This chili has everything you love about regular chili plus a quail egg.
ingredients
ingredients
method
step-by-step directions

Restrictor Plate Chili

  • 6 slices Bacon (cut into 1-inch pieces)
  • 2 onions (finely chopped)
  • 2 red bell peppers (stemmed/seeded/finely chopped)
  • 6 cloves garlic (finely chopped)
  • 2 pound ground sirloin
  • 6 ounce can of tomato paste
  • 1/4 cup chili powder
  • 2 tablespoon ground cumin
  • 8 ounce canned and diced green chiles (drained)
  • 4 ounce canned and diced jalapeño chiles
  • 4 cup water
  • 28 ounce can crushed tomatoes
  • 1 cup coarsely chopped pitted green olives
  • 1 teaspoon ground cinnamon
  • 2 tablespoon dried oregano
  • 12 ounce can pinto beans (drained)
  • 12 ounce can corn (drained)
  • 2 8- inch flour tortilla
  • 1/2 cup cheddar cheese
  • 2 teaspoon cilantro
  • 1/4 cup scallions (finely chopped)
  • 8 quail eggs
  • Olive Oil
step-by-step directions
  • Prepare enough coals for a med-hot fire or set a gas grill to med-high (or turn on the stove).
  • Place a large pot over med-high heat and add the bacon pieces.  When the bacon is cooked through, about 6 minutes, pour out some of the fat, add the onion and red bell peppers, and cook until the vegetables soften, about 6 mins more.  Add the garlic and cook for 1 minute more.
  • Add the ground sirloin and cook, breaking up the sirloin, until all the pink is gone, about 6 minutes more.
  • Add the tomato paste, chili powder, and ground cumin and cook for 1 minute, stirring often.
  • Add the green chiles, jalapeños, water, tomatoes, olives, cinnamon, and oregano and bring the liquid to a boil.  Reduce the heat to med-low, cover, and simmer the chili for 1 hour, stirring ever 20 mins or so to keep the bottom from scorching.  
  • Add the pinto beans and corn and simmer for 10 mins more, stirring often.  Remove from heat and serve, or let cool and keep cold in a refrigerator or ice-filled cooler for up to 3 days. 
  • Reheat the chili by placing the pot on the grill over med heat, stirring to keep the bottom from scorching, until the chili is heated through. 
  • Brush tortilla with olive oil. Fill with cheddar, scallions, and cilantro and grill until crispy on both sides (3-5 minutes)
  • Fry quail eggs sunny side up with a drizzle of olive oil in a pan. 
  • Serve chili with quesadilla and quail egg
comments ()
Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.