Mighty Matts Kick Butt Chili Recipes

If you like your chili with a kick, this meaty, spicy one has it. The recipe calls for "chili-grind" meat, a cut you can ask your butcher to grind. The restaurant uses Bass ale but feel free to use any ale you like. This is the chili that I make for pot-lucks, in part because it is requested, but also I can be pretty sure it will be consumed before the party is over. The recipe was developed by chef Leonard Schwartz at the 72 Market Street Restaurant in the Venice community of Los Angeles, California. The restaurant is no longer there but many of their recipes live on in print. For example, you can find the restaurant's meat loaf recipe in the New Basics Cookbook by Rosso and Lukins. This chili recipe was published in the Los Angeles Times.

Provided by lynnski LA

Categories     Meat

Time 2h

Yield 5 serving(s)

Number Of Ingredients 18

Nutrition Facts : Calories 1547.2, Fat 108, SaturatedFat 39.8, Cholesterol 388.5, Sodium 1179.6, Carbohydrate 31.4, Fiber 6.7, Sugar 16.5, Protein 106.6

• Ingredients

Here is another fast food recipe for you to make at home, you can make this in about the same time as waiting in a line at a drive thru... I use to have a hot dog cart in Oak Park, Illinois. I had a real steam table, but this recipe shows you how to turn a sauce pan into one by only using a little water and a lid. Buy a good...

Provided by Colleen Sowa

Categories     Turkey

Time 15m

Number Of Ingredients 10

• Ingredients