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It's Chilly So Make Chili

The Food Dude shares news, notes and a recipe for Red River Chili
by Dave Cathey Modified: October 16, 2012 at 5:43 pm •  Published: October 17, 2012

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.

Continue reading this story on the...

by Dave Cathey
Food Editor
The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene.
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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

In cast-iron pot, heat olive oil over medium-high heat. Add beef and cook until browned. Season with salt and drain excess grease. Add tomato sauce and broth, then simmer for 1 hour.

Add all ingredients from Batch One, stir and simmer 35 minutes. Add Batch Two, then cook 20 minutes, stirring often. Add Batch Three and cook 10 minutes.

Let cool before storing in an airtight container in the refrigerator.

For a vegetarian version, in place of the beef use two 12-ounce packages of Quorn brand crumbles.

Serve with any or all of these: steamed white rice, pinto beans, corn chips, saltine crackers, cornbread, spaghetti, chopped onions, grated cheddar cheese, chopped fresh serrano or jalapeno peppers or with a fried egg on top.

Source: Dave Cathey


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