Miscellaneous
Jets fans, we fell for it. We thought we had a nice streak on our hands, but the the Jets, well, they're the Jets! That's why we love to hate them and hate to love them. The Jets lost 22-6 to the winless Bengals, but we decided to eat chili anyways! Join us as our guest Pat Sullivan comes to us from Brooklyn, and we break down 3 types of chili. Even though it's cold out there, stay sweaty friends, because we're not going anywhere!Meatiest PlayerUnanimous - Robby AndersonMeat of the Week - CHILIPat's ChiliMeat Credit: http://the-meathook.com/1 lb ground turkey2x uncased pork sausages1 onion, diced1 bell pepper, diced4 cloves garlic, minced 1 jalapeño, minced 1/4 cup chili powder1tsp cumin1tsp oregano1tsp ground espresso28oz fire roasted diced tomato 2.5 cups chicken broth 1oz Ancho Reyes Chile liqueur1oz Cocoa liqueur 1 can pinto beans1 can black beans Small handful of bakers chocolate Salt and pepper to tasteMatt's Chili (https://www.cntraveler.com/stories/2014-10-24/chili-recipe-spanish-pork-shoulder-chili)2 tsp corn oil1½ lb pork shoulder, cut into 1½" (3.8cm) pieces5½ oz dry-cured Spanish chorizo1 yellow onion, diced1 red bell pepper or red Anaheim pepper, cored, seeded, and diced1½ tsp paprika 1 tbsp sugar1 750 ml bottle white wine or cider½ tsp red pepper flakes4 cloves garlic, finely chopped1 (14-oz can Great Northern beans or cannelloni beans, drainedSalt and black pepper to tasteWhite vinegar to taste2 to 3 tbsp chopped fresh parsleyDirections:Heat the oil in a large pot or Dutch oven over high heat. Brown the pork shoulder, 5 minutes each side and set aside. In the same pot, fry the Spanish chorizo until it starts to brown and the oil turns a light orange. Set aside the chorizo with the pork.Turn down the heat to medium-high. Cook the onion and pepper in the pot until they turn translucent, 5 to 6 minutes. Add the paprika, sugar, and wine and simmer for 20 minutes until the wine has reduced by a third.Add the red pepper flakes, pork, chorizo and garlic and add water to cover. Put the lid on and cook for about 30 minutes. Add the beans and cook for another 30 minutes, or until the pork is tender. Do not overcook to where the pork disintegrates. Add the salt, pepper and white vinegar to taste.Garnish each serving liberally with the parsley. Serve with crusty bread.Alex - Skyline Chili (https://www.instagram.com/officialskylinechili/_Intro/Outto Music - Mike D'EliaCooper Takes Brooklyn -https://www.instagram.com/coopertakesbrooklyn/