The Glizzy
Yield: 6 servings Level: Intermediate Cook Time: 1 hr 50 min - Active: 30 min
Directions:

- 1. For the sea wolf chili: Combine the beef, pork, and salt in a stockpot over high heat. Break up the meat with a strong whisk and cook until browned, 5 to 10 minutes. Add the onion, carrot and celery and cook until the onions are translucent, about 5 minutes. Add the chili powder, ancho powder, dried oregano, cumin, chipotle powder and clove. Cook the spices until they become fragrant, about 5 minutes. Add the vegetable juice, black beans, vinegar, Worcestershire sauce and bay leaf. Turn the heat to low and allow the chili to simmer for up to 1 hour.

- 2.For the Glizzys: Preheat a grill pan or outdoor grill to medium-high heat.

- 3.Cook theGlizzys until they’re hot throughout, 4 to 5 minutes. Remove from the heat and set aside for plating. Turn off the heat on the grill pan or outdoor grill. Use the residual heat from the pan or grill to warm the Glizzy buns, about 5 minutes. Place the hot Glizzys in the buns and pour about 2 cups chili over the top (save the remaining chili for another use). Add the sour cream, Cheddar and sprigs of cilantro. Serve hot.

Cook’s Note
After the meat in the chili has cooked, you can drain the fat for a leaner chili. If you’re having a hard time finding ancho powder at your local store you can just substitute taco seasoning. Just be mindful of the salt content of the seasoning blend.

The Glizzy Yield: 6 servings Level: Intermediate Cook Time: 1 hr 50 min - Active: 30 min Directions: - 1. For the sea wolf chili: Combine the beef, pork, and salt in a stockpot over high heat. Break up the meat with a strong whisk and cook until browned, 5 to 10 minutes. Add the onion, carrot and celery and cook until the onions are translucent, about 5 minutes. Add the chili powder, ancho powder, dried oregano, cumin, chipotle powder and clove. Cook the spices until they become fragrant, about 5 minutes. Add the vegetable juice, black beans, vinegar, Worcestershire sauce and bay leaf. Turn the heat to low and allow the chili to simmer for up to 1 hour. - 2.For the Glizzys: Preheat a grill pan or outdoor grill to medium-high heat. - 3.Cook theGlizzys until they’re hot throughout, 4 to 5 minutes. Remove from the heat and set aside for plating. Turn off the heat on the grill pan or outdoor grill. Use the residual heat from the pan or grill to warm the Glizzy buns, about 5 minutes. Place the hot Glizzys in the buns and pour about 2 cups chili over the top (save the remaining chili for another use). Add the sour cream, Cheddar and sprigs of cilantro. Serve hot. Cook’s Note After the meat in the chili has cooked, you can drain the fat for a leaner chili. If you’re having a hard time finding ancho powder at your local store you can just substitute taco seasoning. Just be mindful of the salt content of the seasoning blend.