Wednesday, July 4, 2012

Chef Roble Ali in the Kitchen: Chili Recipe

Chef Roble, star of Bravo’s Chef Roble & Co, is keeping busy in the kitchen. Even pros like Chef Roble lean on kitchen helpers like the T-fal ActiFry. Chef Roble kept it fresh and seasonal while cooking in NYC! Below I am sharing Roble's recipe for ActiFry chili.

CHILI BY CHEF ROBLÉ Preparation Time: 15 minutes
Cooking Time: 40 minutes

Serves 4 people


· 1 tablespoon of oil
· 1 lbs Ground beef
· 1 C Diced onion
· 4 cloves Minced garlic
· 1 each Diced poblano pepper, deseeded
· 1 each Diced jalapeño pepper, deseeded
· 1 each Diced chipotle pepper in adobo, add more to increase level of heat
· 1.5 Tablespoons of Chili powder
· 1 Tablespoon of Ground cumin
· 1 Tablespoon Ground coriander
· .5 Tablespoons of Smoked paprika
· .5 Tablespoons of Dried oregano
· .25 tsp Ground cinnamon
· .25 tsp Freshly ground black pepper
· 2 Tablespoons of Tomato paste
· 1 15 oz can Crushed tomatoes
· 1 Cup of Beef stock or water
· 1 each 15.5 oz can Kidney beans, rinsed
· 1 each 15.5 oz can Pinto beans, rinsed
· .5 Cups of Thin sliced scallions
· 1/3 Cup Chopped cilantro
· Salt to taste


Add onions, garlic, poblano chili, jalepeño, chipotle, tomato paste and all the spices in to the Actifry with 1 tablespoon of oil and cook until translucent, about 6 minutes. Add ground beef into the ActiFry pan and cook until browned, about 8 minutes, making sure to break up the beef into small pieces. Season with salt. Add in crushed canned tomatoes and beef broth, and allow to cook for 25 minutes. Add in the kidney beans and pinto beans. Add more liquid if the chili gets too thick and allow to cook for an additional 10 minutes. Taste and adjust salt if needed. Garnish with scallions and cilantro.

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