Empire State Chili

Cooking with Chef John Grainger

1 Bottle Lameroux Landing Cabernet Franc red wine

2 cups Good Nature or Ithaca brand brown ale


1/4 cup clarified butter

2 ½ lb NYS ground beef

2 ½ lb NYS beef tenderloin (cut into ½ inch cubes)  


2 cups medium diced celery

2 cups medium diced carrots

4 cups medium diced Spanish onion

2 tbsp chopped fresh garlic


4 cups tomato magic or Cora brand crushed tomatoes

7 cups Alta Cucina or Cora brand whole plums tomatoes (coarsely smashed by hand)

1/3 cup tomato paste  

1 tbsp ground black pepper

2 tbsp chili powder

2 tbsp cumin

¼ cup Kosher salt

2 tsp cayenne pepper


½ lb butter (cut into cubes)

1/4 cup Frank's red hot

4 cups canned/cooked  black beans (fully drained & rinsed)

4 cups canned/cooked great northern (white) beans  

(fully drained & rinsed)





  1. Take a 2 gallon pot and on high heat, reduce the red wine and beer together by one third.
  2. Next, in another 2 gallon stock pot, on the highest heat, brown the ground beef and cut beef tenderloin in the clarified butter until fully cooked. Add the celery, carrot, onion and garlic and cook until the onions are translucent.
  3. Add the 3 tomato products and 5 spices and while consistently stirring, bring to a simmer on medium heat. Turn heat to medium low and simmer for 45 minutes while consistently stirring.
  4. Stir in the butter, red hot and beans. Serve with shredded New York State sharp cheddar cheese on top with sliced scallions.

Recipe makes approximately 6 quarts.


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