Smitty's steak chili and iron skillet corn bread.
(Glenn Koenig / Los Angeles Times)
This week's Culinary SOS request comes from Bonnie Cohn in Hermosa Beach:
"I enjoy reading your column, and it occurred to me that you might be able to answer my request. "It was a dark and stormy night," like many we've recently had, when friends and I happened into Smitty's
in Pasadena after the theater. Not being Pasadena locals, we didn't realize our good fortune. It was a perfect night for their signature chili and corn bread specials. Not your ground beef variety, the chili seemed to be prepared with flank steak and the corn bread was the best ever. Any chance you could wheedle their secret for your readers?"
Smitty's was happy to share its recipe for their rich and hearty chili and corn bread. Thanks, Bonnie! You can find the recipe below.
See more Culinary SOS recipes. If you have a favorite restaurant recipe you'd like to request, email me. I'll do my best to track it down.
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Smitty's steak chili and corn bread
Total time: 2½ hours
Servings: 10 to 12
Note: Adapted from Smitty's Grill in Pasadena.
2/3 cup corn oil
2 onions, chopped
2 tablespoons minced garlic
2 shallots, minced
2 jalapeños, minced
2 tablespoons ancho chile powder