15 Jul 2011

The Author

Sheryl Goldstein
Sheryl is the founder of The No Gluten Solution: Feeding Family and Friends, which is the culmination of her talents, skills, and her personal desire to develop an effortless style of cooking good food, making her guests comfortable, and always having an excuse for a dinner party.


Competition Chili
Chili for a Crowd

I put together this recipe for my cooking competition with Marcus Samuelsson. The recipe had to include red meat and be completed from preparation through serving in under 45 minutes. The chili has flavors reminiscent of my grandmother’s cooking style and incorporates both a sweet and sour flavor. Add more serrano chilies to up the heat.

1-pound ground organic sirloin
1 cup chopped onion
1 peeled and coarsely chopped golden delicious apple
1 tablespoon golden raisons
1 teaspoon chopped garlic
2 tablespoons tomato paste
1 16-ounce can peeled plum tomatoes
1 sweet potato, peeled and diced
1-tablespoon chili powder
Pinch ground cloves
½ teaspoon cinnamon
1 chopped Serrano pepper
1-teaspoon salt
½ teaspoon ground black pepper

½ cup sour cream mixed with 1-tablespoon ground cumin
2 tablespoons chopped scallions
1 orange, peeled, seeded and sliced

• In heavy saucepan, sauté ground sirloin over medium high heat until it is no longer pink in color.
• Drain oil from pan.
• Add the onions and garlic to the sirloin and cook for 5 minutes.
• Add the chili powder, ground cloves and Serrano pepper and cook mixture for 2 minutes.
• Stir in the tomato paste until it is evenly distributed into the ground meat.
• Add the apple, sweet potato, raisons and plum tomatoes to pot, and bring mixture to a boil.
• Lower heat and simmer the chili for 30 minutes.
• Serve chili in bowls topped with sour cream and slices of orange. Can be served wrapped in tortillas or lettuce leaves.
Serves 6

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