One From the Road

Route 66 was always famous among truckers for the good home-style cooking that could be found at its roadside cafes. Route 66 is no more, but just outside Albuquerque at a truck stop in Pecos on the new U.S. Highway 40, which follows the old 66, Alan Philips discovered some truly great chili.

“Folks would drive miles and miles out of their way just for a bowl of that stuff,” says Philips, who somehow managed to extract the recipe so he could bring it home to his Whole Enchilada Restaurant in Beverly Hills. “We promised not to tell exactly how or where we got hold of the recipe, but we are now serving the chili with diced red onion and shredded cheese.”

ROUTE 66 CHILI

1/2 pound dry red beans

1 pound top sirloin

1 pound chili-grind beef

2 large Spanish onions, diced

3 pounds tomatoes, cubed

1 (16-ounce) can tomato puree

5 cloves garlic, minced

1 (12-ounce) bottle stale Mexican beer

2 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons Mexican oregano

3 teaspoons chili powder

3 bay leaves

Salt

White pepper

Rinse and cook beans in water to cover until just tender, about 1 1/2 hours or according to package directions. Set aside.

Trim fat from sirloin. Cut into 1/2-inch cubes and saute in dry pan until browned. Remove beef cubes and add ground beef. Saute until browned and crumbly. Drain off excess fat. Return sirloin cubes to pan and add onions, tomatoes, tomato puree, garlic and beer. Add cumin, coriander, oregano, chili powder and bay leaves. Season to taste with salt and white pepper.

Bring to boil. Reduce heat, cover and simmer 1 1/2 to 2 hours. Add beans to chili mixture and simmer until reheated or serve beans on side. Discard bay leaves and correct seasonings, if necessary. Makes 12 servings.

Each serving contains about:

293 calories; 95 mg sodium; 54 mg cholesterol; 14 grams fat; 21 grams carbohydrates; 20 grams protein; 2 grams fiber; 43% calories from fat.