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Chili Bowl with Handle
$36.00
Stoneware chili bowl with handle. Bowl is approximately 5-1/2″ wide and 2-1/2″ deep, handle is 3″ long. Choose from our Alsace, Fiorella, Landmark and 1844 glazes.
Description
Custom-fired chili bowl with handle available in a variety of colors. Unique and artistic design. Great Christmas gifts for the cook in your family or group.
Firebrand Pottery has a variety of options for the cook or entertainer on your holiday giving list like the stoneware Wine Chiller.
Looking for some holiday event ideas? Check out this great article from the folks at EventBrite
Whether you are planning your holiday get-together or just gathering with friends and family throughout the year, there are so many tips for making your gathering fun. From beer, wine, cider, or hot chocolate tasting to playing with food pairings, create your own food and drink tasting. And when serving remember to show off your handmade artisan stoneware. Ready to start baking? Our stoneware bakeware has everything you need from deep dish pie plates to bread and apple bakers. Of course, now that winter has arrived, comfort foods like chili (a Texas favorite the recipe below) are a menu must. Serve chili in the Firebrand Chili Bowl with Handle their beautiful, convenient, and dishwasher safe!
So, whether you are preparing for the holidays or just love entertaining, Firebrand Pottery has the tools to help you stand out!
Texas Style Chili Recipe
Ingredients
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¼ cupVegetable Oil (or rendered bacon grease)
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3 poundsBoneless Sirloin (or tri-tip, or chuck roast, cubed)
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1Large White Onion (chopped)
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3Serrano Peppers (or large jalapeno, stemmed, seeded and chopped)
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5 clovesGarlic (peeled and crushed)
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5Red Chiles (or New Mexican green, roasted, stemmed, seeded and chopped)
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6 tablespoonsChili Powder
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1 tablespoonGround Cumin
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2 teaspoonsMexican Oregano
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2 teaspoonsSalt
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1 teaspoonBlack Pepper (freshly ground)
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2Large Tomatoes (peeled, seeded, and chopped)
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1 (12-ounce) bottleShiner Bock Beer (or Lone Star)
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2 ouncesTequila
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3Chipotle Chiles (in adobo, chopped)
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5 cupsBeef Stock
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¼ cup6 Tablespoons Masa Harina (to)
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addFresh Cilantro Leaves (chopped, garnish)
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addWhite Onions (finely chopped, garnish)
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addSour Cream (garnish)
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addFresh Hot Cornbread (accompaniment)
Directions
- In a large heavy pot, heat the fat or oil over high heat. Add the meat and sear, stirring, until no longer pink. Lower the heat to medium-high. Add the onions, jalapenos, garlic, chiles, and chili powder, and cook, stirring constantly, until the onions are wilted and start to color, 4 to 5 minutes. Add the cumin, oregano, salt, and pepper, and cook until fragrant, about 20 seconds. Add the tomatoes and cook, stirring, for 1 minute. Add the beer and tequila and cook, stirring, to deglaze the pan. Add the chipotles and adobo sauce and 4 cups of the stock, stir well, and bring to a boil. Reduce the heat and simmer partially covered, stirring occasionally, until the meat is very tender, 2 to 3 hours, adding the remaining cup of stock as needed if the chili becomes too dry or thick. When the meat is tender and the chili is ready, add the masa harina 1 teaspoon at a time to thicken to the desired consistency, stirring well and cooking after the addition of each before adding more.
- Remove from the heat and correct the seasoning, to taste. Skim any fat from the surface.
- Ladle into bowls and garnish each with cilantro, chopped onions, and a dollop of sour cream. Serve with hot cornbread.
Cook’s Note
When working with chile peppers, always wear rubber gloves and be careful not to touch your eyes or skin. Wash all utensils and cutting surfaces well with hot, soapy water before proceeding.
Nutritional facts
| Calories | 475 | % Daily Value | |
| Total Fat | 24 g | 31% | |
| Cholesterol | 122 mg | 41% | |
| Carbohydrate | 17 g | 6% | |
| Fiber | 4.3 g | 15% | |
| Sugar | 6 g | 12% | |
| Sodium | 1137 mg | 49% | |
| Protein | 41 g |
Additional Information
| Weight | 2.0 lbs |
|---|---|
| Dimensions | 10.0 × 12.0 × 10.0 in |
| Select your glaze option: |
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