Treasure Island Chili with Lime Crema

Submitted by josh talley


About the cook: I am inspired by unique flavors, traditional and contemporary cooking styles and the love to share great food with great people! Nothing brings people together more than food, and sharing and exploring foods together is an experience you just don't forget. I am passionate about cooking, as well as constantly learning new and inspiring ideas, it is very much a part of me.

About the dish: This chili really lives up to its name — it truly is discovered treasure. This hearty, perfectly balanced chili boasts flavor combinations that you didn’t even know were possible and proves once and for all that chili really can be a gourmet meal.



National Origin: American

Serves: 12

Estimated Time: Over 2 Hours

Ingredients:

2 to 3 links Sweet Italian Sausages, grilled, then sliced
1 pound Mild Ground Sausage
1 pound ground bison
2 pounds petite sirloin steak, cubed
3 tablespoons EVOO (extra virgin olive oil)
5 large cloves garlic, minced (about 2 tablespoons.)
2 red onion, finely chopped
1 bag mixed bag (trio), of sweet bell pepper, finely chopped (red, yellow, orange)
2 jalapenos seeded, and finely chopped
1 can (4 ounces) chopped green chilies
2 cans (15 ounces) crushed tomato
2 cans (15 ounces) cans whole tomato
1 can (12 ounces) tomato paste
6 1/2 cups beef stock or beef broth
1 can (15 ounces) black beans, drained
1 can (15 ounces) kidney beans, drained
1 cup Sriracha chili sauce
2 tablespoons chili powder
1/4 teaspoon cayenne pepper
1 tablespoon cumin
3 teaspoons sea salt
1 1/2 tablespoons cocoa powder
1 tablespoon brown sugar
3 bay leaves
2 cans (25 ounces) Foster’s lager beer
GARNISH:
4 ounces manchego cheese, shredded
4 oz. white Cheddar cheese, shredded
1/2 cup homemade Lime Crème Fraiche, (recipe follows)
Crème Fraiche:
2 cups heavy whipping cream
1/4 cup buttermilk
1 lime

Preparation:

1. Method for Crème Fraiche: Combine heavy cream and buttermilk in a non-reactive container, and allow mixture to set, covered, at room temperature for 24 hours. When done, add fresh squeezed lime juice about one teaspoon, to desired taste. Store in refrigerator until ready to use.
2. Add 1 tablespoon EVOO to a large hot skillet, and brown cubed steak, making sure to get a nice brown sear on all sides of the cubed steak. Set aside to drain. Next, use 1 tablespoon EVOO and brown the ground sausage and ground bison. Set aside to drain.
3. In same large skillet, add 1 tablespoon EVOO and red onion, peppers and jalapenos until soft and tender, about 10 to 15 minutes on medium heat. Add the garlic and continue to sauté until fragrant, about 30 seconds. Add half the can of tomato paste, (saving the other half for later use), and continue to cook, stirring frequently until it takes on a rusty brown color and gives off a sweet aroma, about 1 to 2 minutes. Add half of one can of beer to the skillet and stir well to deglaze the pan, turn off heat.
4. Preheat large stock pot (8 quart or larger) on medium-high heat. Once hot, transfer mixture from skillet to stock pot and add in all the remaining ingredients except for the cumin, cocoa powder, black and kidney beans, and the half can of tomato paste. Bring to a gentle simmer, and let simmer for 3 to 4 hours.
5. Now add the cumin and cocoa powder, and continue to slow simmer another 2 to 3 hours.
6. In the last hour of cooking, add the grilled sliced sausages, both the beans, and half can of tomato paste.
7. Once the chili has cooked the desired length of time, it’s ready to serve. Garnish with manchego and white Cheddar cheese, your lime crème fraiche and any additional garnishes. Enjoy!
8. Optional Garnishes: cilantro, fried quail egg (fried, one side, on skillet like a normal chicken egg) avocado, red onion, finely chopped pepper confetti (minced red, green and yellow bell pepper)

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