Chef Stu’s 5 alarm fog horn chili packs a lot of heat and can spice up any occasion. Whether you’re hunkered down on a snowy night or watching the big game with friends; you can’t go wrong with a bowl of Stu’s chili. Now you can learn how to make this chili yourself in this episode of Food Done Wright starring Comcast Arena’s head chef Stu Wright. To learn more about Chef Stu and find other recipes visit Chefstu.com.
Five Alarm Fog Horn Chili
2 Pounds Ground Beef
2 TBL Blended Olive Oil
1 Large Yellow Onion- Large Dice
1 Red Bell Pepper- Large Dice
1 Green Bell Pepper- Large Dice
3 Jalapenos- Large Dice (Do Not Seed)
2 TBL Kosher salt
1 TBL Ground black pepper
4 TBL Cumin
2 TBL Garlic powder
2 TBL Onion powder
4 TBL Chili powder dark
2 TBL Smoked paprika
1 TBL Cayenne pepper
1 TBL Chipotle powder
1 TBL Habanero powder
2 TBL Mexican oregano
2 Cans Kidney Beans drained and rinsed
1 Cup Bluewater Organic Vodka
6oz Skuttlebutt Amber or Dark Beer
6 Cups Chef Stu’s Marinara
1 Add olive oil to a skillet over medium heat
2 Add beef and brown- drain off most of the grease
3 Add vegetables and sweat until onions are clear
4 Add all spices and stir mixing well
5 Add Vodka and ignite standing back being careful not to burn yourself
6 Add beer dousing the five alarm flames and stir well
7 Add kidney beans and simmer five minutes high heat to reduce the beer stirring constantly
8 Add the marinara and simmer on medium heat 20 minutes uncovered to thicken
9 Serve with tortilla chips and plenty of ice cold adult beverages
Marinara
Whole Tomatoes in Juice- one 29oz can
Tomato Sauce- one 29oz can
Tomato Paste- two 6oz cans
Water- one 6oz can (Use a tomato paste can after emptying out the paste)
Chopped Garlic- 2 TBL
Salt- 2 TBL
Pepper- 1 tsp
Cayenne Pepper- 1 tsp (More or less depending on your palate)
Garlic Powder- 1 TBL
Onion Powder- 1 TBL
Oregano- 1 TBL
Basil- 1 tsp
Ground Bay Leaf- 1 tsp (Or six whole)
Fennel Seed- 1 tsp
Sugar- 3 TBL
Olive Oil- 2 cups
1- open all cans and slightly crush whole tomatoes with a fork.
2- put olive oil in a stock pot on medium heat.
3- brown garlic (Be careful not to burn. If you burn the garlic, immediately start over).
4- add all tomato product to garlic and oil in pot EXCEPT paste.
5- add all dry ingredients (Spices).
6- Stir well and bring to a medium simmer.
7- turn down flame and add paste and water.
8- cover and simmer twenty minutes to allow dry herbs to bloom.
Cook your favorite pasta and toss with my sauce or use the sauce to make my Five Alarm Chili!
Quick tip- For a more rustic sauce cover and simmer on extreme low heat so the sauce barely simmers, for three hours, stirring occasionally.