Executive Chef Mark Hill
Marketing gurus like to create special days to commemorate and promote certain foods or menu items. National Chili Day always falls on the fourth Thursday in February, right around the same time as National Margarita Day on Feb. 22. This recipe from Trader Todd’s may pair well with margaritas and get customers to move outside their chili comfort zone. The restaurant creates a signature base that’s a mix of ground beef and Spam. Chipotle peppers in adobo puree add a shot of heat.
3 lb. ground meat (blend of ground beef and Spam)
2 tbsp. vegetable oil
2 tbsp. black pepper, divided
1 tbsp. salt
2 tbsp. garlic oil
1 lb.10 oz. bell peppers, diced
1 lb. 13 oz. yellow onion, diced
1 can (10 oz. tomatoes)
2 qt. vegetable stock
1 1/2 tbsp. dried oregano
1 tbsp. dried thyme
1 tbsp. ground cumin
1 tbsp. ground black pepper
2 cans (10 oz. each) pigeon peas
1 can (10 oz.) black beans
6 oz. canned chipotles in adobo
3 oz. of roasted garlic
1 bunch parsley, chopped
1. In saucepot, heat 2 tbsp. vegetable oil. Add beef mixture, breaking it up with a fork. Season with pepper and salt; brown lightly.
2. Remove cooked meat and drain off fat. Add garlic oil, diced bell peppers and onions; saute 5 minutes.
3. Pulse tomatoes in food processor until chopped; add to saucepot. Stir in remaining ingredients in order given except fir chipotles and roasted garlic. Reduce heat; simmer 15 minutes until mixture is slightly thick.
4. Remove 1 cup chili mixture from pot and transfer to blender container. Add chipotles and garlic; puree until well blended. Add back puree back to saucepot to heat through; stir in chopped parsley.