This chili has everything you love about regular chili plus a quail egg.
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
- 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