Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
Ruth Glover shares this chili recipe in response to Liz Powell's request for chili like that served at Neighbors Mill in Harrison.
"This is not it, but I guarantee she will love the Gourmet Chili," Glover writes.
"My husband would always say 'I am so glad to have some colder weather so I can have some of that wet stuff.' So here enclosed is some of that 'wet stuff.'"
This chili tastes even better the next day.
Gourmet Chili
2 tablespoons olive oil
3 pounds ground beef (80 percent lean recommended)
3 medium onions, chopped
3 tablespoons minced garlic (Glover uses jarred)
1 (4-ounce) can mild diced green chiles
1/3 cup chile powder
1 (35-ounce) can Italian plum tomatoes, coarsely chopped with liquid
1/2 cup tomato sauce
3 cups beef stock OR 3 beef bouillon cubes dissolved in 3 cups water
1 (12-ounce) beer
3 tablespoons red wine vinegar
1 tablespoon kosher salt
2 teaspoons ground black pepper
1 teaspoon paprika
2 1/2 teaspoons ground cumin
1/4 teaspoon Tabasco
3 cups cooked dark kidney beans or canned (rinsed) OR other bean such as pinto or Great Northern
In a large Dutch oven, heat oil and saute beef over medium heat, stirring until lightly browned, about 10 minutes. Drain meat in a colander, reserving 3 tablespoons of the fat. Keep the meat in the colander.
Return the 3 tablespoons of the fat to the Dutch oven, add the onions and cook over medium heat until translucent, about 8 minutes. Add the garlic and cook 1 minute. Return the beef to the Dutch oven and stir in the green chiles, chile powder, tomatoes, tomato sauce, broth, beer, vinegar, salt, pepper, paprika, cumin and Tabasco. Bring to a boil, reduce heat to low and simmer, uncovered, stirring frequently for 35 minutes. Skim off any fat that rises to the top. Add beans and cook 10 minutes more. Remove chili from heat and let rest 3 to 4 hours, uncovered, at room temperature to allow flavors to marry. (Editor's note: Food safety experts do not recommend leaving food out at room temperature for more than 2 hours, as harmful bacteria can grow quickly in foods between 40 degrees and 140 degrees. However, it should be noted Dutch ovens retain heat for a long time and it is unlikely the chili would reach the "danger zone" right away.)
If not serving the same day, refrigerate and reheat when ready to serve. Remove any fat that accumulates on the surface of the refrigerated chili.
Glover also shares this vegetarian chili.
Vegetarian Chili
1 generous tablespoon vegetable oil
1 medium to large onion, diced
1 green or red bell pepper, diced (green preferred)
3 tablespoons chile powder
1 teaspoon ground cumin
1 teaspoon ground oregano
4 cups good quality vegetable broth
1 (14.5-ounce) can petite diced tomatoes
2 (15-ounce) cans black beans, drained (can substitute dark kidney beans)
2 (15-ounce) cans white hominy, drained
3 large cloves garlic, minced
1 ounce bittersweet chocolate OR 3 tablespoons unsweetened cocoa powder
1/4 cup fresh cilantro, optional
Salt and ground black pepper
In a Dutch oven or large pot, heat oil over medium heat. Add onion and bell pepper and saute until softened. Stir in chile powder, cumin and oregano and cook until fragrant, about 30 seconds. Add the broth, tomatoes, beans and hominy. Bring to simmer, reduce heat to low and simmer partially covered 20 to 30 minutes. Stir in garlic, chocolate and cilantro (if using) and simmer for a couple of minutes to blend flavors. Season to taste with salt and pepper.
For half batch: Use 2 cups broth, 11/2 tablespoons chile powder, 1 can beans, 1 can hominy, 2 cloves garlic and 11/2 tablespoons cocoa. All other ingredients should be used in the same amounts as the full batch.
Next week: Bacon crisps and Veal Piccata The Villa Way.
Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:
Food on 02/01/2017