| This is the most important page on my website! My clients which I consider my friends feed back and party request is something I take seriously! I'm very eager to hear your party request, consultant request, comments, and feed back. Your feed back keeps me striving to be the best I can possibly be each and every day. 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. |
| Phone: 215-586-3005 |
| Email: chefb@chefbrianclark.com |
Contact Chef B
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| Chef Brian Clark |
| At this time please fill in the information below. Under the comment section leave any additional details regarding your event such as the following. Party style, party size, food request, location, date, time, and estimated budget per person. This information allows me to create a package that BEST fits your needs. Thank You, Chef B |
Kicked Up Chilli Recipe Of The Week 2 medium onions, chopped 2 tablespoons vegetable oil 2 cloves garlic, finely chopped 1/2 to 1 hot chile pepper - jalapeno, serrano, or habanero, seeded and minced 1 teaspoon ground cumin 1/3 cup pure mild chili powder 3 pounds coarsely ground beef 1 teaspoons dried Mexican oregano or Italian leaf oregano 1/2 teaspoon salt 1 can (14.5 ounces) diced tomatoes with juice, or chili style tomatoes 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, optional sour cream, optional canned nacho-sliced jalapeno peppers, optional Directions Below! |
| Recipe Directions: 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. Serves 8. Top each serving with shredded cheese, a teaspoon of sour cream, and jalapeno pepper slices, if desired. |
