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I See A Trend

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[asset|aid=240|format=image|formatter=asset|title=RBRiPodLogoSmall.gif|width=180|height=179|resizable=true|align=right]For the third time since I began Red Belly Radio, I am interviewing a celebrity chef. Even if you don’t, I see a trend. Long-time listeners may have heard Tom Colicchio from New York City, or Wolfgang Puck from 560 feet above downtown Dallas, now it is chef Tim Love’s turn.

Chef/owner of Lonesome Dove Western Bistro in Fort Worth’s historic Stockyards. Tim was on Top Chef Masters in 2009 and he has also been a judge on Top Chef.  Tim is considered the foremost pioneer of urban western cuisine and was at a local Save-A-Lot doing a cooking demonstration and teaching kids about food.

So how does this tie in with Southwest Airlines? Easy. I asked him about chili! And since our 37th and Last Chili Cookoff is coming up next week I thought it was time to get you fired up about a nice bowl of red, too.As promised in the podcast, I offer this recipe of Texas’ official dish to any and all. It is my friend, Margaret Nadeau's Recipe. I say she is my friend because she is the type of person you meet once and you feel you’ve known her for years. I have known her for years but you know what I mean. Trust me; she is no slouch when it comes to cooking chili. She is a two-time winner of the Terlingua International Chili Championship and her husband is a Texas State Men’s Champion. I’m sure if you ask her if this is the recipe that she won with she would tell you it is. I’m not actually calling her a liar, but if you were a two-time world champ, would you give away your exact recipe?

Step 1
2 lbs. course ground beef (chili grind)
1 TBS Cooking Oil1 TBS Granulated Onion
Add ingredients together and lightly brown meat

Step 2
Add:
1 Can (8 oz) Tomato Sauce
1 Can Beef Broth
Cook for 30 minutes

Step 3
Add:
1 TBS Light Chili Powder
2 TBS Dark Chili Powder
1 tsp Garlic Powder
½ tsp Salt
½ TBS Ground Cumin
½ tsp Cayenne Pepper
½ tsp Black Pepper
1 tsp Chicken Granules (or 1 cube)
Cook for 1 hour

Step 4:
Add:
1 TBS Light Chili Powder
1 TBS Dark Chili Powder
1 tsp Paprika
½ TBS Ground Cumin
Add water if needed
Leave covered and simmer for 30 minute