Heat oil in a large pot or dutch oven over medium heat. Add ground beef and pork and cook until no longer pink and starting to brown, breaking up any large pieces. Stir in minced garlic and cook for 2-3 minutes, stirring often.
Scrape out seeds from the chipotle peppers and finely mince, use about two chili peppers with sauce to equal 2 tbsp or more depending how hot you want it. Add peppers to the pot along with beef broth, tomato sauce, canned tomatoes, green pepper, onion, spices, salt, and sugar. Stir well to combine.
Reduce heat to a gentle simmer, cover and cook for about 50 minutes, stirring occasionally. Remove lid and adjust consistency to your liking by adding more beef broth or simmering uncovered for a few minutes to evaporate some liquid. The chili will thicken slightly as it sits and cools.
Stir in black beans and cook for 1-2 minutes to warm. Stir in cilantro just before serving and ladle into serving bowls. Garnish with cheddar cheese, green onion and additional cilantro.
Recipe Notes
-I found 1 cup of beef broth just about right for consistency. Adjust to your liking.
-This chili is even better when served the next day as the flavours have longer to meld.
-Makes about 9 cups of chili and freezes very well.
Stir together all ingredients and chill until ready to use.
Lamb Koftas
Add all ingredients to a large bowl and gently mix with your hands until well combined but not overworked. Cover and chill for up to one day in advance. Shape approximately 2 1/2 ounces of meat mixture into a 3" long log, making 13-15 in total. Thread onto skewers and chill until ready to grill.
Preheat heat grill to medium and grill lamb skewers for approximately 12 minutes turning to brown all sides. Meat should no longer be pink and the internal temperature should reach a minimum 160℉. Split pitas and fill with 2 koftas. Top with Minted Yogurt Sauce and desired toppings such as lettuce, sprouts, and onions.
Recipe Notes
Recipe makes approximately 35 ounces of mixture and can be made into burger patties as well. Â I used metal skewers, however if using wooden skewers be sure to soak in water according to directions prior to use.
In a small bowl stir together all ingredients except pork chops. Pat pork chops dry with a paper towel. Rub pork chops with spice mixture, covering all sides. Heat a large stainless steel pan over medium high heat, add oil. Add pork chops and cook until golden, approximately 6 minutes per side or an internal temperature of 145℉ is reached. Remove from pan and tent with foil.
Hard Cider Sauce
Dab out excess oil from the same pan. Over medium heat, add hard cider scraping up any browned bits from the pan. Bring hard cider to a boil and reduce for 5 minutes. Whisk in Worcestershire sauce, mustard, sirracha, and tomato paste. Stir in heavy cream, allow to return to a simmer and reduce for 2-3 minutes or until sauce coats the back of a spoon. Season to taste with salt and pepper. Serve immediately over pork chops.
Whisk all ingredients together until fully combined. Reserve 1 tbsp to add to flour mixture.
Chicken
If using chicken breasts, place between 2 sheets of plastic wrap and pound with a meat mallet to an even thickness of 1/4"-1/2" thick. Cut into approximate 1 1/2" strips. If using chicken tenders, use as is.
Whisk together eggs and milk and set aside.
Whisk together flour, baking powder, baking soda, milk powder, salt and 1 tbsp of spice mixture. Set aside.
Rub remaining spice rub onto chicken pieces, coating all sides.
Add 4 tbsp of egg wash to flour mixture and using fingers rub egg wash into flour, creating scraggly bits.
Arrange breading station with chicken pieces, egg wash and flour. Dip each piece of chicken into egg wash and then flour coating. Place prepared chicken pieces onto wire rack until ready to fry.
In a large skillet add enough oil to cover bottom 1/4". Heat over medium heat until oil spatters when a drop of water is added. Pan fry chicken pieces approximately 2-3 minutes per side, making sure not to crowd the pan. Remove and drain on paper towel. Repeat with remaining chicken pieces. Keep warm in 200℉ oven.
Dipping Sauce
Combine all ingredients in a small sauce pan and warm over low heat until jam is melted. Serve with chicken fingers.
Recipe Notes
Chicken fingers can be deep fried using a deep fryer or 1 1/2 - 2 litres of peanut oil maintained at 350℉.
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