Monday, October 11, 2010

The Loon Cafe's Pecos River Red Chili

The Loon Cafe was one of my favorite 80's hangouts. Back then it was a "fern bar"...long before sports bars had been invented. JJ was the head cook back then and he gave me the recipe for their famous Pecos River Red Chili, which is still on their menu today and is a featured dish at the new Twins ballpark.

2 pounds of sirloin, diced in half inch cubes
1 medium onion, diced
2 cups diced green chiles (I use mild...available in cans)
2 cups of tomato sauce
4 tablespoons of paprika
2.5 teaspoons cumin
1 teaspoon salt
2 teaspoons oregano (Mexican oregano preferred)
3/4 teaspoon cayenne pepper
2.5 teaspoons chili powder
1 cup of chicken broth

Brown sirloin and onions over medium high heat in a large kettle. When sirloin has browned and onions have softened, add all other ingredients. Reduce temperature to low and simmer for 30 minutes. If you like your chili really hot, add diced jalapeno while you are browning the meat. Serves 6.

Bargain Version
Substitute stew meat for sirloin. After browning meat and onions, pour everything into a slow cooker, cover and cook on low for 8 hours.

Wine pairing: Malbec
Better pairing: Pacifico Beer from Mexico

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