Recipes
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Signature Dishes - Season 3
- Turkey In The Orchard Burger
- Saucy Bad-ass Burger
- Ultimate Gourmet Burger
- Best D.A.M. Burger
- David M's Burger
- Char Siu Pork Burger
- Bacon Marmalade Burger
- Chickpea Quinoa Burger
- Lamb Burger
- Beef And Veal Burger
- Stuffed Brie Burger
- Sweet Plaintain Bacon Burger
- The Clown Burger
- Lamb And Veal Burger
- Pork And Chorizo Burger
- Tuscan-Californian Burger
- Wagyu Burger With Duck Egg
- Pork Belly Slider
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Season 3
- Rack of Lamb with Parsnip Puree
- Buttermilk Fried Chicken with Creamed Kale
- Hoisin Duck with Crispy Bamboo Rice
- Obama's Sashimi
- Filets Three Ways
- Corn Budino with Chocolate Sauce
- Pan-Roasted Pork Chops with Mushrooms
- California Roll
- Crispy Skin Rockfish
- Pan-Seared Rabbit Legs
- Chicken Tikka Masala Wrap
- Strawberry Shortcake
- Lemon Pancakes With Mixed Berries
- Thai Curry Trio
- Caramel-Ginger Apple Pie
- Poblano and Scallop Risotto
- Orecchiette with Tomato-Beef Sauce
- Dirty Lobster
- Pork Dumplings
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Signature Dishes - Season 2
- Achiote Buffalo
- Camarones Salteados
- Modern Loco Moco
- The Morning After Soup
- Crispy Fish Tacos
- Shipwreck Sea Stew
- Pan-Seared Soft Shell Crabs
- Homemade Chorizo and Potato Sopes
- Stuffed Grilled Eggplant
- Korean Braised Spicy Black Cod
- Cozze Ripiene
- Rustic Bolognese with Pappardelle
- Coconut Curry Lentil Soup
- Pistachio-crusted Pork Tenderloin
- Kumamoto Oyster and Steak Tataki
- Tandoori Cod en Papillote
- Pan-Seared Mahi Mahi with Mango Salsa
- Crispy Risotto Cake with Truffled Egg
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Season 2
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Signature Dishes - Season 1
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Season 1
Chef Graham's Texas-Style Chili
For the first Pressure Test, the Red Team was required to use their senses of sight, smell, and taste to identify the 20 ingredients used in Chef Graham's Texas-Style Chili. This rich, satisfying dish will soon become your go-to chili recipe.
Ingredients
- 2 pounds top sirloin, cut into large cubes
- 2 pounds boneless pork shoulder, cut into large cubes
- 2 tablespoons ground cumin
- 2 tablespoons ground ancho chili powder
- 1 tablespoon kosher salt
- 1/4 cup vegetable oil, plus more if needed
- 10 cloves garlic, chopped
- 6 celery stalks, coarsely chopped
- 1 large onion, coarsely chopped
- 1 green bell pepper, halved, cored, seeded, and chopped
- 1 jalapeno chile pepper, sliced (wear plastic gloves when handling)
- 1 can (28 ounces) whole tomatoes
- 1 can (15 1/2 ounces) beef broth
- 1 bottle (12 ounces) beer, preferably smoked porter or dark lager
- 4 chipotles in adobo, chopped
- 2 cinnamon sticks
- 1 small bunch fresh oregano, coarsely chopped
- 1 can (15 ounces) pinto beans, rinsed and drained
- Juice of 2 limes
- 1 small bunch fresh cilantro, coarsely chopped
Directions
Put the beef and pork in a large bowl. Sprinkle with the cumin, chili powder, and salt, tossing to coat.
Coat a large stockpot with the oil and place over medium heat. When the oil is hot, add the beef and pork. Do this in batches, if necessary, to avoid overcrowding the pot.
Brown on all sides. Remove the meat to a side platter and keep the pot on the heat.
Add more oil to the drippings in the pot, if necessary. Add the garlic, celery, onion, bell pepper, and jalapeno. Cook and stir for 10 minutes, or until the vegetables soften.
Return the meat to the pot. Place the tomatoes (with juice) in a large bowl and hand-crush them until chunky. Add the tomatoes to the pot along with the broth, beer, chipotles, cinnamon, and oregano. Simmer, uncovered, for 2-1/2 hours, or until the meat is fork-tender and comes apart with no resistance.
Add the beans and cook for 30 minutes longer, stirring occasionally. In the last 5 minutes of cooking, add the lime juice and cilantro.
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Chef Graham's Texas-Style Chili
