Warcraft Cooking IRL: Dragonbreath Chili, Cornmeal Biscuits, Warcraft Cookbook Giveaway!

由 perculia 发表于 2017/03/05，21:09

Official Warcraft CookbookLulabooLulaboocookbook launch celebrationon AmazonBlizzard Gear Shop龙息红椒燕麦饼干Cooking VideoWatch live video from Lulaboo on www.twitch.tvDragonbreath Chili RecipeDisclaimer: Reprinted from World of Warcraft: The Official Cookbook written by Chelsea Monroe-Cassel and published by Insight Editions. © 2016 Blizzard Entertainment, Inc. All rights reserved.Ingredients

2 tablespoons vegetable oil

1 chili pepper, minced (jalapeño, or any others desired)

2 Thai peppers, minced

1 dried chipotle pepper, diced

½ onion, diced

1 pound ground beef

1 pound Italian sausage

1 pound chuck steak

2 teaspoons ground cumin

1 teaspoon Salt

One 6-ounce can tomato paste

One 12-ounce bottle beer (The cook in the video did not add beer.)

2 cups beef broth

Two 15-ounce cans of chili beans

Two 28-ounce cans diced fire-roasted tomatoes

Grated cheddar cheese for topping

Directions

Add the oil to a large stockpot over medium heat. Add the peppers and the onion, then cook for about 5 minutes, or until brown and soft. Add the ground beef, sausage, and chuck steak, stirring until all the meat is browned, another 5 minutes or so.

Add all the spices, followed by the tomato paste, and stir so the paste and spices are evenly distributed. Pour in the beer and the beef broth, then add the beans and diced tomatoes. Lower the heat to a simmer and cook, uncovered, for about 2 hours, until the chili has thickened somewhat. Scoop into bowls and top with cheese.

Authors notes: This recipe is on the milder side of dragon-y, but I encourage you to amp up the spice level to your own preference! Also, choose a beer you like, but one that isn’t too hoppy.

Chef Tips:

You can make this recipe in a crock pot. Cook the meat before adding it to crock pot.

Non-hoppy beer can include: hefeweizens (or wheats), lagers, kolschs, Belgian ales, and Scotch ales. You are looking for beer that is not bitter.

Stir the chili frequently during the 2-hour simmer. Don’t let the chili settle to the bottom and burn.

This chili recipe is a mild one. If you would like a more spicy chili then add hotter peppers, or cayenne pepper ½ a teaspoon at a time until desired temperature is reached. A recommended pepper flavor is roasted poblano (Medium heat).

Cornmeal Biscuits Recipe and TipsIngredients

1⅓ cups all-purpose flour

1 cup cornmeal

2½ teaspoons baking powder

½ teaspoon salt

½ cup salted butter

½ cup shredded cheddar cheese

1 cup buttermilk

Directions

Preheat the oven to 375°F and line a baking sheet with parchment paper.

Combine the flour, cornmeal, baking powder, and salt in a medium bowl. Rub or cut in the butter until no large chunks remain. Add the shredded cheese and toss to distribute evenly, then stir in the buttermilk until the mixture is just moistened.

Drop the mixture onto the prepared baking sheet, ¼ cup at a time, leaving about 2 inches between each to accommodate spreading as the biscuits bake. Bake for 25 to 30 minutes, or until the tops of the biscuits are golden brown.

Chef Tips:

Medium ground cornmeal was used in the video.

The dry ingredients need to be blended evenly before adding the cheese and liquid components. Use a thin wire whisk to mix it all evenly together.

Make sure when you cut the butter into the cornbread mix that you use cold butter.

Use a parchment paper to line the baking sheet tray that will be used to bake the biscuits. Alternatively, non stick spray if you really are lazy. It keeps the biscuits from sticking.

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Note: This giveaway has ended.

The winner is: frmorrison. Thank you everyone for participating!

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