Chef Soupy's 4 Meat Chili and Chicken Meatloaf
FRESNO, Calif. (FOX26) —
Four Meat Chili
Chef Soupy, from Eagles Landing Restaurant at Table Mountain Casino in Friant visited the Great Day Kitchen to prepare some delicious dishes.
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Four Meat Chili
- 3 tablespoons olive oil, divided
- 1 lb. beef, cut into 1-inch cubes
- 3/4 lb. ground chicken (dark meat)
- 3/4 lb. ground turkey
- 3/4 lb. ground pork
- 1 large Spanish onion, diced
- 2 medium red bell peppers, diced
- 3 cloves garlic, minced
- 1/2 teaspoon chili seasoning
- 1 tablespoons dried basil
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1 28-ounce can peeled tomatoes
- 1 20-ounce can diced tomatoes
- 2 8-ounce cans tomato paste
- 4 cups water
- 2 15-ounce cans black beans, drained
- 2 15-ounce cans kidney beans
- 1 chipotle chili, diced
- 1 tablespoon molasses
- salt to taste
- fresh ground pepper
- shredded cheddar cheese
- sliced scallions
- diced onions
- sour cream, if desired
- Heat 2 tablespoons olive oil in a Dutch oven heavy-bottomed pan over medium heat. Season the beef with salt and pepper. Add beef cubes to the pan, working in batches if necessary so you don't crowd the pan, and sear, about 2 minutes. Use tongs to flip the beef, and sear on remaining sides. Transfer the seared beef chunks to a plate and set aside.
- Return the pan to the stove, add the ground meat (Beef, Chicken, Turkey and Pork) and brown over medium-high heat.
- In a large stock pot, heat the remaining oil over medium heat. Add the onion, peppers and garlic. Season with a pinch of salt and pepper, stir in the chili seasoning, basil, nutmeg and allspice, and sweat until fragrant, about 5-6 minutes. Stir in the peeled tomatoes, diced tomatoes, tomato paste, water, black beans, kidney beans, chipotle chili and molasses.
- Bring to a boil, then reduce the heat to low and simmer for two hours, stirring occasionally. Taste, and season with salt and pepper, as necessary.
- 1 tablespoon olive oil
- 1 sprig fresh thyme, leaves stripped
- 1/2 onion, finely diced
- 2 carrots, finely diced
- 1 small leek or 2 scallions, finely diced
- 1 clove garlic, finely chopped
- 2 tablespoons chopped parsley
- 1 tomato, finely diced
- 1 large egg, beaten
- 1/3 cup Worcestershire sauce
- Salt and pepper, to taste
- 1 pound ground chicken (dark meat)
- 1 cup whole wheat breadcrumbs, soaked in a little milk or stock
- Preheat the oven to 350 degrees. Lightly butter a small gratin dish or loaf tin, set aside.
- Heat the oil over a medium-high heat. When hot, add the thyme, onion, carrots and leeks and cook, stirring, until they start to soften. Turn the heat down to medium-low, cover and sweat the vegetables until they are soft; about 10 minutes.
- Add the garlic and parsley, turn the heat back up and sauté for a couple of minutes. Add the chopped tomato, if using. Cook for another 5 minutes, turn off heat and set aside.
- Beat the egg and the 2½ tablespoons of the Worcestershire sauce.
- In a large bowl, combine the ground chicken with the vegetables and mix with a spatula. Add the beaten egg mixture and combine. Gradually add in the breadcrumbs and mix well.
- Turn the mixture into the gratin dish and smooth the top. Bake in the middle of the oven for 20 minutes, then gently spread a tablespoon of tomato sauce over the top of the meatloaf and sprinkle the rest of the Worcester sauce over it. Return to the oven and finish cooking for 15 to 20 minutes. The loaf should be well browned, firm to the touch and drawn away slightly from the sides of the dish. Serve with the remaining tomato sauce and either mashed potatoes or pasta, such as macaroni or orzo.
Simple Food made with Love!