Firehouse Chili Gumbo

Ingredients

• Canola oil

  2 tbsp or 28g

• Ground beef

  80% lean meat / 20% fat, raw

  3 lb or 1.36kg

• Salt

  Table

  1 tbsp or 18g

• Pepper

  Spices, white

  1 tsp, ground or 2g

• Pepper

  Spices, black

  1 tsp or 2g

• Cayenne pepper

  Spices, red or cayenne

  1 tsp or 2g

• Chili powder

  Spices

  2 tbsp or 15g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Steak Sauce

  A1 - Walmart

  3 servings or 849g

• Worcestershire sauce

  2 tbsp or 34g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 can or 380g

• Butter

  Unsalted

  2 tbsp or 28g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Wheat flour

  White, all-purpose, unenriched

  2 tbsp or 16g

• Onions

  Raw

  1 large or 150g

• Shallots

  Raw

  2 shallot (medium) or 85g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Celery

  Raw

  300g

• Garlic

  Raw

  3 cloves, minced or 9g

• Tomato paste

  Canned, without salt added

  2 can (6 oz) or 340g

• Tomato sauce

  Canned

  2 cup or 490g

• Tomato juice

  Canned, without salt added

  2 cup or 486g

• Ketchup

  Low sodium

  1 cup or 240g

• Apple Cider Vinegar

  Great Value - Great Value

  1 tbsp or 15g

• Pepper or hot sauce

  Ready-to-serve

  2 tbsp or 29g

Directions

1. Make the chili. Heat the oil in a large skillet or heavy-bottomed pot set over medium-high heat. Working in batches, cook the beef, stirring often, until it has begun to brown at the edges. Using a slotted spoon, transfer browned meat to a bowl.
2. Pour off excess fat, turn heat down to medium and return the browned beef to the skillet or pot. Add salt, peppers, chile powder, turmeric, oregano and cumin, and stir to combine. Add steak sauce, Worcestershire sauce and diced tomatoes, and stir again. Cover the skillet or pot, and cook, stirring a few times, for 15 minutes or so.
3. Make the gumbo. Place a large pot with a heavy bottom over medium heat, and put the butter and oil into it. When the butter is melted and foaming, sprinkle the flour into the pan, and whisk to combine. Continue whisking until the mixture is golden brown, approximately 15 to 20 minutes. Add the onion, shallots, bell peppers, celery and garlic, and cook, stirring often, until the vegetables have started to soften, approximately 10 to 15 minutes.
4. Make the chili gumbo. Add the beef mixture to the pot with the vegetables along with the tomato paste, tomato sauce, tomato juice and ketchup, and stir to combine. Cook, stirring occasionally, for 30 to 45 minutes, then add apple-cider vinegar and hot sauce to taste. Take the pot off the heat, and serve, or allow to cool and refrigerate overnight to allow the flavors to cure. Heat before serving.
5. Recipe by: Sam Sifton (source: https://cooking.nytimes.com/recipes/1018961-firehouse-chili-gumbo?emc=edit_ck_20190303&nl=cooking&nlid=7184656320190303&te=1)

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