TALLAHASSEE, Fla. (WCTV) – What’s Cooking Allstar Bobby B. joins Ava Van Valen in the WCTV kitchen to showcase some of his recipes.
Bobby B’s chili:
Ingredients:
3 T. bacon grease
2 T. butter
4 Poblano chiles, roasted, peeled, seeded, and chopped
2 red bell peppers diced
2 jalapenos peppers minced
2 yellow onions diced
1 head of garlic minced
1 lb. boneless chuck or steak of your choice cut into ¼ inch cubes
2 lbs. ground beef
1 lb. Italian sausage
3 t. chili powder, 2 t. cayenne pepper, 2 t. ground coriander, 2 t. ground cumin, 2 t. granulated garlic, 2 t. granulated onion, 2. t. hot paprika, 2 t. kosher salt and 2 t. black pepper.
2 cups tomato sauce and 1 cup tomato paste
12 oz. lager beer
1 cup chicken stock
Two 15.5oz cans kidney beans with juice
Two 15.5oz. cans pinto beans, with juice
Directions:
Roast poblano chiles in 425 degree oven for 15-20 minutes. Add bacon grease and butter to large saute pan over medium heat. Add chiles, peppers and onions to pan and cook for about 5 minutes. Add garlic and cook 1 minute longer. Add all of the above to a large stock pot.
Brown the chuck roast pieces in a saute pan, then add to stock pot. Brown the ground beef and add to stock pot. Drain fat. Brown the sausage and add to stock pot. Add all the spices and stir for one minute. Add tomato sauce and paste and stir for two minutes. Stir in the beer and chicken stock then add kidney beans and pinto beans and lower heat and simmer about two hours.
Bobby’s Homemade Salsa:
Ingredients:
2 15 oz. cans Diced Tomatoes with garlic
1 cup roughly chopped Cilantro
1 small roughly chopped onion
2 seeded jalapeno peppers roughly chopped
juice of 1 lime
3 small cloves of garlic
1 tsp. of sugar
½ tsp of cumin
½ tsp of oregano
1 T salt
2 t pepper
Directions:
Add all ingredients in food processor and blend til desired consistency.
Refrigerate a few hours before serving. Serve with chips.
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