CHRIS CHELIOS CHILI

cup olive oil

1 onion, chopped
1 zucchini, chopped
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon paprika
2 pounds beef tenderloin, cut into cubes
1 28 ounce can plum tomatoes, with liquid
1 cup beef stock
1 tablespoon sugar
2 1 pound cans red kidney beans, drained
salt and pepper to taste
1 cup sour cream
4 scallions, chopped
eat ! cup of oil in a flameproof casserole dish" #dd the onion, zucchini, chili powder,
cumin, oregano and paprika" $ook over medium%low heat for & minutes" #dd the
remaining oil and brown the meat over high heat, in batches, if necessary"
'tir in the tomatoes, beef stock and sugar" 'immer, uncovered, until the beef is tender,
appro(imately 1 ) hours, covering the pot when the mi(ture becomes thick" #dd kidney
beans 1& minutes before beef is done" 'eason with salt and pepper" 'erve with sour
cream and scallions"
*talian +eatballs
,ime- 2. minutes
2 pounds ground beef
1 cup fresh bread crumbs
1/2 cup finely grated 0armesan
1 heaping tablespoon chopped fresh basil
1 heaping tablespoon chopped fresh parsley
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/8 teaspoon ground cayenne pepper
2 cloves garlic, minced
2 eggs
1 tablespoons olive oil"
1" *n a large bowl, mi( all ingredients e(cept olive oil by hand, using a light touch" ,ake a
portion of meat in hand, and roll between palms to form a ball that is firmly packed but
not compressed" 2epeat, making each meatball about 2 inches in diameter"
2" *n a large, heavy pot heat olive oil over medium%high heat" 3hen it shimmers, add
meatballs in batches" 4o not crowd" 5rown well on bottoms before turning, or meatballs
will break apart" $ontinue cooking until browned all over" 2emove meatballs to a plate as
each batch is finished" 6et meatballs cool slightly7 cover and refrigerate until needed"
8ield- #bout 19 meatballs"