72 Market Street Kick Ass Chili Recipes
72 MARKET STREET KICK-ASS CHILI
If you like your chili with a kick, this meaty, spicy one has it. The recipe calls for "chili-grind" meat, a cut you can ask your butcher to grind. The restaurant uses Bass ale but feel free to use any ale you like. This is the chili that I make for pot-lucks, in part because it is requested, but also I can be pretty sure it will be consumed before the party is over. The recipe was developed by chef Leonard Schwartz at the 72 Market Street Restaurant in the Venice community of Los Angeles, California. The restaurant is no longer there but many of their recipes live on in print. For example, you can find the restaurant's meat loaf recipe in the New Basics Cookbook by Rosso and Lukins. This chili recipe was published in the Los Angeles Times.
Provided by lynnski LA
Categories Meat
Time 2h
Yield 5 serving(s)
Number Of Ingredients 18
Steps:
- Cook bacon in a skillet until crisp; strain and reserve drippings for another use, set bacon aside.
- Saute beef and pork in a hot skillet with peanut oil until brown; add onions and jalapenos, cook until onions are tender.
- Add oregano, cumin, New Mexico and pastilla chiles, cayenne, garlic and salt to taste; stir then add tomato puree, tomatoes, water and ale.
- Bring to a boil, then reduce heat to a simmer, simmer until the meat is tender, about one hour.
- Add bacon and sprinkle with lemon juice just before serving.
Nutrition Facts : Calories 1547.2, Fat 108, SaturatedFat 39.8, Cholesterol 388.5, Sodium 1179.6, Carbohydrate 31.4, Fiber 6.7, Sugar 16.5, Protein 106.6
RR KICK ASS CHILI
Make and share this Rr Kick Ass Chili recipe from Food.com.
Provided by Rancid Rick
Categories Meat
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- Put olive oil in large frying pan with ground beef,onion and minced garlic. Cover and thoroughly cook on medium heat. Season with salt and pepper to taste. Every now and then take off the cover and get a wiff of that great, meat cooking smell!
- In a separate large pot put all the remainig ingredients and stir together on low heat. Combine the meat-onion-garlic mixture with the rest in the large pot and cook on low heat for 1 hour - stirring occaissionally. Let chili cool for 20 minutes before serving.
- Serve with oyster crackers and your favorite beverage.
Nutrition Facts : Calories 521.8, Fat 17.8, SaturatedFat 5.5, Cholesterol 55.4, Sodium 997, Carbohydrate 64.9, Fiber 12.6, Sugar 22, Protein 28.5
MIGHTY MATT'S KICK-BUTT CHILI
Ground beef, a tomato base, pinto beans, and a variety of spices are combined to make a fiery hot chili that is perfect for a cold winter's day. The key to the heat is in the cayenne pepper so adjust to your individual taste. Double the recipe to make a crowd pleasing addition to your next football watching party. Serve with some shredded Cheddar cheese and fresh chopped onion, if desired.
Provided by Slingblade
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 2h
Yield 8
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large saucepan over high heat. Stir in the onion and garlic; cook and stir just until you start to smell the garlic, 2-3 minutes. Add the ground beef and cook, stirring frequently, until crumbly and no longer pink, about 5 minutes.
- Remove from heat and stir in the tomato sauce, tomatoes, and water. Season with the chili powder, cumin, salt, black pepper, oregano, cayenne, and sugar. Place the mixture over medium heat and bring to a boil. Reduce heat to low, cover and simmer for about 1 hour.
- Remove the cover and stir in the beans. Replace the cover and continue cooking until fully heated through, about 15 minutes.
Nutrition Facts : Calories 405.7 calories, Carbohydrate 27.8 g, Cholesterol 68.6 mg, Fat 21.1 g, Fiber 8.5 g, Protein 27.2 g, SaturatedFat 7 g, Sodium 1257.4 mg, Sugar 5.4 g
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