In the Kitchen: Beef Chorizo Chili in Mole


ORDER IS UP. FOR THE RHODE SHOW, I’M WALT BRUTELL. HERE WE ARE IN THE KITCHEN. NICK IS HERE. YOU WANT SOMETHING GOOD, YOU’VE COME TO THE RIGHT PLACE. THAT’S RIGHT. CHILI, WE ARE MAKING TODAY. MAN, THIS IS HEAVENLY. WOW. WE’RE OFF TO A GOOD START. WE GOT SOME COOKING TO DO HERE. I HAVE GOT SOME BEEF CHORIZO THAT I GOT FROM MY BUDDY. BEAUTIFUL PRODUCT. I ALSO HAVE SOME GORGEOUS GRASS FED GROUND BEEF IN HERE. I WANTED TO GET THIS GOING HERE. JUST TO WAKE EVERYBODY UP HERE AND GET SOME BEAUTIFUL SMELL GOING. ALSO, CHILI, I LIKE TO SIMMER IT. THERE’S SOME DEBATE OUT THERE. KIND OF LIKE PASTA SAUCE. DO YOU SIMMER IT? IS IT READY TO GO THE MINUTE IT’S ASSEMBLED? I LIKE TO GET MINE COOKING IN ADVANCE. ALL RIGHT. AS WE GO ON I’M GONNA THROW SOME THINGS IN THERE. WHAT DO WE NEED? I HAVE GOT CHIPOTLE PEPPERS. THIS SMELLS SO GOOD. I KNOW. GOD THAT SMELLS GOOD. MIRACULOUS LITTLE ADOBO SAUCE. JALAPENO. WE HAVE SOME ADOBO PEPPERS, RED PEPPERS. ALL SORTS OF SPICES HERE TO MAKE OUR MOLE. WE’RE GOING TO PUT CHOCOLATE, CUBAN, SMOKED PAPRIKA, CHILI POWDER, BROWN SUGAR, LITTLE BIT OF CINNAMON. FOR THE BROTH WE’RE GOING TO DO TOMATO, CHICKEN STOCK. I HAVE GOT ONIONS, CHIVES. WE’RE GOING TO TOP IT WITH SOUR CREAM, CHEDDAR. THIS IS A LOT OF STUFF. THAT’S WHY WE GOT TO GET COOKING ALREADY. NO MESSING AROUND TODAY. IT SMELLS GREAT. WE’LL TALK ABOUT THE RESTAURANT. WE WILL SAMPLE THIS. IF YOU ARE LOOKING FOR A GOOD MEAL TO MAKE FOR THE FAMILY OR THE RHODE SHOW CONS ON WE’RE IN THE WPRI12. WE’RE IN THE RHODE SHOW KITCHEN. WE HAVE MOLE CHILI WE ARE MAKING. THIS SMELL IS REALLY — SO GOOD. MAKES YOU HUNGRY. IT DOES MAKE YOU HUNGRY. LET’S JUST CALL A SPADE A SPADE. CHILI’S BEEN DONE 1,000 DIFFERENT WAYS. BEEN DONE 1,000 DIFFERENT WAYS HERE ON THE RHODE SHOW AND IN YOUR HOME KITCHEN. WHY IS THIS DIFFERENT? A FEW TINY TWEAKS. NUMBER ONE WE’RE USING BEEF CHORIZO. SOURCING IT FROM MY BUDDY RYAN IN WESTPORT. HE HAS A SIGNATURE SPICE TO IT. ADDS HEAT. I LIKE THAT. HAS GARLIC. IT’S BEEF, IT’S NOT PORK. MADE IN A LESS TRADITIONAL STYLE SO IT GIVES IT NEW MEAT FLAVOR. THEN WE’RE GOING TO MAKE — I DON’T WANT TO SAY THIS WILL BE LIKE AN AUTHENTIC REAL DEAL MOLE SAUCE. BUT WHAT IT IS GOING TO HAVE IS SOME VERY SIGNATURE SPICES. FOR EXAMPLE, WE’RE GOING TO SWEETEN THIS CHILI WITH CHOCOLATE TODAY. I SEE THE PIECE OF CHOCOLATE. I WAS WONDERING WHAT THE DEAL WAS WITH THE CHOCOLATE. WE WANTED TO IT BE