This is the perfect time of year for a delicious chili recipe.  The cold weather makes us feel like having a nice warm bowl, using a simple recipe and one of the best way's to enjoy chili is cooking it a couple of day's ahead of time and then enjoying it.  This week Chef Bob Dillon, from the Sail Loft Restaurant in Padanaram, shares his fabulous easy to follow chili recipe.


Super Bowl Chili


1# of ground beef

1# of sirloin (diced) 1/2 inch

1# of pork shoulder (diced) 1/2 inch

3 lg Spanish onions (diced) 1/2 inch

5 Poblano pepper's (diced) 1/2 inch

3 12oz cans of diced tomato's in juice

1c water

2T beef base

2T dark chili powder

1T cumin

2T granulated garlic

2T granulated onion

1T paprika

1/2 t black pepper

1t sea salt


Combine all of the spices in a large bowl and toss your diced sirloin and your diced pork shoulder in the spices and set aside for a moment, Dice your onions and your poblano's and set aside.

In a Very hot stock pot add 4T of olive oil, add your pork shoulder and your sirloin till it browns and sears reserving any leftover spices in the bowl. now add your ground beef and brown till cooked, add your onions and poblano's and cook for five more minutes, stirring often. add the cup of water to the bowl of leftover spices to collect the remaining spices and pour over the meat. add the tomato's and beef base and simmer for two hours. I garnish mine with smoked cheddar and cornbread crumbles.