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Video: Spicy sirloin chili

updated 1/8/2008 12:37:13 PM ET 2008-01-08T17:37:13

Looking to warm up your January? Jason Miller, executive chef of Primehouse New York, shares his delicious and easy-to-make recipes — spice up your next meal with Primehouse sirloin chili and roasted-garlic shepherd’s pie:

Recipe: Primehouse sirloin chili (on this page) Recipe: Roasted-garlic shepherd's pie (on this page)

Jason Miller, executive chef of Primehouse New York, contributed to the successful opening of Miami’s Smith & Wollensky outpost. Miller quickly became a key member of David Burke’s acclaimed team and helped to solidify Burke’s reputation as a master of American cuisine and to launch multiple Smith & Wollensky locations nationwide, as well as the popular David Burke’s Primehouse in Chicago.

Recipe: Primehouse sirloin chili

  • 2 tbsp vegetable oil
  • 2 medium yellow onions, chopped into 1/4” dice
  • 1 shallot, diced fine
  • 2 tbsp fine-chopped garlic
  • 1 red bell pepper, diced 1/4”
  • 1 green bell pepper, diced 1/4”
  • 16 oz. coarse ground beef (70/30 or 80/20 blend)
  • 12 oz. sirloin (prime grade is best), cubed into 1/2” chunks
  • 1 pint peeled plum tomatoes (drain, but reserve juice)
  • 1/2 tsp fine-ground instant espresso
  • 1 cup tomato paste
  • 1 pint beef stock
  • 4 oz. dark brown sugar
  • 4 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp. dried oregano
  • 1 tsp. ground cayenne
  • 1/4 tsp. paprika
  • 1 tsp. ground coriander
  • 1 tsp. kosher salt
  • 1 quart kidney beans
  • 3 jalapeno peppers, seeded & chopped
  • 1 serrano pepper, seeded & chopped
  • 12 oz. dark beer (optional, but Guinness recommended)

Heat oil in a heavy-bottomed stock pot over medium-high heat. Add ground beef and cook until browned thoroughly, drain off excess fat.

Add sirloin, garlic, onions, shallots, green and red bell peppers and continue to cook for an additional 10 minutes, making sure to thoroughly brown the sirloin and get a good carmelization on the vegetables.

Add the tomato paste, espresso and dried seasonings and sugar. Saute and thoroughly mix over medium heat for 10 minutes.

Add beans, stock, beer and peppers and let simmer for 1 hour over medium-low heat, stirring the mixture every 10 minutes. Reduce heat to low and continue to simmer for additional 1 hour, using the reserved drained tomato juice to thin if needed.

Serving Size

Yield: 8 servings

Recipe: Roasted-garlic shepherd's pie

  • 1 medium yellow onion, diced fine
  • 1 small shallot, minced
  • 1 tsp. minced garlic
  • 1 tsp. chopped parsley
  • 12 oz. ground lamb
  • 8 oz. filet mignon, diced into 1/2” chunks
  • 2 oz. beef stock
  • 1 1/2 tsp. Primehouse Steak sauce
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground black pepper
  • 1 tbsp grated Parmesan cheese
  • 1 tbsp panko Japanese bread crumbs
  • 1/4 cup peas
  • 1/4 cup diced carrots (diced 1/4”)
  • Roasted-garlic whipped potatoes
  • 2 whole garlic bulbs
  • 2 tbsp olive oil
  • 1/4 tsp. pepper
  • 1/4 tsp kosher salt
  • 3 Idaho potatoes
  • 1 cup heavy cream
  • 1/4 cup sweet butter
  • 3 tsp. kosher salt
  • 1 tsp. ground white pepper

Preheat oven to 375 F.

Take 2 bulbs of whole garlic and turn them upside down (root side down) and place in roasting dish. With a sharp knife, slice across the top of the bulb to expose the garlic cloves.

Drizzle olive oil, kosher salt, ground black pepper over exposed garlic, cover dish with a lid or foil and bake for approximately 45 minutes or until tops of garlic turn a deep golden brown.

When done, remove from oven, remove top of dish and let garlic cool for 15 minutes. Then carefully remove garlic from dish and squeeze out the roasted cloves from the skin by putting the root end inside your palm with exposed side of garlic facing out, just like squeezing a half of lemon.

For potato puree:  Bake (washed, but unpeeled) potatoes in 375 F oven until fork-tender (approximately 45 minutes, this can be done at same time as roasting the garlic).

Heat cream and butter in saucepot until simmering and hold warm.

When potatoes are done, remove from oven and, using a kitchen towel or wearing clean rubber gloves to protect from the heat, peel the hot potatoes and put the peeled potatoes through a food mill.

Add hot cream mixture to potatoes, add seasoning, add roast garlic puree and mix all together thoroughly. Adjust seasoning as needed.

In a heavy-bottomed stock pot sweat the onions, garlic, shallots, ground lamb and the filet until all are thoroughly golden brown, about 10 minutes.

Add seasonings, vegetables and liquids and simmer for 10 minutes. Transfer entire mixture into casserole dish and top with the garlic-mashed potatoes. Sprinkle entire top with cheese and bread crumbs and bake uncovered in 350 F oven for 30 minutes in order to set entire dish.


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