Food recipe

Cooking Recipe: Chili – Hour Detroit Magazine


VShef Michael Keys started making chili several years ago with his father. “He was always trying new recipes that he found in the local chef’s newspaper and inspired me to learn to cook.” This chili recipe has changed over time as Keys incorporated a few of their own touches. “Adding smoked bacon and pulled pork really makes for a unique chili. The decision was influenced by Keys’ experience over the past five years as executive chef of the Red Crown at Grosse Pointe Park, which he considers “a true Southern smokehouse specializing in Southern barbecue.”

Chile (10 PEOPLE)

1 pound of Angus ground beef
1 pound of smoked pulled pork butt
1 pound smoked bacon, finely diced
1 medium yellow pepper, finely diced
1 poblano pepper, finely diced
1 medium red pepper, finely diced
1 cup diced Spanish onion
2 tablespoons of chopped garlic
1 tablespoon of paprika
1 tablespoon of chili powder
1 tablespoon of oregano
1 teaspoon of salt
1 teaspoon of black pepper
1 teaspoon of onion powder
2 tablespoons of cumin
64 ounces of beef broth
3 cups cooked black beans
3 cups of tomato puree
1 16-ounce can of your favorite beer
1 cup of your favorite Bloody Mary mix
1 liter of canned tomatoes, diced
8 ounces of tomato paste

Saut̩ beef until caramelized, then add onions, garlic and peppers. Continue cooking for a few minutes and add the breast and pork. Deglaze the pot with beer. Then add the beef broth, beans, tomato puree, Bloody Mary mix, diced tomatoes and dry ingredients Рpaprika, chili powder, oregano, black pepper, onion powder, cumin and salt to the taste. Stir in the tomato paste to help bind the ingredients together and simmer for 45 minutes. Remove top fat before serving and top with cheddar cheese, green onions and sour cream.


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