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From Flatbush Avenue to Beacon Street...

Jay Rose was born in Brooklyn and moved to Boston in his late teens. He also spent a year at an Ohio graduate school. With a culinary background like that, you'd expect him to know maybe a little about fish... and leave the rest to those gourmet chefs at Dunkin´ Donuts.

Despite it all, he whomps a mean chili.


[* - see vegetarian option]


You can do all the chopping with a knife, but a food processor will give you a more consistent result that still has a good chili texture.

One hour before starting preparation, put beef in freezer.


  1. Separate garlic cloves and remove dry leaves and ends. Chop by hand or shred in food processor. Saute in 2 tbsp olive oil in a large heavy pot.

  2. While garlic is cooking, remove beef from freezer. It should be firm but still cuttable with a knife. Trim fat from edges and discard. Cut meat into strips about 1-1/2" wide, then into slices about 1/4" thick -- this is easy in a food processor with a wide slicing blade while the meat is still semi-frozen.

  3. Sear beef in garlic and oil. Add 1/2 tsp cumin and 1 tsp Worcestershire sauce, and brown beef. If beef is very lean, you may need to add more olive oil.

  4. While beef is cooking, slice onions into very thin strings. Or peel and quarter them, and food process with a thin slicing blade.

  5. Remove browned beef and place in colander to drain. Heat more oil in pot if necessary, add onions, toss to distribute oil, and start them cooking over medium heat.

  6. Clean and quarter peppers. Slice into strings as you did the onions, and add to pot. If onions weren't particularly sweet, add sugar.

  7. When onions are golden, add cooked beef, tomatoes, hot sauce and Liquid Smoke.

  8. Rinse beans in colander and add to pot.

  9. When chili is boiling, remove 1/2 cup liquid. Dissolve beef base in it, and return to pot. Set to simmer.

  10. After about a half an hour, check seasoning. Slowly stir in corn meal as necessary -- no more than half a cup -- to thicken and mellow.

  11. Simmer half an hour more, or until peppers are very thin red and green strings.
Serve with chips, sour cream, and shredded cheese. Beer is optional.


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16 June 2000