The Register Citizen (Torrington, CT)
Chili recipe mixes a little sweet with a little heat
FOUND: Susan Smey, of Derby, wrote, “I’m hoping you can obtain the recipe for my husband’s favorite chili from The Wharf Pub & Restaurant in Martha’s Vineyard. I’d love to be able to make it for him.” When I asked Susan what he likes about this dish, she said, “my husband loves this chili because it’s a little sweet and has a little heat.”
Susan, I spoke with Kraig, the general manager of The Wharf, 3 Main St., Edgartown, Mass., (508-627-9966, www.wharfpub.com) who provided me with the ingredient list and preparation for the large quantities they prepare at the restaurant. I took that information and adapted it for a home cook. To save time, I also substituted canned beans for dry. Please let me know if this adaptation is similar to the dish your husband enjoyed at the restaurant.
The Coogan family has owned the restaurant since 2004 and serves up traditional pub fare and seafood. There are three distinct sections of The Wharf; the Pub, the restaurant and the back bar, featuring live music and dance parties.
Speaking of substitutions and variations of preparing chili, let your culinary imagination go free. I have seen recipes that include raisins, coffee, chocolate, honey, beer, lime juice and wine. Did you know there are “chiliheads” who travel the country competing in chili cook-offs? Many are hesitant to reveal their secret ingredient. Want to enter your chili in a contest? Check out www.chilicookoff.com, the website of the International Chili Society. It lists the cook-offs throughout the country and lots of other chili information. Now of course, there is the ongoing debate: should “true” chili contain beans?
Whether it contains beans, is served on top of a hot dog, burger, french fries, baked potato or spaghetti (Cincinnati chili), or added to macaroni and cheese, chili is the comfort food for the cool days ahead and those football tailgating parties.
Chili
2 tablespoons vegetable oil
2 medium-size onions, chopped 1 tablespoon garlic, minced
1 ½ pounds ground beef
2- 28 ounce cans crushed tomatoes
1 ¼ tablespoons chili powder
1 tablespoons ground cumin
½ tablespoon crushed red pepper
¾ cup brown sugar
1 -15 ½ ounce can great northern beans,
drained and rinsed
1-15 ½ ounce can kidney beans, drained and
rinsed
1 red pepper, diced
1 green pepper, diced
In a large soup pot, heat oil over medium heat. Add onions and garlic and cook for 5 minutes. Add ground beef and cook until meat is well-browned and onions tender. Add crushed tomatoes, chili powder, cumin, crushed red pepper and brown sugar. Mix well, and cook for 10 minutes, stirring occasionally. Add beans and peppers. Mix well. Lower heat and simmer for 45 minutes. Top each bowl of chili with grated cheddar cheese.
DESPERATELY SEEKING
Susanne Zdanowicz, of Branford, wrote, “I’m so glad you enjoyed those old cookbooks. They are always fun to look through. My daughter would like to see if you can get the recipe for the gazpacho/ watermelon soup from Home Restaurant in Branford. They no longer serve it.”
Susanne, thanks for those old recipe pamphlets. I will check to see if the chef will share the recipe. Perhaps it is no longer on the menu since it is a summer dish.
Send us your requests
Which restaurant recipes or other recipes would you like to have? Which food products are you having difficulty finding? Do you have cooking questions? Send them to me.
CULINARY CALENDAR
CT Firefighters Charitable Foundations Annual Wine and Beer Tasting, Oct. 27, 6:30-9:30 p.m., Trumbull Marriott Hotel, 180 Hawley Lane, Trumbull. 203-9886689, $35 per person. Proceeds will be donated to the Connecticut Burn Center at Bridgeport Hospital and the foundation’s peer support program for Connecticut Burn Survivors.
Squash That Cooking Class: Oct. 28, 6:30 p.m., Chef’s Emporium, 449 Boston Post Road, Orange, 203-799-2665, $50. Squash is one of those versatile vegetables that can be used 100 different ways. Learn ways to substitute out some carbs. Menu: Bacon Spaghetti Squash & Parmesan Fritters, Winter Squash Soup with Gruyere Croutons, Cajun Chicken Spaghetti Bake. Information at http://bit.ly/2hPJIbX
Consiglio’s Cooking Demonstration and Dinner: Nov. 2 or 15, 6:30 p.m., Consiglio’s Restaurant, 165 Wooster St., New Haven, 203-865-4489 (reservations required), $65 (beverages, tax and gratuity not included). Preparation of a four-course meal is demonstrated. Each course is shown, step by step, and then served. Learn how to make some of Consiglio’s trademark dishes: Baked Stuffed Eggplant, Tortellini tossed with Sausage, Roasted Tomato, and Spinach, Veal Osso Bucco, Pumpkin Cheesecake.
Raise Your Glass for Napa/Sonoma and our Firefighters Wine Tasting, Nov. 5, 35:30 pm., Assaggio, 168 Montowese St., Branford. 203-483-5426. $40 includes tasting of wines from Napa and Sonoma, cocktails from Litchfield Distillery and hors d’oeuvres prepared by Assaggio’s chef. Proceeds will help support Napa/Sonoma community and the brave firefighters battling the area’s wildfires.