Restrictor Plate Chili
This chili has everything you love about regular chili plus a quail egg.
- 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
- 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
Sweet Potato Croquettes
Bubble and Squeak with Poached Eggs and Mixed Greens Salad
Bacon Lattice Wrapped Turkey
Greek-Style Spatchcock Turkey
Pumpkin Angel Food Cake with Caramel Sauce
Puff Pastry Almond Snowflakes
Pear Pie Spring Rolls
Puff Pastry Almond Twists
Apple Cider Sangria
Spatchcock Turkey with Stuffing
Sheet Pan Butternut Squash Soup
Spinach and Feta Puffs