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RDB's Willowbrook Wildfire Chili
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This zingy concoction, created by Roman Dwight Brown of the Willowbrook Ale House Bar and Grill, was an entry in the second annual Great Petaluma Chili Cook-Off, May 23, in which Willowbrook won first place in the Best Restaurant category and was named Grand Champion for its chilis.
Mix #1
- 2 lb. beef (ground, not too lean)
- 2 tbsp. dehydrated onion
- 4 15-oz. cans beef broth
- 1 15-oz. can Del Monte stewed tomatoes
- 1 lime (juice only)
- 1 tbsp. salt
- 2 tbsp. cumin
Mix #2
- 4 Ancho chilies (dried, seeded)
- 4 New Mexico chilies (dried, seeded)
- 1 small can Ortega chilis
- 1 can flat lager beer
- 1 tsp. sugar
- 2 tbsp. Gebhardt chili powder
Brown beef and drain excess fat. Then throw the other ingredients in Mix #1 into a big pot and start simmering. Talk, laugh.
Toss everything in Mix #2 into a blender and mix at high speed. Strain into simmering pot. For about 2 hours, more cooking, more conversation.
Then taste, drink beer with good friends, adjust seasoning (let everyone taste and join in at this point), and celebrate the chili pepper. Serves 6-8, but if extended with beans (preferably black ones) will serve about 8-10.
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From the June 24-30, 1999 issue of the Sonoma County Independent.
Copyright © Metro Publishing Inc. Maintained by Boulevards New Media.
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