes.
• Make the chili gumbo. Add the beef mixture to the pot with the vegetables along with the tomato paste, tomato sauce, tomato juice and ketchup, and stir to combine. Cook, stirring occasionally, for 30 to 45 minutes, then add apple-cider vinegar and hot sauce to taste. Take the pot off the heat, and serve, or allow to cool and refrigerate overnight to allow the flavors to cure. Heat before serving.

FIREHOUSE CHILI GUMBO RECIPE

Steps:

• Heat the oil in a Dutch oven. Cook the beef in batches until just browned around the edges. Transfer the beef to a paper towel lined bowl.
• Pour off the excess fat from the pan and return the beef to the Dutch oven. Add the salt, peppers, chili powder, turmeric, oregano, and cumin, and stir to combine over medium heat.
• Add the steak sauce, Worcestershire sauce, and the diced tomatoes and stir to combine.
• Cover the pot and simmer for 15 minutes on medium low, covered, stirring every five minutes.
• Heat a large skillet over medium heat and melt the butter and oil. Once the butter has melted, add the flour and cook, whisking constantly, until the mixture is a deep golden brown.
• Add the onions, shallots, bell peppers, celery, and garlic, and cook, stirring regularly, for about 15 minutes.
• Add the Gumbo to the Chili and stir.
• Stir in the tomato paste, tomato sauce, tomato juice, and ketchup.
• Cook the mixture, covered, stirring occasionally, for about 30 minutes.
• Stir in the vinegar and hot sauce.
• Serve immediately, or let cool and refrigerate to let the flavors meld.
• Re-heat to serve.
• Top with Fritos, cheese, and/or scallions.

CHILI GUMBO

Steps:

• Sort peas, then cover with water 2 inches above level of peas. Set aside to soak for 6 to 8 hours. Drain peas, discarding water. In a medium saucepan, combine soaked peas, 2 cups water and bouillon. Bring to a boil; reduce heat. Cover and simmer until peas are tender, about 30 minutes. Brown beef in a heavy pot until no longer pink. Add onion and garlic. Cook and stir 2 to 3 minutes. Stir in tomatoes and their juice, green chiles, broth, bay leaf, chili powder and cayenne pepper. Cover and simmer 10 minutes. Add black-eyed peas, including cooking liquid, to beef mixture. Stir in okra. Cover and simmer 10 minutes longer. Remove 1/2 cup liquid from gumbo. Stir in file powder. Return to gumbo, stirring constantly. Serve over cooked rice.

ITALIAN-STYLE GUMBO RECIPE

Steps:

• Cook rice as directed on package, omitting salt.
• Meanwhile, melt butter in large saucepan on medium heat. Stir in flour and 1/4 cup cheese; cook and stir 5 min. or until mixture comes to boil. Add sausage, celery, peppers and onions; cook 15 min., stirring frequently. Stir in tomatoes, chicken broth and shrimp; cook 10 min. or until mixture is heated through and shrimp are done, stirring occasionally.
• Spoon shrimp mixture over rice; top with remaining cheese.

FIREHOUSE CHILI GUMBO

Steps:

• Make the chili. Heat the oil in a large skillet or heavy-bottomed pot set over medium-high heat. Working in batches, cook the beef, stirring often, until it has begun to brown at the edges. Using a slotted spoon, transfer browned meat to a bowl.
• Pour off excess fat, turn heat down to medium and return the browned beef to the skillet or pot. Add salt, peppers, chile powder, turmeric, oregano and cumin, and stir to combine. Add steak sauce, Worcestershire sauce and diced tomatoes, and stir again. Cover the skillet or pot, and cook, stirring a few times, for 15 minutes or so.
• Make the gumbo. Place a large pot with a heavy bottom over medium heat, and put the butter and oil into it. When the butter is melted and foaming, sprinkle the flour into the pan, and whisk to combine. Continue whisking until the mixture is golden brown, approximately 15 to 20 minutes. Add the onion, shallots, bell peppers, celery and garlic, and cook, stirring often, until the vegetables have started to soften, approximately 10 to 15 minutes.
• Make the chili gumbo. Add the beef mixture to the pot with the vegetables along with the tomato paste, tomato sauce, tomato juice and ketchup, and stir to combine. Cook, stirring occasionally, for 30 to 45 minutes, then add apple-cider vinegar and hot sauce to taste. Take the pot off the heat, and serve, or allow to cool and refrigerate overnight to allow the flavors to cure. Heat before serving.

VEGAN CHILI GUMBO

Steps:

• Using a large saucepan, fry the white onion, celery and sweet pointed pepper on a low heat. Once the onion is translucent add one of the crushed garlic cloves.
• Now add your cayenne and chili spices and your dried thyme, mix in with the fried vegetables and turn off the heat.
• Add to the pan your cup of vegetable stock along with the chopped tomatoes, chopped courgette, brown sugar and chopped okra. You should wash and scrub your okra thoroughly before chopping and adding to the pan.
• Wash and drain your haricot beans and your brown rice, add to the same pan as your vegetables and stock, bring the pan to the boil and then simmer gently for 30 minutes, checking frequently.
• If your rice has absorbed the stock, add water.
• After 30 minutes, check the rice is cooked through, your vegetables should have started to reduce down and the okra should have thickened the stock, add your second crushed garlic clove, stir your mixture and cook on a gentle heat for a further 4-5 minutes.
• Season to taste with black pepper and sea salt, add more chili and cayenne spices if needed.
• Ladle your chili/ gumbo mix into a bowl to serve. Serve whilst hot.

AUTHENTIC CAJUN GUMBO

Steps:

• Place the first 11 ingredients in a stockpot; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours., Remove chicken and allow to cool. Strain broth, discarding vegetables; skim fat. Remove meat from bones; cut chicken into bite-size pieces and set aside. Discard bones., In the same pan, cook and stir oil and flour over medium heat until caramel-colored, about 14 minutes (do not burn). Add finely chopped onion; cook and stir 2 minutes longer. Gradually stir in broth. Bring to a boil., Carefully stir in sausage and reserved chicken. Reduce heat; simmer, uncovered, for 10 minutes. Stir in okra and oysters. Simmer, uncovered, 10-15 minutes longer or just until okra is tender. Stir in file powder. Serve with rice.