Lunchbreak: A chili recipe and details on the upcoming Chicago Gourmet Chili Cook-Off event

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Chef José Sosa

Gibsons Italia

233 N. Canal St., Chicago


Bon Appétit presents Chicago Gourmet, September 24-29, 2019

The Big Chill(i): Gourmet Chili Cook-Off


Chef José Sosa | Executive Chef Gibsons Italia

Chili Recipe


Guajillo Puree

  • 1 pkg dried Guajillo peppers
  • Water


  • 12 fl. oz. porter beer
  • 2 cups water
  • 1 tbs kosher salt
  • ½ tbs chopped garlic
  • 1 tbs balsamic vinegar
  • ½ tbs pepper
  • 1 ½ tbs oregano
  • 1 tbs ground cumin
  • 1 can chopped peppers (canned Chipotle in Adobo sauce)
  • 1 cup olive oil
  • 10 oz (1 ¼ cup) chopped onion
  • 1 cup southwest spice
  • ½ cup Guajillo chili puree
  • 10 oz can of chopped canned tomato (whole peeled)
  • 1 1/4 lb. Anaheim peppers, small dice
  • 1 1/4 lb. veal demi-glace
  • 2 lb. skirt steak
  • 2 cups cooked black beans


Guajillo Puree

  • Slice peppers and remove seeds
  • In a pan over medium heat, place peppers in a single layer and toast 1-3 minutes on each side until the color changes slightly (be careful not to burn) and peppers become fragrant
  • Add toasted peppers to a food processor or blender and puree, adding hot water as needed to reach desired consistency



  • Dust the skirt steaks with southwest spice and broil until medium rare; allow to rest and cool to room temperature
  • Cut against the grain into 1-inch strips
  • In a skillet, add the olive oil and sauté the onions until tender
  • Add the garlic, Anaheim pepper, cumin, oregano and skirt steak pieces; sauté on high for 3 minutes
  • Add the beer; simmer until it is reduced by half
  • Add the demi-glace, water, tomatoes, black beans, chili puree & chipotles; simmer for 45 minutes, stirring often
  • Finish with salt, pepper and balsamic vinegar; stir to combine
  • Enjoy!


Latest News

More News