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Pairing Super Bowl Chili With Whiskey and Red Wine

Spirits expert Jean-Luc Le D? discusses two chili recipes - a spicy one from Barbuto's Jonathan Waxman and a sophisticated version from Daniel Boulud - and recommends whiskeys to drink with the first and red wine to consume with the second. Waxman's chili recipe: 8 tablespoons olive oil 6 pounds top sirloin cut into 1/2 -inch cubes 4 pound pork butt 2 tablespoons ground cumin 4 x Porter style beer 3 large red onion (peeled and chopped) 3 carrots (peeled and chopped) 6 cloves garlic (peeled and chopped) 1 habanero (topped, seeded and chopped) 2 jalapenos (topped, seeded and chopped) 3 poblanos (topped, seeded and chopped) 1 tablespoon ancho chile powder 1 tablespoon cascabel chile powder 1 tablespoon chipotle pepper puree 1 tablespoon pasilla chile powder 1 teaspoon New Mexican chile powder 6 cups beef broth 1 (28-ounce) can diced San Marzano tomatoes In a large pot, add the olive oil and heat to medium high, add the meat and season with s/p. Cook until golden brown, remove and add the onions, carrots, garlic, chilies and the chili powders. Cook until golden, add the masa harina and meat,cook for 3 minutes and add the beer, tomatoes and broth. Bring to a boil, then a simmer. Cook for 3 hours or until tender. At this point you can cool and put in fridge for up to a week. Serve with cheese, sour cream, scallions, baguettes, guacamole and tortilla chips Daniel Boulud's chili recipe: 2 limes 2 tablespoons masa harina (see note) 2 tablespoons extra-virgin olive oil 4 pounds beef chuck roast: 2 1/2 pounds cut into 1/2-inch cubes; 1 1/2 pounds ground (ask your butcher to do this) or finely chopped 1/4 pound slab bacon, cut into large chunks 1 large onion, peeled and cut into large cubes 4 garlic cloves, peeled and finely chopped 1 tablespoon ground cumin 1 tablespoon dried regular oregano or Mexican oregano (see note) 1 tablespoon coarse sea salt or kosher salt 1/2 cup Homemade Chili Powder, or more to taste 1 tablespoon red wine vinegar 1 tablespoon Worcestershire sauce 5 large tomatoes, roughly chopped 1 bay leaf 1/2 cup chopped fresh cilantro 1. Center a rack in the oven and preheat the oven to 300?F. 2. Grate the zest of 1 of the limes, then juice both limes. In a large bowl, combine 3 cups water, the masa harina, and the lime zest and juice. 3. Heat the olive oil in a medium cast-iron pot over high heat. Add the beef cubes and ground beef and sear until golden brown on all sides, 10 to 12 minutes. Transfer the beef to a plate and wipe the inside of the pot clean with paper towels. 4. Lower the temperature to medium-high. Add the bacon to the pot and cook until it renders its fat, about 5 minutes. Add the onion, garlic, cumin, oregano, and salt and cook until the onions are softened, 10 to 12 minutes. Add the chili powder, stir to combine, and cook for 1 to 2 more minutes. Stir in the vinegar and Worcestershire sauce and bring to a simmer, scraping up any browned bits stuck to the bottom of the pot. Return the beef cubes and ground beef to the pot and add the tomatoes, bay leaf, and masa harina mixture. Bring to a simmer. 5. Cover the pot and transfer it to the oven to braise for 2 hours, stirring once or twice. Sprinkle with the cilantro leaves right before serving. HOMEMADE CHILI POWDER 4 ancho chili peppers 4 pasilla chili peppers 4 guajillo chili peppers 2 chilies de ?rbol 2 pequin chili peppers 1 small haba?ero chili pepper In a dry skillet over medium heat, toast the chili peppers on all sides for 5 to 7 minutes, making sure that they are lightly toasted, but not burned. Transfer them to a plate to cool. Remove and discard the seeds from the peppers. Blend the peppers in a spice grinder.