Fall Feels: Malibu Chef Jennifer Naylor’s Five-Star Chili Recipe
The Malibu Chili Cook-Off may be just a memory until next year, but we have local celebrity chef Jennifer Naylor’s five-star chili recipe giving us Fall Feels vibes on high this season. Just in time for football season, this smokin’ hot recipe feed a crowd and features an array of chili peppers, beer, spices, tasty Wagu beef and delectably seasoned black beans.
Jen’s Chili
*The original recipe called for lamb, we substituted ground organic wagyu beef.
Chilis:
8 pasillas
2 negros
3 anchos
6 arbol
3 Californias
3 New Mexican
6 corn tortillas
6-7 onions
1/2 cloove garlic
3-4 Tblspn cumin, toasted and ground
2 Tblspn paprika
1 cup tomatoes, peeled, seeded and diced
3 cups beer (Firestone draft)
1 Tblspn oregano, chopped
1 Tblspn thyme chopped
1 bunch cilantro
Black beans (see instructions below)
1 cups beef stock
4 cups chicken stock
3 cinnamon sticks
10 Lbs. Wagyu beef
Combine chilis with 2 1/2 – 3 cup chicken stock and bring to a boil. Lower heat and simmer for about 10 minutes. Cool and blend with tortillas until thick. Season the Wagyu beef with chili mix and salt. Sear the meat and remove from heat. Cook the onions, garlic, cumin, oregano, thyme bay leaves and parika. Add chili puree and fry for about 7 minutes. Add tomatoes and continue cooking for about 5 minutes. Add the beer, beef, 4 cups chicken stock and 1 cup beef stock. Lower heat and simmer for 1 hour. Steep the cilantro and cinnamon. Season and balance with lime juice, 2 cups brown sugar and pickled jalapenos. Add black beans (Jennifer cooks them in chicken stock adds pancetta, onions, garlic).
Serve with jalapeno corn bread and honey butter. Enjoy!
Follow Jennifer Naylor on Instagram: @jennifernaylor
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