The Even Longer Awaited Chili Recipe.

2 lb of boneless short ribs
1 lb of flank steak
2 t of Black River Creole Seasoning (or to taste.)
2 t of salt
2 t of black pepper
1 t cumin powder
1 onion per 4-8 people depending on how much you like onion. I usually go with 8.
1 garlic clove or to taste minced. I add a lot of garlic.
2 poblano peppers diced. I use 4 per 8 people. 1 chipotle chili (optional) I usually add 1 per 4 people.
16 ounces of diced tomatoes, Romas. Use canned if you like else take skin off and dice and seed.
1 t fresh lime juice
16 ounces of pinto beans, and I suggest you use the canned variety.

The first step in creating this wonderful chili is to braise the short ribs. Use as much as you want. I use quite a bit because I am feeding a crowd at a time. Figure on a half pound per person. And if you have any flank steak lying around, chunk that up as well but don't braise it. Rather, brown it separately and reserve. We'll deal with the meat later.

I braise the ribs in beef stock after seasoning both sides, pepper and salt, add the cumin to the short ribs, and putting on your favorite Creole Seasoning. I use Black River from Savory Spice Shop.

Then I pour a little oil in a pot, heat the pot and start sautéing diced onions. I use a high heat. When they start becoming transparent, add the garlic. Add the peppers. (If you want crunchy peppers in your chili, add the peppers at the same time you add the beans.) Add the tomatoes and cook for 15 to 20 minutes. dd the liquid, too, if canned.

Shred the braised short ribs and add the browned flank steak.

(As you can see in the picture, I added it right after the onions. Do that if you feel the short ribs need more cooking time.) Add the lime juice. Add half of the braising liquid. Simmer, uncovered, for another 45-60 minutes. Make sure you don't burn the chili. Add the pinto beans and cook until hot, 5-10 minutes. Add another teaspoon of Black River if you like it spicy. Serve over rice and with Irish Soda bread. (Trust me, it's great. I'll post a recipe for the Irish Soda bread.) Use Frank's hot sauce to heat it up. Also feel free to chop up and add chipotle peppers if you like it hotter.

New Menu! Art Workshops Late Breaking News!

I have completely changed the menu for the art workshops. It is an all new menu and it is terrific. I have taken pictures of some of the new dishes with my iPhone. And, of course, as always, we'll have terrific vegan and vegetarian dishes for those that do not eat meat or use other animal products or by products. For those of you who follow Life By Chocolate on Facebook, you've already seen most of these pictures. Enjoy!

This year we will be having


Steak Diane




Steak Diane is a classic and we are closely following that classic tradition though the sauce will not be prepared table side it will come from the kitchen ready to eat and enjoyed.

Fingerling potatoes and snap peas will accompany this dish.



Orange Tilapia



This is one of my favorite fish dishes. It's bright and light and very colorful.

Steam asparagus and pecans will round out this dish!


Chicken Creole Jambalaya


An awe inspiring Jambalaya make with roasted chicken and turkey sausages. A flavorful but not too spicy treat.

Rice and carrots will complete this already complex and flavorful meal.



Chili



I lived in Texas for over nine years. This chili is a wonderful dish, again, not too spicy but packed with flavor. I am using one of our favorite meats here at the Greenville Arms, short ribs. This is a treat.

The Chili will be served on a bed of faro. Shredded parnips and asparagus will garnish this dish.


Pesto Coated Lamb





Finally, I will be retiring my famous and delicious pistachio rubbed lamb! The lamb will be cooked to perfection, as in the past, but the flavor will be very different from my signature dish. However, no one will be disappointed. This will more than "wow" regular and and new students alike.

This will be served with our spectacularly snap peas and carrots. Or I may do a very nice string bean dish.

We are also changing our desserts. The only dessert we will be keeping from last year will be the Beet Chocolate Cake. Sorry Carrot Cake aficionados. Though we may do Carrot Cake seasonally.

This year we'll also have a Tiramisu, a Lemon and Blueberry Streusel a la mode, New Yorkish Cheese Cake, Seasonal Tarts, pies or cakes, and of course our wonderful organic chocolates.

We'll also have our freshly baked breads to accompany each meal. Come to a workshop and indulge yourself.