Linden Ponds Chef Shares His Award Winning Chili Recipe

Hingham, MA -- Planning a Playoff Party for this weekend when the New England Patriots face the Baltimore Ravens? Below is Bill Moriarty’s, Executive Chef at Linden Ponds, Award Winning chili recipe for parties this weekend.

Chef Bill’s Award Winning Chili

Ground Chuck 80% Lean

4 lbs

Canola Oil

1 tbls

Minced Onion

12 oz

Minced Garlic

2 tbls

Ground Cumin

3 tbls

Dark Chili Powder

3 tbls

Chipotle Chili Powder

1 tsp

Crushed Tomatoes

4 pts

Oregano-Dried

1 tsp

Worcestershire Sauce

2 tbls

Beef Broth

1 cup

Tabasco Sauce

1/2 oz

Kosher Salt

2 tsp

Ground Black Pepper

1 tsp

Canned Small Red Beans (Colorado Beans)

2 lbs

Cocoa Powder

1 tbls

1. Brown chuck in heavy sauce pan, over med-high heat until fully browned. Drain in colander, set aside.

2. Wipe inside of pan and return to heat. Add Canola oil minced onion and garlic and sweat for 3 minutes. Add 1/3 of chili powders and cumin. Stir constantly to avoid burning.

3. Add beef broth to pan and stir. Add ground chuck, and crushed tomatoes and 2nd 1/3 of chili powders and cumin and bring to simmer.

4. Reduce heat to medium, add worcestershire sauce, tabasco, oregano, salt , cocoa powder and black pepper. Simmer for 30 minutes.

5. Drain beans in colander and add to pan, add final 1/3 of cumin and chili powders and bring back to simmer.

Garnish Suggestions: Diced Onions, Shredded Cheddar Cheese, Sour Cream and Tortilla Chips.