Maximum Flavor Way to Enjoy Chili By Chef Adrianne Calvo Just in Time for The Big Game
Award-winning, Chef Adrianne Calvo has created a brand new way get maximum flavor with your chili and enjoy just in time for the Big Game. Calvo has added her own twist in efforts to elevate the common, (yet most internet searched) chili recipe by adding her crowd-pleasing short rib. Chef Adrianne’s short rib was named one of the ’50 Things You Need To Eat Before You Die’ by Thrillist in 2015. Combining her short rib with some simple ingredients is sure to be the perfect play on Game Day.
“I have always been a huge fan of watching the Super Bowl with my family and friends,” said Chef Adrianne. “This year, I was inspired to create my very own take on chili; something everyone would be dreaming about long after the game.”
Maximum Flavor Short Rib Chili + Candied Cornbread + Corn Jalapeño Relish + Chili-dusted Onion Rings
3 lbs Short Rib (boneless), trimmed of excess fat
1 yellow onion, chopped
1 green bell pepper, chopped
8 garlic cloves, chopped
2 tablespoons chili powder
2 teaspoons cumin
1 teaspoon oregano
1/4 cup brown sugar
1/4 teaspoon cayenne pepper
1 can (28oz) diced tomatoes
1 can tomato paste
1 can (28oz) crushed tomatoes
1 cup dark beer
2 (16oz) cans Red Kidney Beans
Kosher salt and pepper to taste
Place all ingredients in the slow cooker on the low heat setting. Cover and cook for 6-8 hours. Adjust seasoning with salt and pepper.
1 loaf cornbread, (can be store bought)
1 tablespoon butter, melted
1 tablespoon honey
Preheat oven to 400 degrees F.
Crumble the cornbread into a mixing bowl and toss with butter and honey. Place mixture onto a cookie sheet and bake for 10-12 minutes. Set aside.
Corn Jalapeño Relish
1 cup Corn kernels
1/4 cup red onion, minced
1 tablespoon jalapeno, minced, seeded
1 tablespoon cilantro, minced
1 tablespoon lime juice
Kosher salt and pepper
Mix all ingredients in a bowl and set aside.
Chili dusted Onion Rings
1 yellow onion, sliced into 1/2 inch thick rings
Milk for soaking
1 tablespoon cornstarch
1 teaspoon chili powder
Kosher salt and pepper
Preheat fryer to 400 degrees F.
In a mixing bowl, add milk and soak each individual onion ring for 15 minutes. In another mixing bowl, combine cornstarch, chili powder, salt and pepper. Dip each ring into powder and fry immediately.
To serve, top each bowl of chili with candied cornbread crumbles, corn jalapeno relish, and an onion ring. Then, add shredded pepper jack cheese.
ABOUT CHEF ADRIANNE CALVO:
Adrianne Calvo is the Executive Chef and owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar, Host of Maximum Flavor Live on NBC’s 6 in the Mix, author of four cookbooks: Maximum Flavor (2005); Chef Adrianne: Driven by Flavor Fueled by Fire (2008); #MaximumFlavorSocial (2014); and Play with Fire (2015), and founder of the Make it Count Foundation. Chef Adrianne’s Vineyard Restaurant and Wine Bar opened in 2007 and offers a varied and rotating menu with something for everyone. Monthly, the restaurant holds its signature event, Dark Dining, where guests are blindfolded for a sensual experience eliminating one sense in order to enhance another, providing maximum flavor. For more information, visit www.chefadriannes.com or follow her on Instagram: @chefadrianne and Facebook by clicking here.