Recipes from Home: Chili Stew (Wood County Hospital Style)

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
10 portions

Tim Bauman,director of food and nutrition, Wood County Hospital, Bowling Green, Ohio, says: In 2009 I got an invitation to enter a local chili cook-off. Chef Bill Stokes, a CIA grad who supervises for me, and I developed the recipe together. I suggested the beef knuckle because to win, we needed something/ingredients the other contestants would be less likely to use.

Also I wanted the Fond de Veau Lie’ because of the strong natural beef flavor that would not drown out the spices. Chef Bill developed the spice ingredient mix to create the flavor profile and cooking procedures. There is an intriguing interplay of flavors in the coming together of the ancho chilies and the brown sauce. We had to use as many fresh ingredients as possible to get the big bold flavor needed to win.

Ingredients

21⁄4 lb. large dice beef knuckle, trimmed
4 oz. diced onion
1 oz. minced garlic
2 tbsp. chili powder
1 oz. tomato paste
1 lb. + 10 oz. plum tomatoes, peeled, seeded, diced
1 pint chicken stock
9 oz. Fond de Veau Lie’
11⁄2 tsp. cayenne pepper
1⁄2 oz. ancho chilies, dried, toasted, chopped
10 drops Tabasco
3⁄4 tsp. garlic powder
11⁄2 tsp. onion powder
1⁄2 tsp. salt
1⁄2 tsp. cracked black peppercorns 

Steps

1. Dry-sauté beef on all sides until browned.

2. Add onions and continue to sauté until onions are limp.

3. Add garlic and sauté until sweet aroma is apparent.

4. Add chili powder and tomato paste. Sauté until paste begins to turn rusty color and has sweet aroma.

5. Add diced tomato and chicken stock and stir well to deglaze pan. Bring to a simmer.

6. Combine Fond de Veau Lie’ with cayenne and ancho chilies, Tabasco, garlic and onion powders salt and pepper. Heat to a simmer.

7. Add Fond de Veau Lie’ to beef mixture. Cover pot and place in 350°F oven. Braise slowly until meat is tender.

8. Can be served in flour tortilla bowl garnished with tomato salsa, diced red pepper, sliced green onions, grated cheddar cheese, cooked rice, sour cream or drained non-fat yogurt.  

More From FoodService Director

Ideas and Innovation
chicken wings

We started advertising our chicken wings as halal wings with assorted sauces. Our inspiration was to inform customers of an option that was available but not widely known. By changing our approach to our marketing efforts, we were able to exponentially increase participation in the consumption of our halal menu items.

Managing Your Business
busy kitchen

While catering a wedding for a previous employer years ago, Rahul Shrivastav—now director of catering at University of Michigan—found himself in a panic when an elevator malfunction put salad service on hold. “The wedding was in a very old building and the elevator had issues,” he says. “We had 200 plated salads in the freight elevator when it got stuck. The dinner needed to start—they were doing their toasts.” In a panic, Shrivastav hustled up a plan B: His team would station a chef outside the ballroom, and he’d plate new salads right there.

Luckily, the elevator was fixed in...

Menu Development
beau rivage resort blended burger

Stealth health is so 1998. When author Evelyn Tribole’s original book on sneaking healthy add-ons into meals was published nearly 20 years ago, there may have been a genuine nutrition need to fill. But as today’s diners are increasingly requesting more produce at the center of the plate, another need has taken the lead: a desire for creativity. Here’s how operators are openly blending meat with other ingredients—or eliminating animal products entirely—to take protein to another level.

In April, dining halls at Yale University in New Haven, Conn., began offering the Beyond Burger, a...

Ideas and Innovation
desserts plate

We’re knocking down a wall in our bar area, which will create a more inviting atmosphere and allow us to host a coffee and dessert bar in the space on off nights when the bar is closed.

FSD Resources