Thank you to all the organizers, competitors, and judges who made the 2009 Marvel Chili Cook-Off a fantastic time! Below is the recipe for my 1st Place and People's Choice award-winning chili - Montalbano's Marvelous Mojo!
Base
4 lbs Ground Chuck (preferably organic and freshly ground)
1 lb Bacon, finely diced (preferably organic/preservative free)
1 Green Bell Pepper, finely diced
1 Large Yellow Onion, finely diced
6 Cloves Garlic, minced
2 Chipotle Peppers in Adobo, finely diced + 2 Tb of the Adobo Sauce
18 oz (2+ Cups) Low-Sodium Beef Broth
12 oz (1 1/2 Cups) Medium Ale (I used Rogue Dead Guy)
16 oz (2 Cups) Tomato Sauce (homemade preferred, or substitute a good brand of canned, crushed plum tomatoes)
Drop 1
2 Tb Onion Powder
2 Tb Garlic Powder
2 Tb Chili Powder
4 Bay Leaves
Drop 2
3 Tb Light Chili Powder
4 tsp Cumin
1 tsp Black Pepper
2 Tb Unsweetened Cocoa Powder
1 tsp Cayenne Pepper
1 Cube Beef Bullion
1 Cube Chicken Bullion
2 Tb Dark Brown Sugar
Drop 3
2 tsp Cumin
Juice of 2 Limes
Salt to taste
Hot Sauce (optional depending on spice preference - it will already be fairly spicy from the Cayenne and Chipotles. I additionally used a single drop of Blair's Mega Death)
In a heavy 8 quart pot, render the bacon over low heat until it is cooked through, but not totally crispy. Remove the bacon, drain on paper towels, and set aside (this will be added back in later on, or you could optionally reserve it to be used as a condiment during serving). Add the Green Pepper, Onion, Garlic, and Chipotles and cook over low heat in the bacon fat until translucent. Remove the vegetables and set aside. Add the Ground Chuck and brown in the remaining fat (add Olive Oil if not enough fat remains). Season lightly with Salt and Pepper.
Add the bacon and vegetables back to the pot and stir to combine. Drain any excess fat, then add the Ale, Beef Broth, and Tomato Sauce. Bring to a boil, then add the first Drop. Stir, cover the pot, and reduce the heat to low. Simmer for 1 hour. Check and stir occasionally to make sure your heat is not too high.
Add the second Drop, stir, cover the pot again and continue simmering for 30 minutes.
Add the third Drop, stir and continue simmering for 15 minutes, uncovered. Check for seasoning and adjust if necessary.
Serve the chili simply by itself or with your favorite condiments. I prefer some finely grated sharp white Vermont cheddar.
May 12, 2009
May 4, 2009
Becco
One of the great Italian restaurants of the immortal Lidia Bastianich, Becco is a fantastic place to hit on a moment's notice to get some great pasta on a reasonably low budget. The always packed juggernaut of Italian food is conveniently located in the pre/post theater district on 46th St between 8th and 9th Aves.
Best known for their nightly special, the "Sinfonia Di Pasta", Becco offers a huge selection of Italian classics. Their trademark dish is an immense Osso Bucco, however the Sinfonia is the way to go if you want to gorge for a low price. It begins with a choice between Casear Salad or a sampling of various Antipasti, including marinated vegetables, cheese, and fish. Then you receive unlimited tableside service of three daily rotating pastas. On this particular evening I enjoyed Spaghetti with Tomato and Basil, Rigatoni alla Bolognese with Fresh Peas, and Spinach Ravioli with Butter and Marjoram. Fantastic! The key is to have them completely fill your plate up at the end of the meal even if you're full, so you can take the leftovers home.
Normally the above would be more than enough, but tonight they were offering an appetizer special of Burrata! Of course I had to jump at the chance to enjoy this rare Italian specialty. Burrata is quite simply a pouch of fresh mozzarella stuffed with additional shreds of cream-soaked mozzarella. The pouch is tied at the top and the interior oozes out when cut. It must be eaten within 24-48 hours, so this delicacy is quite rare indeed, and if found in the U.S. it is typically an overnight import from Italy. Well, needless to say it was insanely delicious, served atop a piece of garlic toast and sauteed broccoli rabe.
One final note that makes Becco more than worth while is the $25 per bottle assortment of great wines. Also, despite the sardine-can-like degree of crowdedness, I have never had to wait more than a few minutes for a table.
Best known for their nightly special, the "Sinfonia Di Pasta", Becco offers a huge selection of Italian classics. Their trademark dish is an immense Osso Bucco, however the Sinfonia is the way to go if you want to gorge for a low price. It begins with a choice between Casear Salad or a sampling of various Antipasti, including marinated vegetables, cheese, and fish. Then you receive unlimited tableside service of three daily rotating pastas. On this particular evening I enjoyed Spaghetti with Tomato and Basil, Rigatoni alla Bolognese with Fresh Peas, and Spinach Ravioli with Butter and Marjoram. Fantastic! The key is to have them completely fill your plate up at the end of the meal even if you're full, so you can take the leftovers home.
Normally the above would be more than enough, but tonight they were offering an appetizer special of Burrata! Of course I had to jump at the chance to enjoy this rare Italian specialty. Burrata is quite simply a pouch of fresh mozzarella stuffed with additional shreds of cream-soaked mozzarella. The pouch is tied at the top and the interior oozes out when cut. It must be eaten within 24-48 hours, so this delicacy is quite rare indeed, and if found in the U.S. it is typically an overnight import from Italy. Well, needless to say it was insanely delicious, served atop a piece of garlic toast and sauteed broccoli rabe.
One final note that makes Becco more than worth while is the $25 per bottle assortment of great wines. Also, despite the sardine-can-like degree of crowdedness, I have never had to wait more than a few minutes for a table.
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