Ring Of Fire Chili Recipes

RING OF FIRE GRILLED CHICKEN

Steps:

• Lay the chicken on a plastic cutting board, breast side up, with the neck facing you. Remove both wings at the joint between the wing and drumette. Remove the thigh quarters by slicing down on either side of the back end of the breast. Grab both legs, pop the joints that connect to the back, and turn the bird over. Remove the thighs and legs by slicing where they attach to the backbone. Hold the thigh and leg together, feel for the slight indentation where the joints meet and make an incision at this joint. Set the leg and thigh down and slice to separate. Repeat with the other leg piece. Turn the bird back over, breast side up, put your knife against the breastbone and slice down along the rib cage, cutting the breast meat away from the bone. Be sure to include the drumette when removing the breast. Repeat on the other breast. Freeze the carcass for making stock or discard.
• Put the chicken pieces in a 1 gallon resealable plastic bag with the water, honey, and salt. Seal the bag and move around vigorously for 1 to 2 minutes to distribute the honey and dissolve the salt. Set the bag in a leak-proof container and refrigerate for 1 1/2 hours.
• Meanwhile, combine curry powder, chili powder, cocoa powder, adobo powder, cumin, and hot smoked paprika in a 1 gallon resealable bag.
• Pat the chicken with paper towels until very dry. Do not rinse.
• Put the chicken in the bag with the spice mixture and shake to thoroughly coat the chicken. Lay the pieces on a cooling rack set inside a half sheet pan. Rest for 30 minutes.
• Spritz 2 pieces of newspaper lightly with vegetable oil and put in the bottom of a charcoal chimney starter. Fill the chimney starter with natural chunk charcoal, 2 to 3 pounds, and set on the charcoal grate of a kettle grill until hot and ashy, approximately 15 to 20 minutes. Prepare a ring of heavy-duty aluminum foil with the center 9-inches in diameter. Put this ring over the chimney starter and lay on the charcoal grate.
• Carefully and evenly distribute the hot charcoal outside the ring. Set an aluminum pie pan in the center of the ring to catch any drippings. Set the cooking grate in place and heat for 2 to 3 minutes.
• Lightly oil the cooking grate. Arrange the chicken pieces, skin side down, on the grate over the hot coals. Turn the legs a quarter turn every 3 to 4 minutes. Turn the thighs, wings, and breasts after 4 to 5 minutes. Skin should blister and darken in color. Adjust intensity of heat by turning the grill grate to expose chicken pieces to cooler or hotter coals, as needed, and to avoid flare-ups.
• After 9 to 10 minutes total cook time, move the breast to the center of the grill and cover with a second aluminum pie pan. After 10 to 11 minutes total cook time, put the wings on top of the pie pan. Lean the thighs and legs against the side of the aluminum pie pan away from the direct heat of the coals. Turn every 2 minutes. Put any pieces that finish cooking on top of the pan. After 18 to 20 minutes total cook time, check the temperature with an instant-read thermometer inserted in the deepest part of each piece. The pieces should reach 155 degrees F.
• Remove the chicken to a clean, medium bowl. Cover with a tea towel and rest 5 minutes. Transfer to a serving platter and serve immediately

HABANERO HELLFIRE CHILI

Steps:

• Place bacon in a large soup pot. Cook over medium high heat until evenly brown. Drain excess grease, leaving enough to coat bottom of pot Remove bacon, drain on paper towels and chop.
• Brown beef and pork in pot over medium high heat. When meat is browned, stir in the bell pepper, onion, jalapeno peppers, habanero peppers, Anaheim peppers, garlic, cumin, red pepper flakes, chili powder, bouillon, crushed tomatoes, whole tomatoes, beer, tomato paste, chile paste and water.
• Reduce heat to low and simmer for 45 to 60 minutes, stirring occasionally. Add beans and bacon and continue simmering for another 30 minutes.

THE BEST FIREHOUSE CHILI

Steps:

• In a skillet, brown the ground meat, remove and drain well. In the same pan fry the onions, garlic, and peppers, until the onions are translucent and peppers begin to wilt.
• In a large stew pot or Dutch oven, add meat and vegetables and stir over low heat.
• Add spices and seasonings, stir.
• Add crushed tomatoes.
• Add kidney beans that have been drained and rinsed.
• Add beer, stir.
• Add water or stock (if needed) until desired consistency is reached.
• Bring to a boil, reduce heat to low.
• Simmer for approximately 1 ½ - 2 hours, stirring every so often.
• Serve over rice with a dollop of sour cream and shredded cheese.

RING OF FIRE

Steps:

• 1. Spread your cream cheese into a pan, then spread the can of chili on top of that, and lastly top with the mozzarella cheese. 2. Place in microwave for a few minutes until cheese is melted.3. Serve.

RING OF FIRE HABANERO HOT SAUCE

Steps:

• Heat oil in a medium frying pan over medium heat.
• When ready, add the deseeded peppers, sauteing lightly, 2-3 minutes each side.
• Remove peppers from heat, put in blender, add remaining ingredients.
• First, set mixture to "chop" until well chopped, then switch to liquefy or similar setting until well blended. This typically should be about 2 and a half to 3 minutes.
• Empty mixture into the sauce pan, bring to a medium boil. Boil for 5 minutes.
• Remove from heat. Carefully transfer to your storage container.

RING OF FIRE CHILI

Steps:

• Cook beef suet in a large soup pot over medium heat until pieces render their fat, about 15 minutes. Discard suet solids. Add beef marrow bones, ground chuck, pork, beef short ribs, oxtail, beef shank, flank steak, onions, garlic, 1/4 cup chili powder, 2 tablespoons hot paprika, 1 1/2 teaspoon salt, 1 1/2 teaspoon black pepper, 1 1/2 teaspoon oregano, and bay leaves to the pot. Stir mixture to coat with spices; pour in 1 cup beef broth. Simmer until onion is translucent and soft, 10 to 15 minutes.
• Process chipotle chiles and adobo sauce in a blender until pureed; add chipotle puree, tomato sauce, diced tomatoes with green chiles, 1 more cup beef stock, and red wine to meat mixture and stir to combine. Bring to a boil, reduce heat to low, and simmer until meat is tender, 3 to 4 hours. Remove bones from mixture, let cool, and scrape meat and cartilage from bones. Chop meat and cartilage and return to chili; discard bones.
• Stir 1/4 cup chili powder, 2 tablespoons hot paprika, 1 1/2 teaspoon salt, 1 1/2 teaspoon black pepper, 1 1/2 teaspoon oregano, and ground cumin into chili (the 'second dump') Pour water into chili to desired thickness; to add more thickness, stir masa harina into chili. Simmer until meat is tender and flavors have blended, about 30 more minutes. Skim excess grease from chili before serving.