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