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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
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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.

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

BATCH ONE

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

BATCH TWO

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

BATCH THREE

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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