MOLE-ESQUE. CINNAMON, BROWN SUGAR, CUMIN, SMOKED PAPRIKA. I HAVE GOT TO GIVE A LOT OF CREDIT TO MY WIFE HERE. SHE TURNED ME ON TO MAKING CHILI BUT SEASONING IT WITH CHOCOLATE. I HAVE NEVER GONE BACK. ONE OF THOSE VERY VERY SIGNATURE THINGS THAT TO HER THAT NOW SORT OF MORPHED INTO A ME THING. CHOCOLATE HAS NOT ONLY GREAT NUTRITIONAL PROPERTY, BUT HAS A VERY DISTINCT FLAVOR. A DARK CHOCOLATE? OH, YEAH. EXACTLY RIGHT. DARK CHOCOLATE. LITTLE ON THE BITTER SIDE. RIGHT. BECAUSE WE CAN ADD THINGS TO SWEETEN IT UP. JUST ADJUST. I WANT THAT BITTER CHOCOLATE FLAVOR. YOU DON’T REALLY WANT TO THROW A HERSHEY’S IN THERE. IT’S TOO SWEET. THE CONSISTENCY, SOMETHING LIKE THIS. IT DOESN’T ADD THE DYNAMIC AND FLAVOR PROFILE WE’RE LOOKING FOR. IS THIS A THICKER CHILI? I LIKE A GOOD HEARTY CHILI. I DON’T WANT LIKE CHILI SOUP. I LIKE MINE TO BE HEARTY AND MEATY AND LOADED WITH ALL THE GOODS. OKAY? I CAN’T WAIT TO TRY THIS AND DIVE INTO THIS. WE’LL PUT THIS TOGETHER. WE’LL LET THIS SIMMER A LITTLE WHILE. YOUR LASHES IS CERTIFIED, INSURED AND HAS GREAT REFERENCES. IF YOU’RE WATCHING THIS THIS MORNING, YOU ARE GOING TO BE STARVING AFTER HAVING A LOOK AT THIS. NICK IS HERE. WE’VE GOT SOME CHILI. CHILI. ON THE MENU. IT’S COMING OUT SO GOOD. CAN WE JUST REVIEW? IF SOMEONE’S JUST TUNING IN, THEY MAY SAY, IT’S JUST CHILI. OH, NO. TIME-OUT. STEP BACK. THIS IS BEEF CHORIZO AND MOLE CHILI. WHAT’S GOING ON WITH ALL THAT? LET’S START WITH THE CHORIZO. ALL BEEF LOCALLY SOURCED FROM MY BUDDIES IN WESTPORT. I SEARED IT WITH SOME OF THEIR GRASS FED BEEF. THEN I ADDED IN A COMBINATION OF CHILIES, ONIONS, GARLIC, STOCK, TOMATO PRODUCT. IT’S BEEN SIMMERING HERE. NOW WE’LL MAKE THIS QUASI MOLE SAUCE. I’M A BIG BELIEVER OF HEAT AND SWEET. REALLY BALANCING OUT THE CHILI. I’M GOING TO PUT IN SOME BROWN SUGAR AND COUPLE CHOCOLATE CHIPS THAT’S DARK CHOCOLATE. REGULAR STUFF YOU WOULD GET IN A BAG? EXACTLY RIGHT. EXACTLY. DON’T WORRY ABOUT THE BAG. WE HAVE THE RECIPE RIGHT HERE. THEN I’M GONNA PUT IN SOME CHILI POWDER. I LIKE CHILI POWDER IN MY CHILI. IT MAKES TOTAL SENSE. I HAVE SMOKED PAPRIKA. IT’S VERY COMMON. YOU CAN FIND IT IN ANY STORE. CUMIN IS A MUST HAVE. BECAUSE WE’RE KIND OF MAKING THIS SAUCE, I’M GONNA PUT IN SOME CINNAMON. JUST A LITTLE BIT BECAUSE CINNAMON IS SUPERSTRONG. PINCH OF SALT. I’M GONNA MIX THIS ALTOGETHER. YOU CAN SEE HOW IMMEDIATELY IT STARTS TO — I’M GONNA TURN THIS OFF. YOU CAN SEE THE SAUCE — YOU CAN SEE THE VISCOCITY THERE