Gather 'Round, Everyone

Last night I attended a really awesome release party at Luxe. I was invited by the publishers of Edible Cleveland because I wrote an article for them about the fabulous Gatherings Kitchen in Lakewood run by the truly uber-talented Ruth Kostadinov. My article is featured in the new fall issue on page 10. [If you live in the Cleveland area, be sure to pick up your own free copy at any one of these convenient locations.]

So, I walked into the restaurant. Grabbed a small plate of tapas. And glanced around the room. Suddenly, I spotted a nice-looking couple at the next table. I sat down, introduced myself, and started my usual small talk. Then things took an interesting twist.

This lovely couple, who are advertisers in the magazine, turned out to have a son who just graduated from the Culinary Institute of America. We started talking food...and more food...and even more food. I mentioned that I had attended a class at the CIA not that long ago (see related post here). I also mentioned about my book, and suddenly the gentleman's eyes lit up! You see, he's a realtor and said that he recently saw my book on display in one of his client's kitchens. What a compliment! [Side note: He bought a copy of my book last night for his own self.]

Anyway, to make a long story short, he happened to mention that he's particularly proud of his now-famous chili recipe, which has won quite a number of first-place awards in cook-off contests. I shyly asked if he would mind sharing it with me. He said, "Of course!"

So here you have it, folks. An award-winning chili recipe straight from the man himself: Jeff Young of Young Team Realtors. Just in time for fall.

CUYAHOGA "BURNING RIVER" CHILI
Courtesy of Jeff Young

1 T dried Mexican oregano                   

1 T paprika
4 T chili powder                            

½  T ground cumin
2 T (2 cubes) beef bullion              

1 T sugar
1 T hot pepper sauce                  

1 T ground coriander    

1 T unsweetened cocoa powder              

½  T hot red pepper flakes        
1 (12-oz) bottle Great Lakes Brewing "Burning River" Ale 

1 (14½-oz) can Hunt’s Diced Tomatoes with Roasted Garlic    

1 c water
1 c chopped onion                                

6 garlic cloves, minced

2 T vegetable oil                          

1 lb beef round, cut into ½-inch cubes                         

½ lb coarse ground lean chuck

½ lb ground pork  

2 T masa harina (golden corn flour) dissolved In ½ c warm water
 

Instructions:

1. In a large soup pot, combine oregano, paprika, chili powder, cumin, beef bullion, sugar, hot sauce, coriander, cocoa, pepper flakes, ale, tomatoes, and water. Bring to a boil, then remove from heat.
2. In a large skillet, sauté the onions and garlic in the oil. Brown the beef cubes, ground chuck, and ground pork. Drain any excess fat. 
3. Add the meat to the pot. Mix well, bring to a boil, reduce heat, and simmer, partially covered, at a low boil for 1 hour 15 minutes. 
4. Remove from the heat, stir in the masa harina mixture, and cook for a couple more minutes over low heat.