DEAR SOS: A number of years ago, maybe 10, The Times published a recipe for 72 Market Street’s chili. I lost it. Do you still have it?
DEAR MICHELENE: It was four years ago that we ran this recipe from the now-closed Venice restaurant. Time flies when you’re losing recipes.
Send requests to Culinary SOS, Food Section, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012 or e-mail to: email@example.com. Please include your last name and city of residence for publication. Include restaurant address when requesting recipes from restaurants.
72 Market Street Chili
Active Work Time: 1 hour * Total Preparation Time: 2 1/2 hours
1/4 pound bacon, diced
3 pounds beef stew meat, chili-grind
1 1/2 pounds pork butt, chili-grind
2 tablespoons peanut oil
1 2/3 cups chopped onions
2 jalapenos, diced
1 3/4 teaspoons dried oregano
1 teaspoon ground cumin
2 1/2 tablespoons minced serrano or California green chiles
2 1/2 tablespoons ground pasilla chiles
1 1/4 tablespoons cayenne pepper
1 3/4 tablespoons chopped garlic
1 (16-ounce) can tomato puree
1 pound plum tomatoes, diced
6 tablespoons water
1 1/4 cups ale
3/4 tablespoon lemon juice
Cook the bacon in a skillet over medium heat until crisp, 5 minutes. Strain and reserve the drippings for another use. Set the bacon aside.
Cook the beef and pork in the peanut oil over medium-high heat until brown, about 10 minutes. Add the onions and jalapenos and cook until the onions are tender, 10 minutes.
Add the oregano, cumin, serrano and pasilla chiles, cayenne, garlic and salt to taste. Stir, then add the tomato puree, tomatoes, water and ale. Bring to a complete boil and reduce the heat to a simmer. Simmer until the meat is tender, about 1 hour. Stir in the reserved bacon. Sprinkle with lemon juice just before serving.
6 to 8 servings. Each of 8 servings: 569 calories; 694 mg sodium; 177 mg cholesterol; 29 grams fat; 9 grams saturated fat; 16 grams carbohydrates; 58 grams protein; 3.78 grams fiber.
Napkins from Sur La Table Stores.