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 paprika4 T chili powder
½
T ground cumin
2 T (2 cubes) beef bullion
2 T (2 cubes) beef bullion
1 T sugar
1 T hot pepper sauce
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 (12-oz) bottle Great Lakes Brewing "Burning River" Ale
1 (14½-oz) can Hunt’s Diced Tomatoes with Roasted Garlic
1 c water1 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:
- 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.
- 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.
- 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.
- Remove from the heat, stir in the masa harina mixture, and cook for a couple more minutes over low heat.
2 comments:
I can't wait to read your article! Congratulations, Maria.
The magazine is chock-full of wonderful articles! A real must-read...as always.
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