The heat wave got knocked out of the park a couple of weeks ago, and it looks like we might be in for a long winter. So, that means it's chili season.
Never had any complaints on my Red River Chili, and now you can source all the different kinds of red chile powder at Savory Spice Shop, 4400 N Western. On top of that, they have organic cumin and a variety of paprikas to choose from.
While I continue to tinker with my powder-free chili recipe, find my original chili recipe at the end of this column.
News and notes
Chef Derek Nettle, former chef for Gov. Brad Henry and Gov. Mary Fallin, has opened Venue 104 Bistro and Catering, 10400 S Western Ave., Suite 5. The restaurant is open for lunch and dinner, featuring dishes from the Mediterranean and French classics. Lunch entrees feature sandwiches and burgers while dinner is a mix of styles, including classic chops, Italian favorites and Thai curry. Chef Nettle plans to teach classes, public and private.
The restaurant is open from 11 a.m. to 2 p.m. Tuesday through Friday for lunch and 4:30 to 9 p.m. Thursday through Saturday for dinner.
Green Chile Kitchen Route 66, in Yukon, is up and running for lunch and dinner. The New Mexican concept comes from San Francisco via Yukon native Trevor Logan.
Sad news, the food community recently lost Avalon Seafood Market, which closed last month.
Caper's Mediterranean Bistro and Buffet, 6317 N Meridian Ave., had its grand opening last week. The new concept for chef Nordeen Bennai is now open for lunch and dinner.
Don't forget, Redrock Canyon Grill is reopening very shortly on Lake Hefner. The Hal Smith Group will also open its second Upper Crust in December.
Bighead's Cajun Food Po Boys and Burgers is opening soon at 617 S Broadway Extension in Edmond. Preview dinners are being scheduled in the coming weeks, so look for it to open by month's end.
Back to the chili
Here's that recipe. Remember beans are to be served with chili, not cooked in it. It's better for both if they meet in the bowl and not in the kettle.
Red River Chili
2 tablespoons olive oil
2 pounds sirloin cut in ¼-inch cubes
16 ounces chicken, beef or vegetable broth
1 (8-ounce) can Mexican tomato sauce
1 tablespoon onion powder
2 tablespoons granulated garlic powder
1 teaspoon pasilla chile powder
1 teaspoon white pepper
½ teaspoon salt
1 teaspoon ground black pepper
1 teaspoon light chili blend powder
4 tablespoons ancho chile powder
1 teaspoon garlic powder
1 teaspoon chimayo pepper
2 teaspoons ground cumin
1 tablespoon paprika
1 teaspoon fresh ground tellicherry black pepper
1 teaspoon chimayo pepper (or chile de arbol for more heat)
½ teaspoon garlic powder
½ teaspoon onion powder
2 teaspoons chili blend powder
1 teaspoon dried Mexican oregano
1½ teaspoons ground cumin
Source: Dave Cathey