72 Market Street Kick-Ass Chili

Name: 72 Market Street Kick-Ass Chili
Prep time: 40 min
Cook time: 1 h 20 min
Total time: 2 h
Yield: 5 serving(s)
Ingredients: 1/4 lb bacon, diced; 3 lbs beef stew meat, chili grind; 1 1/2 lbs pork butt, chili grind; 2 tablespoons peanut oil; 1 2/3 cups white onions, chopped; 2 jalapenos, diced; 1 3/4 teaspoons oregano; 1 teaspoon cumin; 2 1/2 tablespoons fresh chili peppers, minced, such as New Mexico serranos or 2 1/2 tablespoons california green chilies; 2 1/2 tablespoons ground pastilla chilies; 1 1/4 tablespoons cayenne; 1 1/2 tablespoons garlic, chopped; salt (to taste); 1 (16 ounce) can tomato paste; 1 lb plum tomato, diced; 6 tablespoons water; 1 1/4 cups ale; 3/4 tablespoon lemon juice

Submitted by lynnski LA

"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."

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Ready In:: 2hrs
Ingredients:: 18
Serves:: 5

ingredients

¹⁄₄ lb bacon, diced
3 lbs beef stew meat, chili grind
1 ¹⁄₂ lbs pork butt, chili grind
2 tablespoons peanut oil
1 ²⁄₃ cups white onions, chopped
2 jalapenos, diced
1 ³⁄₄ teaspoons oregano
1 teaspoon cumin
2 ¹⁄₂ tablespoons fresh chili peppers, minced, such as New Mexico serranos or 2 1/2 tablespoons california green chilies
2 ¹⁄₂ tablespoons ground pastilla chilies
1 ¹⁄₄ tablespoons cayenne
1 ¹⁄₂ tablespoons garlic, chopped
salt (to taste)
1 (16 ounce) can tomato paste
1 lb plum tomato, diced
6 tablespoons water
1 ¹⁄₄ cups ale
³⁄₄ tablespoon lemon juice

directions

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.

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RECIPE SUBMITTED BY

lynnski LA

Los Angeles, CA

I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking. I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.

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