FROM THE CHOCOLATE. YOU DON’T WANT TO USE A SWEET CHOCOLATE. YOU WANT TO USE A BITTER CHOCOLATE. OKAY. THE REASON IS SWEET CHOCOLATE WILL TOTALLY DOMINATE THIS. BITTER WILL ADD THOSE NICE — SEE THAT? IT LOOKS LIKE A MOLE SAUCE. HAS THE FLAVOR OF CHORIZO. THIS IS MADE FROM THE CHORIZO. BUT KEEP IN MIND I USED THE BEEF CHORIZO. IF YOU WERE TO GO AND BUY A FABULOUS PORK CHORIZO THAT HAS THAT AUTHENTIC PORK INFUSED SPICES TO IT, IT’S NOT GOING TO BE ANYWHERE CLOSE TO THIS. IT WILL BE A TOTALLY DIFFERENT FLAVOR PROFILE. THAT LOOKS SO NICE. SOME OF MY FAVORITE TOPPINGS WILL BE SOUR CREAM, WHICH I ENCOURAGE YOU TO PUT ON. LITTLE DOLLOP. WE HAVE SOME SHREDDED CHEDDAR CHEESE. YOU CAN PUT CILANTRO ON THERE. YOU CAN PUT TORTILLAS, WHATEVER YOU WANT. WE’RE PUTTING THESE THREE THING HERE’S. SUPER, NEUTRAL TOPPINGS FOR CHILI IN THIS UNCOMMON CHILI. ALSO JUST SO FOLKS KNOW, IT’S A THICKER CHILI THAN MAYBE SOME PEOPLE ARE USED TO ALTHOUGH I LIKE IT WHEN IT’S THICK. I DON’T LIKE WHEN IT’S SOUPY. JUST ANOTHER THING THAT WE SEE EYE TO EYE ON. I LIKE A GOOD HEARTY CHILI. I WANT YOU TO DIG IN THERE. TAKE A BIG SPOONFUL OF GORGEOUS FRESH GRASS FED LOCALLY SERVED BEEF. PERFECT STUFF. WHICH I WANTED TO ASK. ALSO MENTIONED, EVEN WHEN YOU WERE COOKING THE BEEF AND THE CHORIZO, IT LOOKS DIFFERENT BECAUSE IT IS LOCAL. CORRECT. THE TEXTURE LOOKS GOOD. IT CARAMELIZES NICER. NOT LIKE PINK INJECTION TO IT. NOTHING ABNORMAL LEAKING OUT OF IT THAT YOU WOULDN’T EXPECT. IT’S PERFECT PERFECT PERFECT. I JUST LOVE — I’M HAPPY WITH THE WAY THIS CAME OUT. SOMETIMES WHEN YOU’RE HERE AND YOU HAVE AN HOUR TO DO SOMETHING, THE END PRODUCT, YOU’RE NEVER REALLY SURE. I JUST THAT DARK MOLE COLOR. FEEL FREE TO TRY IT. IF YOU HAD A LOT OF CHILIES BEFORE, PROBABLY SEEN IT 1,000 TIME HERE’S ON THE RHODE SHOW. THIS ONE IS DIFFERENT. THAT’S THE FUN. THAT’S WHAT I LIKE TO DO. SURE. NOT THE SAME OLD SAME OLD. SAME KIND OF THING. LIKE, HEY, CHILI. I LIKE CHILI. I RECOGNIZE THAT. WHAT IS DIFFERENT ABOUT THIS THAT IS SPECIAL THAT IS SIGNATURE THAT IS UNIQUE THAT CAN SORT OF OFFER SOMEBODY AN INCITEFUL VIEW INTO DOING SOMETHING DIFFERENT. DEAR LORD. THIS MAY BE ONE OF THE BEST CHILIES I HAVE HAD. OUTSIDE OF YOURS, WHICH I HEAR IS AMAZING, I’M GONNA TAKE THAT AS A COMPLIMENT. I MAY NEED A SECOND. STEP BACK FOR A SECOND. PONDER LIFE. WE FIRST WANT TO THANK NICK FOR BEING HERE. IF YOU WOULD LIKE THIS RECIPE,

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