WEEKDAYS 1e|12c|p

Restrictor Plate Chili

superbowl Mario batali restrictor plate chili
This chili has everything you love about regular chili plus a quail egg.
skill level
Easy
time
Over 120min
servings
8
cost
$
Contributed by :
This chili has everything you love about regular chili plus a quail egg.
share
ingredients
  • 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
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
      
    Prepare enough coals for a med-hot fire or set a gas grill to med-high (or turn on the stove).
  • 2
    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)
    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.
  • 3
    2 pound ground sirloin
    Add the ground sirloin and cook, breaking up the sirloin, until all the pink is gone, about 6 minutes more.
  • 4
    6 ounce can of tomato paste
    1/4 cup chili powder
    2 tablespoon ground cumin
    Add the tomato paste, chili powder, and ground cumin and cook for 1 minute, stirring often.
  • 5
    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
    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.  
  • 6
    12 ounce can pinto beans (drained)
    12 ounce can corn (drained)
    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. 
  • 7
    2 8-inch flour tortilla
    Olive Oil
    1/2 cup cheddar cheese
    2  teaspoon cilantro
    1/4 cup scallions (finely chopped)
    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. 
  • 8
    8 quail eggs
    Olive Oil
    Brush tortilla with olive oil. Fill with cheddar, scallions, and cilantro and grill until crispy on both sides (3-5 minutes)
  • 9
    Fry quail eggs sunny side up with a drizzle of olive oil in a pan. 
  • 10
    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.

similar recipes