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All event requests will be responded to with in 24 to 48 hours. Initial consultation will be with
in one week after request has been submitted.
|Chef Brian Clark
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additional details regarding your event such as the following.
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Kicked Up Chilli
Recipe Of The Week
2 medium onions, chopped
2 tablespoons vegetable oil
2 cloves garlic, finely
1/2 to 1 hot chile pepper -
jalapeno, serrano, or
habanero, seeded and minced
1 teaspoon ground cumin
1/3 cup pure mild chili
3 pounds coarsely ground
1 teaspoons dried Mexican
oregano or Italian leaf oregano
1/2 teaspoon salt
1 can (14.5 ounces) diced
tomatoes with juice, or chili
2 cups beef broth
1/2 teaspoon ground cayenne
1 cup (15 ounces) pinto
beans, drained and rinsed
3 to 4 tablespoons tequila
shredded Cheddar or
Monterey Jack cheese,
sour cream, optional
canned nacho-sliced jalapeno
In a large pot, cook the onions in the oil, covered, over medium heat. Uncover and continue to cook, stirring occasionally, until the
onions are golden, but not browned, about 5 minutes longer. Add the garlic, minced chile peppers, and ground cumin. Cook,
stirring often, for about 2 minutes. Add the chili powder and cook, stirring constantly, for 1 minutes.
Add the ground beef, oregano, and salt. Cook, stirring often, until the meats are no longer pink, 8 to 10 minutes. Add the crushed
tomatoes, stock, cayenne, and bay leaf. Bring to a boil, reduce the heat to medium-low, and simmer, with cover slightly ajar, for
about 1 1/2 hours.
Add the beans, crushing some of them against the side of the pot to help thicken the chili. Add the tequila and season with
additional salt and cayenne to taste. Simmer, uncovered, for 10 to 15 minutes longer.
Good or better when reheated and freezes well for up to 3 months, though it may need an extra dash of cayenne before serving.
Top each serving with shredded cheese, a teaspoon of sour cream, and jalapeno pepper slices, if desired.