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RDB's Willowbrook Wildfire Chili

[whitespace] This zingy concoction, created by Roman Dwight Brown of the Willowbrook Ale House Bar and Grill, was an entry in the second annual Great Petaluma Chili Cook-Off, May 23, in which Willowbrook won first place in the Best Restaurant category and was named Grand Champion for its chilis.

Mix #1

  • 2 lb. beef (ground, not too lean)
  • 2 tbsp. dehydrated onion
  • 4 15-oz. cans beef broth
  • 1 15-oz. can Del Monte stewed tomatoes
  • 1 lime (juice only)
  • 1 tbsp. salt
  • 2 tbsp. cumin

Mix #2

  • 4 Ancho chilies (dried, seeded)
  • 4 New Mexico chilies (dried, seeded)
  • 1 small can Ortega chilis
  • 1 can flat lager beer
  • 1 tsp. sugar
  • 2 tbsp. Gebhardt chili powder

Brown beef and drain excess fat. Then throw the other ingredients in Mix #1 into a big pot and start simmering. Talk, laugh.

Toss everything in Mix #2 into a blender and mix at high speed. Strain into simmering pot. For about 2 hours, more cooking, more conversation.

Then taste, drink beer with good friends, adjust seasoning (let everyone taste and join in at this point), and celebrate the chili pepper. Serves 6-8, but if extended with beans (preferably black ones) will serve about 8-10.

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From the June 24-30, 1999 issue of the Sonoma County Independent.

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