It’s Chili Weather (October 7 – October 13)

As the days grow shorter with light, the chili season leaps forward. Chili is known for its exploding flavor. The chili cook-offs produce secret recipes and determined contestants. Most contestants, including myself, believe in having the freshest ingredients and finest spice blends. Michael and I have traveled several times to the spice markets in Dubai and Istanbul. We find international spice markets vastly interesting. Spices have, historically, been associated with ancient trade routes and thousands of years of culinary experimentation. How you spice up your chili recipe is your culinary dare. Here is my family’s basic chili recipe. Kelly McBride Loft

The Loft Family Chili
Marinate 3 lbs. of organic ground beef overnight in Espresso Marinade (listed below). Sauté 2 medium chopped onions in a touch of bacon drippings. Brown the marinated ground beef with the onions. Add 6 oz. of tomato paste and mix until bubble. Add 2 – 15 oz. cans of tomato sauce. Add 1 can of “hot” stewed tomatoes depending on the choice of “heat.” Add 1 cup of hot water, slowly. Then add Kosher salt, Cayenne pepper (to taste), 1 tablespoon of chili powder and dash of hot sauce (to taste). Cook on a low heat for at least 1 to 2 hours. Cooked beans can be added, as an option. Garnish with chopped onion and cheese.

Espresso Marinade
1/2 cup of Bourbon
4 teaspoons of instant espresso powder
4 teaspoons of balsamic vinegar
1/2 cup of molasses
Mix Well.

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