Capital Chefs, Food and Drink, The Features

Capital Chefs: Adam Sobel of Bourbon Steak (Part 2)

Photo courtesy of
‘Venison, Bourbon Steak’
courtesy of ‘bonappetitfoodie’

It’s 70 degrees out today. But it’s still February, and that tricky March will probably make its entrance with a roar that will force all of us to bundle up once again. And chances are when it gets cold again, you’ll want to snuggle up with a nice big bowl of hot chili.

Here’s a recipe for venison chili (read: you can substitute plenty of other proteins) from Chef Adam Sobel. When I tried the chili, I believe my exact words to Adam were: “I could eat this for breakfast, lunch and dinner.” Do yourself a favor–don’t put cheese or sour cream on it; just enjoy it the way it is. Or you can do as they do at Bourbon Steak, put it on a half-smoke or on a monster of a burgerContinue reading

Food and Drink, The Features

Kirk’s Almost Famous Chili Recipe

Photo courtesy of
‘Chillli! Chille? Chili?’
courtesy of ‘goodcatmum’

If last weekend told you anything, it’s that cold weather is right around the corner. I’m writing, dear reader, to inform you of a method of defense against chill.  I want to bestow upon you a chili recipe that will warm your body and soul.  A chili recipe that is, as of last night, award winning. A chili recipe that has never been written down, before. My very own “Kirk’s Almost Famous Chili Recipe,” winner of the 2009 Miriam’s Kitchen Chili Cookoff.

My recipe is a bastardized Cincinnati style chili. Cincinnati style is sweeter and more complex than its Texan cousin.  It’s more about the spices than about the types and amount of chilis that go into it.  This isn’t to say that it’s weak or anything, it’s just different. What I tried to do was marry the complexity of Cincinnati chili with the beefiness and savor of Texas chili.

It should come out with a subtly sweet broth that has a slow burn towards the back of the throat.  There are hints of bourbon and cinnamon that go very nicely with the change in season and make the chili palatable enough to be eaten without rice or corn bread. Ideally, everything will come out in balance: sweet, but not too sweet and spicy, but not too spicy. And yes, it has beans.  Sorry, purists.

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Food and Drink, The Daily Feed

It’s Chili Inside, It’s Chili Outside

Photo courtesy of
‘Every Food Fits – It’s Gettin’ Chili in Here!’
courtesy of ‘staceyviera’

I don’t know about the rest of you out there, but I found this morning’s weather pretty chilly. Yeah…the forecast calls for a high of 70, but today’s upper 50s commute was brisk.  Not that I’m complaining–I love the fall–but come on weather gods! Give us a heads up and don’t make it blazingly hot one day and then brisk and chilly the next.  It’s just not fair!

The chilly weather also brings to mind recipes for…wait for it…chili.  The piping hot, spicy, hearty dish is the perfect fall, football-season fare. The best part of chili is that everyone seems to have their own special recipe, serving style (with cornbread, on a hotdog, with rice, in a breadbowl, etc.) and desired spice level.  Personally, I like mine with cornbread and on the mildly spicy, bourbon BBQ sweet side. What’s yours?