72 Market Street Chili
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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?
Michelene Insalaco
Redondo Beach
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.
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.
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