Feeling a little chili? Head to the 22nd annual Great Salt Lake Chili Affair tonight at the Salt Palace.
Local restaurants will be serving up signature-recipe chili, salads, breads and desserts for diners to sample. Tickets are $35 per person, with the proceeds benefiting The Road Home. This is Utah's largest homeless shelter, and the Chili Affair is the shelter's main fundraiser for the year. The Road Home's goal is to help people step out of homelessness and back into the community.
The event kicks off at 5:30 p.m. with a social hour and silent and live auctions. The chili-sampling begins at 6 p.m., and "best chili" awards are presented at 7:30 p.m. The New Yorker will be defending its "People Choice" title for the fourth year in a row.
Entertainment includes a children's activity area and music by the band Stella.
You can purchase tickets online at theroadhome.org, or at the door tonight. For more information, call 355-1433.Here's the recipe that Alta Club chef Brian Edwards will be serving:
HAZEL'S HEBER SPRINGS CHILI
3 ancho chiles
2 15-ounce cans whole peeled tomatoes
14-ounce can pimentos
1 chipotle chile (smoked jalapeno), in 1 teaspoon of adobo sauce
1 small can diced Anaheim chiles
4 cups of water
2 tablespoons of vegetable oil
2 pounds diced chuck steak or any beef cut you like
1 yellow onion, diced
1 tablespoon garlic, chopped
5 tablespoons cumin
2 tablespoons kosher salt
5 tablespoons New Mexico chile powder
3 tablespoons paprika
1 quart of beef broth
Diced sweet onion, garnish
Cheddar cheese, garnish
Place ancho chiles on a baking sheet and place in 400 degree oven for a 1 minute or so, until pliable enough to remove stem and empty seeds. Place anchos, tomatoes, pimentos, chipotle with adobo sauce, Anaheim chiles and water in a sauce pan. Bring to a boil. Lower heat and simmer 15 minutes. With a blender, blend until smooth. Reserve.In a large pot, heat vegetable oil and brown beef, onion, garlic, cumin, chili powder and paprika. Pour off excess grease, then add chile mixture to beef. Add beef broth and simmer for 1 hour. Serve with diced sweet onion and cheddar cheese.
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