(credit: Shutterstock)

(credit: Shutterstock)


Whether it’s Winter or Summer, there’s always a good reason to warm up with a bowl of hot chili. We got in touch with some of Los Angeles’ most popular restaurants and chefs who share their famous chili recipes for you to make at home. Time to invite friends over!
Chris Barnett, Executive Chef
Stir Market
7475 Beverly Blvd.
Los Angeles, CA 90036
(323) 879-8283
www.stirmarket.com

At Stir Market, Food Network personality Chef-Partner Jet Tila and Executive Chef Chris Barnett – a veteran of the Michelin starred Relais D’Auteuil in Paris and most recently the Four Seasons at Beverly Hills – combine their world of culinary knowledge to create a neighborhood market hall suitable for any occasion. The roots of Stir Market pay homage to the major food hall cities of Europe, including Paris, Milan, Madrid and Berlin.

Turkey Squash Chili (Serves 6-8 people)
Ingredients:

  • 1 lb ground white meat turkey
  • 1 lb ground dark meat turkey
  • 2 large yellow onions (minced)
  • 12 peeled garlic cloves (minced)
  • 6 red bell peppers (minced)
  • 1 butternut squash (large dice)
  • 3 zucchini (large dice, center removed)
  • 3 yellow squash (large dice, center removed)
  • 4 tablespoons olive oil
  • 3 tablespoons chili powder
  • 1 tablespoon ground coriander
  • 1 tablespoon curry powder
  • 1 teaspoon unsweetened coco powder
  • 10 large ripe tomatoes (cut into eighths)
  • 1 large can (28 oz) San Marzano crushed tomatoes
  • 3 large fresh bay leaves
  • 6 fresh thyme sprigs
  • salt and pepper

Directions:

  1. Sauté garlic, onion, peppers, bay and thyme with olive oil, until translucent.
  2. Add ground turkey and all spices.
  3. Continue to cook for 5 to 8 minutes until natural juices have evaporated.
  4. Add both canned and fresh tomato, and squash, and simmer for 45 minutes (until all squash is tender).
  5. Garnish with crumbled, toasted cornbread and fat free Greek yogurt.

Italian Chili (Serves 6-8 people)
Ingredients:

  • 2 lbs spice Italian sausage removed from casing
  • 2 large yellow onion (minced)
  • 12 peeled garlic cloves (minced)
  • 6 red bell peppers (minced)
  • 1 cans (+/- 15.5 oz) white beans (Cannellini beans)
  • 4 tablespoons olive oil
  • 3 tablespoons chili powder
  • 1 tablespoon ground coriander
  • 1 tablespoon curry powder
  • 1 teaspoon unsweetened cocoa powder
  • 10 large ripe tomatoes (cut into eighths)
  • 1 large can (28 oz) San Marzano crushed tomatoes
  • 3 large fresh bay leaves
  • 6 fresh thyme sprigs
  • salt and pepper

Directions:

  1. Sauté garlic, onion, peppers, bay and thyme with olive oil, until translucent.
  2. Add turkey sausage and all spices.
  3. Continue to cook for 5 to 8 minutes until natural juices have evaporated.
  4. Then add both canned and fresh tomatoes and beans and simmer for 45 minutes.
  5. Garnish with crispy cubes of polenta and grated sharp Fontina cheese.

Related: Best Sausages In Los Angeles

Megan Logan, Executive Chef
Nick + Stef’s Steakhouse
330 S. Hope St.
Los Angeles, CA 90071
(213) 680-0330
www.patinagroup.com

Executive Chef Megan Logan is playing “The Chili Bowl” at Nick + Stef’s Steakhouse, which is known for serving dry-aged steaks, seafood and sides. Every Sunday, Monday and Thursday, Chef Logan features specialty alcohol-infused chilis including Red Wine & Chateau Sirloin or Tequila & Carnitas. All of the chili options are available in traditional service or over garlic fries. She shares a ground chuck red wine chili for at-home chefs.

Ground Chuck & Red Wine Chili (Serves 6 people)
Ingredients:

  • 1 lb ground beef chuck
  • 1 yellow onion, large dice
  • 2 garlic cloves, chopped
  • 1 shallot, chopped
  • 1 red bell pepper, seeded & large diced
  • 1 jalapeño, seeded & small diced
  • 1 tablespoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon thyme leaves, dried
  • 2 tablespoons olive oil
  • 1 cup red cooking wine
  • 16 oz canned, peeled tomatoes
  • 16 oz canned, drained black beans
  • 2 oz canned, chipotle peppers, small diced
  • salt & pepper

Directions:

  1. In a large cast iron pan on medium high heat, brown the beef with half the garlic and thyme. Once brown, remove and drain; set aside.
  2. In the same pan, heat the olive oil and add the onion, remainder of garlic, shallot, red pepper and jalapeño. Sauté until vegetables begin to brown, about 7 to 10 minutes.
  3. Add chili powder, cayenne pepper, chipotle pepper, salt and cook. Stir until spices begin to stick to the pan.
  4. Add red wine and cook until liquid is reduced by half. Make sure to scrape the bottom of the pan, releasing all the flavorful brown bits.
  5. Add tomatoes, bring to boil. Stir in beans and reserved beef, reduce heat to low or medium and let simmer for one hour.
  6. Adjust seasoning as necessary.

Related: A Steak And A Shave

Sheryl Craig is a writer with a passion for interesting finds and treasures in Los Angeles. She has a background in journalism and public relations. A mother of two daughters, Sheryl integrates her healthy lifestyle into raising her children. Her work can be found at Examiner.com.


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