A Mighty Chili Recipe

The chef at Mighty Quinn's Barbeque shares his favorite recipe


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Hugh Mangum, the culinary mastermind behind Mighty Quinn's Barbeque, is bringing his expertise back to Our Town's Art of Food Saturday, February 4th. The unique event challenges over 25 of the best East Side chefs to create a dish based on a piece of fine artwork curated by Sotheby's. Last year, Mangum did his research. He was paired with Hans Hoffman's “Untitled Seascape,” and pulled inspiration not just from the shapes in the painting, but also the artist's childhood home of Germany and adopted home of New York City, which he immigrated to in 1932. The result? A perfectly executed pastrami with spatzle and kraut.

While we wait to see what Hugh is serving up this year, he's sharing one of his favorite recipes with us--Mighty Quinn's Texas Red Chili. To attend this year's Art of Food, happening February 10, visit: www.artofffoodny.com

Mighty Quinn's Texas Red Chili

In a large Dutch oven or stockpot…

Brown following:

5 lbs beef stew meat
3 lbs ground pork

Then add onions to sweat:
3-4 onions, chopped

Buzz the following in a food processor and add to above:
1 tbsp ground cumin
15 cloves garlic
1 tbsp ground cayenne
10 jalapeños, halved
2 lbs plum tomatoes, diced

Hydrate in water, seed and purée in a food processor. Then add to pot with above:
15 dried anchos chiles
2-3 dried New Mexico chiles

Add to pot:
2 beers of your choice
2-3 oz chocolate of your choice. Bitter sweet
recommended.

After simmering for 3-4 hours and once meat is tender, make a slurry with the below and add to pot while stirring. Simmer an additional 20-30 minutes and serve.
2 qt water
1 c corn flour

Mighty Quinns serves this with Beer “chicharone,” but that recipe is top secret.
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