A good spice blend can take any dish from good to great. Chef and restaurateur Todd English shares a prime rib chili perked up with a Mexican spice blend.
- 2 lb.prime rib steak, cut into 1⁄2-inch cubes
- 1 large finely diced red onion
- 4 cloves finely chopped garlic
- 2 seeded and diced Anaheim chiles
- 2 to 4 tbsp. Mexican Spice Blend
- 5 cups low-sodium chicken broth
- 1 (14.5-oz.) can chopped tomatoes
- 2 cups drained and rinsed assorted canned beans
- 2 tbsp. fresh lime juice
- 2 cups (8 oz.) shredded Monterey Jack cheese,
Sprinkle steak with salt and pepper. Cook, in batches, in hot oil in a large Dutch oven over high heat, stirring occasionally, 4 minutes or until browned on all sides. Transfer to a bowl, reserving drippings in Dutch oven. Reduce heat to medium. Add onion to hot drippings, and cook, stirring often, 5 minutes. Add garlic, and cook 2 minutes. Stir in chiles and Mexican Spice Blend, and cook, stirring often, 2 minutes. Return steak to Dutch oven. Add broth and tomatoes. Bring to a simmer. Cover, reduce heat to medium, and simmer, stirring occasionally, 45 minutes. Stir in beans, and cook 15 minutes. Remove from heat, and stir in lime juice. Serve with cheese.
- 2 tbsp. ancho chile powder
- 2 tsp. crushed red pepper
- 2 tsp. ground coriander
- 1 1⁄2 tsp. ground cumin
Stir together all ingredients in a small bowl. Place in an airtight container and store at room temperature up to 1 month.
Note: Ancho chiles are dried poblano
- 1 cup softened, unsalted butter,
- 1 cup panko breadcrumbs
Pulse almonds in a food processor 15 times or until consistency of coarse meal. Add butter and next 3 ingredients; process until combined. Add panko; process until combined, stopping to scrape down sides as needed.