Ask A Bay Area Chef: Your Best Chili Recipe

Bay Area-based Chef Keriann Von Raesfeld is the executive chef and owner of the private chef company, Exposed Gastronomy. Von Raesfeld was born and raised in San Jose, and attended the Professional Culinary Institute in Campbell. She currently lives with her husband and two children in Willow Glen. A contestant on season 12 of Bravo's "Top Chef," Von Raesfeld is a chili aficionado and recently won a San Jose chili cook-off with her recipe for Drunken Chili.

This chili recipe is one Chef Von Raesfeld has been fine-tuning for several years. She uses a variety of peppers to create the perfect balance of heat and sweetness, and says "the tiny hint of cinnamon really sets it all off."

• 1/4 cup rendered bacon grease
• 3 lbs. tri-tip, cut into 1/2-inch cubes
• 1 lb. ground pork
• 1 lb. ground beef
• 1 large white onion, chopped
• 4 large jalapenos, chopped
• 5 cloves garlic, chopped
• 3 dried California chili peppers, boiled and pureed
• 3 dried New Mexico chili peppers, boiled and pureed
• 8 tbsp. chili powder (Von Raesfeld uses Gebardht brand)
• 2 tbsp. ground cumin
• 1 tsp. cinnamon
• 2 tbsp. brown sugar
• 2 tsp. salt
• 2 tsp. black pepper
• 3 tsp. Mexican oregano
• 1 8 oz. can tomato sauce
• 1 10 oz. can diced tomatoes
• 1 4 oz. can diced green chilies
• 1 14 oz. can kidney beans
• 2 bottles light bodied beer
• 2 oz. bourbon
• 4 to 5 cups beef stock
• juice of 1 lime

Garnish

• finely chopped white onions
• sour cream
• Monterey Jack cheese, grated
• chopped cilantro

Directions:

1. In a large heavy pot, heat the bacon fat over high heat. Add the tri-tip and sear on all sides. Remove from pot and set aside.
2. Add the pork and beef and cook until browned. Remove meat and set aside. Lower heat to medium-high.
3. Add the onions, jalapenos, garlic, chilies and chili powder. Cook, stirring constantly, until the onions are wilted and starting to color, about 4-5 minutes. Add the cumin, oregano, cinnamon, salt and pepper, and cook until fragrant, about 1 minute.
4. Add the tomatoes and cook, stirring for 1 minute. Add the beer and bourbon and cook, stirring, to deglaze the pan. Add the tomato sauce and stock, bring to a boil.
5. Return the tri-tip and ground meat back to the pot. Reduce the heat and simmer, partially covered and stirring occasionally, until the meat is very tender, 4-5 hours.
6. Remove from heat and skim any fat from the surface. Adjust seasonings to taste.
7. Serve, with garnishes.

This white chicken chili recipe is one of Chef Keriann's go-to dishes when feeding her family. Serving it up several times a month, the recipe is a healthy option for chili lovers. The sweet potato helps to balance out the heat, and Chef Keriann says, "It will give you the satisfaction of eating a big, comforting bowl of chili without the guilt."

• 5 boneless, skinless chicken breasts, cut into 2 inch cubes
• 2 tbsp. olive oil
• 1 large white onion, chopped
• 2 red bell peppers, diced
• 1 large jalapeno, chopped
• 3 cloves garlic, chopped
• 1 sweet potato, peeled and cut into 1-inch cubes
• 2 4 oz. cans diced green chilies
• 2 cups kale, chopped
• 1 cup frozen corn
• 5 cups chicken stock
• 1 can light beer
• 2 cans white beans
• 1 tbsp. ground cumin
• 1 tbsp. oregano
• 2 tsp. salt
• 1 tsp. black pepper

Garnish:

• Monterey Jack cheese, grated
• avocado
• chopped cilantro

Directions:

1. Heat a large heavy pot on high heat and add oil. Add onion and cook for 3-4 minutes until translucent.
2. Add bell pepper, garlic, jalapeno, kale, corn, cumin, oregano and chilies, and cook for 3-4 minutes.
3. Add beer and deglaze the pot.
4. Add stock, chicken, salt and pepper. Bring to a boil, reduce heat, and simmer for 2 hours.
5. Add sweet potatoes and beans. Cook until sweet potatoes are tender, about 30 minutes.
6. Remove from heat and serve with garnishes.