Category: Recipography

Chili

When we create a chili recipe, we try our best to increase and intensify the traditional flavors of chili. We choose the best meats, fresh vegetables, freshly ground spices, and fresh chilies, and we  might lightly smoke our chili meat or add a nuance of mustard seed or balsamic vinegar or soy sauce to brighten the flavors of the meat.

Now there are some additional ingredients you could add, depending on your personal tastes. Among them are liquid smoke or chipotle powder (if you’d like to imitate a smoky meat taste), the aforementioned soy sauce or balsamic vinegar (if you’d like to intensity the beef flavor a bit), and of course, you can add more jalapenos or another hotter chili, such as habanero, if you’d like more heat.

FIREHOUSE SIRLOIN CHILI (Serves 4: Makes 8 cups)

Beans or no beans, this chili recipe is right down the middle from a heat and spice perspective. I personally like the chili beans in it, and for that matter, you can add black beans or other beans, if you like. This recipe has been my own personal “at home” chili, and I think you’ll find it VERY well received by family and friends.

1 1⁄2 lbs.                 Ground Beef
8 oz.                       Sirloin Beef
1 cup                       Vidalia Onions, medium chopped
2 Tbsp.                    Garlic Cloves, minced
2 Tbsp.                    Jalapeno, minced
28 oz.                      Diced Tomatoes with juice
28 oz.                      Tomato Puree
2 Tbsp.                     Cumin
2 Tbsp.                     Chili Powder
2 oz.                         Red Wine
1 Tbsp.                     Brown Sugar (heaping)
1⁄4 tsp.                     Cayenne Pepper
1 cup                        Red Kidney Beans

  1. Sauté onion in a small amount of vegetable oil until transparent. Add garlic to onions and sauté briefly. Add jalapeno, and sauté one minute longer.
  2. Add ground beef to sautéed mixture, and brown. Once all ground beef is cooked, add all remaining ingredients, except beef sirloin.
  3. Simmer 2 – 3 hours.
  4. Broil sirloin and cool. Cut sirloin into 1/2″ pieces. Add to chili and let simmer 1 hour longer.
  5. Add water and salt and pepper to adjust seasonings and consistency as desired.

Chef Pete Loren is now in semi-retirement, after a storied 40 plus year career. He now serves as the Chef Emeritus at Nino Salvaggio International Marketplace. Explore more recipes HERE.

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