Lunchbreak: Rack n roll chili, prepared by Kinfork American BBQ and Tap chef Bryant Anderson

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Executive Chef Bryant Anderson

Kinfork American BBQ and Tap
5 Woodfield Mall
Schaumburg
(847) 610-3958
kinforkrestaurant.com

Rack House Tavern

Rack House Kitchen & Tavern

222 E. Algonquin Road

Arlington Heights, IL 60005

847-640-7225

rackhousetavern.com

Chili Cook Off Event on February 26 from 2-4pm happening at Kinfork. The Schaumburg and Hoffman Estates Police Dept will be competing for the best chili. The voting will begin at 2pm and the winner of the best chili will be announced at 4pm. The winning department will take home a $500 Kinfork restaurant gift card. Event is open to the public.

A portion of the proceeds from the Chili Cook Off will go to The 100 Club of Chicago which provides for the families of first responders who have lost their lives in the line of duty.
"Rack n Roll" Chili

Ingredients:
2 pounds ground beef
2 cups poblano peppers, chopped
2 cups green peppers, chopped
4 garlic cloves, minced
1 jalapeno, minced
1/4 cup chili powder
2 Tbs cumin
2 Tbs smoked paprika
2 Tbs kosher salt
2 Tbs coarse grind black pepper
2 cans diced tomatoes
1/2 can chipotle peppers with adobo sauce, pureed
3 dried guajillo peppers, bloomed in water, then pureed
1/2 cup vegetable oil
1 can black beans
1 can red kidney beans

Directions:
Saute ground beef with salt and pepper in 1/4 cup oil in a heavy bottomed soup pot. Dump cooked beef into a bowl and place on the side. In same pot heat 1/4 cup more oil and saute all vegetables. Add all spices and cook over high heat. Once vegetables are all cooked add beef, beans, tomatoes, chipotles and guajillos. Simmer on medium-low heat for one hour.