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Another Goldman favorite: Cold-Weather Chili

by Duff Goldman /
Duff Goldman is the owner of Charm City Cakes in Baltimore, Md., and the host of "Ace of Cakes" on Food Network. Just as importantly, Goldman is a major hockey fan, and he's signed on to be the celebrity chef of the 2011 Bridgestone NHL Winter Classic in Pittsburgh.

Goldman certainly has the credentials to pull off this daunting assignment. He is one of the best bakers in North America, his creations having been featured on his show plus appearances with Oprah Winfrey and Jay Leno. He is a classic-trained chef who has worked in some of the best restaurants in the United States.

Goldman has hockey in his blood. He played the sport at the high school and college level (University of Maryland-Baltimore).

As celebrity chef for the Winter Classic, Goldman will provide readers with recipes that can help turn the New Year's Day game into a culinary event -- whether you are tailgating at Heinz Field on the morning of the game or watching it from the comfort of your couch on either NBC or CBC.
Goldman will be on hand in Pittsburgh in the days leading up to the game, cooking up a tailgating meal of his own on New Year's Day. is the home for all of Goldman's activities as the Celebrity Chef of the Winter Classic.

This is Goldman's third recipe for the Winter Classic. Duff's first recipe, for "Dig It Out Of The Corner" Nacho Casserole, can be found here. His second recipe, Wings Two Ways, can be found here. His final recipe, a desert, will run Thursday.

Duff's mule-kick, high-stick, cold-weather chili!

Alright hockey fans, you are in the parking lot of Heinz Field in JANUARY! You must be either crazy or a true hockey fan! We don't mind cold! We laugh at wind! But, add a little Pittsburgh weather and we do take action! To arms, hockey fans! Or at least to the chili bowl! Quick! Get a lot of hot, spicy meat into your body as quickly as possible! Cold weather...conquered.

Let's be prepared and make this chili at least 24 hours before leaving for the game.

Now, this is the way I make mine, but if you want more heat, just add it! You can use more jalapenos, chili powder, hot chili oil, tabasco (although this will add a layer of acidity to your chili, which is no bad thing), or any other spicy ingredient you like!


8 oz. good thick bacon
2 white onions, diced
2 tbsps chopped garlic
6 pounds of beef chuck (sometimes labeled as "beef for stew") or ground chuck beef or ground turkey
4 tbsps ground red chile pepper
1 tablespoon tumeric
4 tbsps mild chili powder
1 tbsp ground cumin
4 tbsps hot Hungarian paprika
1 tsp dried Mexican oregano
1 (6 oz.) can tomato paste
3 (10 oz.) cans tomato sauce
3 cups beef broth
2 tbsps salt, to taste
1 fresh jalapeno pepper
1/2 cup all-purpose flour


In a large pot, render the chopped bacon over medium heat. Add in the garlic and onions, sweat them until they are translucent and soft.

In a bowl, combine the meat, tumeric, ground chile, chili powder and the cumin. Add to the garlic, onion, and bacon mixture. Break up meat as it cooks; stirring occasionally. Cook for 30-40 minutes, until meat is really cooked and caramelized (color is flavor!). If you are using the ground beef, cook a little longer to reduce the liquid in the pan, but don't spoon it or pour it out, you will lose a lot of your flavor. When done, add paprika and oregano.

Stir in the tomato sauce, tomato paste, beef broth, salt, and finely chopped jalapeno. Bring to a boil; reduce heat to low and simmer, uncovered, for 1 hour.

SLOWLY stir in the flour and cook for an additional 30 minutes; stirring occasionally.
Put the whole pot in the fridge for 24 hours AT LEAST and heat up before game time.
You will need a stout container for this chili, and most large stores have a crock pot that plugs into the car, but if you want to be a true tailgate bad boy, bring an extra grill, fire it up and put your heavy pot on that to keep the chili warm!

Serve with traditional chili fixings like sour cream, shredded cheese, raw chopped onions, soft or crunchy tortillas, and if you are one of THOSE people, chopped cilantro.
Also, remember you are in a parking lot, so paper cups and plastic soup spoons that can be recycled and don't get those stupid little spoons! BIG soup spoons, man! There is nothing worse than going through all that trouble to make a nice hot chili and your spoon is so small that the chili cools off before it gets to your mouth! Sheesh!

Now, if you really want to impress your friends, go to the farmers' market or a natural grocery store and pick up a gallon or two of apple cider. Add a little cinnamon or ground cloves to it and heat that up in a pot next to your chili and VOILA! Hot apple cider with enough sweetness to round out that spicy chili.
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