Score a Touchdown w/ The Foodie Chap & Chef Kent Rathbun's Chili!

Over the last decade, Kent Rathbun has achieved national recognition as a chef who defines innovation in the world of fine dining. Kent has been invited to cook at the James Beard House in New York and was nominated as the James Beard Foundation Best Chef: Southwest in 2000 and 2002.

Kent's Dallas restaurant, Abacus, has been a hit from its inception in 1999. After being open only four months, Abacus was awarded the coveted Four Star rating by The Dallas Morning News. Abacus currently holds the Mobil Four Star and AAA Four Diamond awards and has been upgraded by the Morning News to Five Stars. Dallas' restaurant industry has honored Abacus as "Best Restaurant" and for "Best Design".

Kent and his brother, Chef Kevin Rathbun of Nava in Atlanta, appear regularly on the TV Food Network's "Chef du Jour", "Cooking Live with Sara Moulton", and "Ready Set Cook". The brothers also have appeared together on the "CBS Early Show" and the "Rosie O'Donnell Show" and have recently completed a pilot for a cooking show.

Kent was honored to be one of the featured chefs for the George W. Bush 2001 Inaugural Balls.

Kent's achievements demonstrate how his creativity, dedication and continuous innovation have given him an impressive reputation in the industry. Kent learned the business from the ground up, working long hours as a dishwasher before becoming a cook. Having stumbled onto work he loved, he found that cooking uninspiring meals in average restaurants simply wasn't enough for him. His passion landed him an apprentice job at La Bonne Auberge, a Five Star French restaurant in Kansas City and from there he has not looked back.

A major football fan Chef Kent has cooked for the NFL Super Bowl for ten years. His famous chilli will likely be served.

(credit: Foodie Chap/Liam Mayclem)

We met recently at Chefs Holidays at the Ahwahnee Hotel in Yosemite where Kent cooked and I moderated.

Check the link below for more on this one or a kind Chef event. (Through Feb 6th)

Kent is a brilliant Chef who cooks with his heart and the evidence is in every single dish he serves.

Enjoy my Foodie Chap chat with CHEF KENT RATHBUN!!
Cheers, Liam!
 
KCBS Foodie Chap Podcast:
 

(credit: Foodie Chap/Liam Mayclem)

Chef Kent Rathbun's Tecate Beer-Braised Sirloin Chili
 
Recipe Courtesy of Kent Rathbun, Abacus in Dallas
Yields 8 servings

For The Marinade:
2 pounds top sirloin steak, trimmed
2 tablespoons canola oil
4 tablespoons lime juice, freshly squeezed
2 tablespoons garlic cloves, peeled and minced
2 tablespoons shallots, peeled and minced
2 tablespoons cilantro; washed, dried, and chopped
1 tablespoon cracked black pepper
1 jalapeño, minced (stem, seeds, and membrane removed)
2 tablespoons Kent Rathbun Elements Steak & Chop Garlic Salt, (www.kentrathbunstore.com)

Directions:

1. Cut the sirloin into 4 pieces, about 8 ounces each.

2. Marinate in oil, lime juice, garlic, shallots, cilantro, black pepper and jalapeños for at least 3 hours (overnight is best).

3. After marinating, grill steaks over a charbroiler until medium. Remove steaks from grill and allow to cool.

4. Dice steaks into 1/2" x 1/2" cubes and set aside.

For The Chili:
2 tablespoons canola oil
2 cups yellow onion, peeled and diced
4 tablespoons garlic cloves, peeled and minced
2 tablespoons ancho chile powder
2 teaspoons comino seeds, toasted and ground
2 teaspoons coriander seeds, toasted and ground
2 bottle Mexican beer, your choice
2 tablespoons Kent Rathbun Elements Steak & Chop Garlic Salt (www.kentrathbunstore.com)
1 cup poblano peppers, roasted, peeled and seeded, then diced
2 tablespoons lime juice, freshly squeezed
1/2 cup green onion, chopped
2 tablespoon cilantro leaves, washed, dried and chopped

Directions:

1. In a large sauce pot, add oil and sauté onions, garlic, and shallots until caramelized.

2. Add ancho chili powder, comino, and coriander and continue to cook until spices are toasted (about 2 minutes). Deglaze with beer and continue to cook.

3. Add meat and cook on medium heat until most of the moisture is gone.

4. Continue cooking on medium heat until meat is tender and sauce starts to thicken. Another beer or two may be necessary to prevent the chili from becoming too dry.

5. Once meat is tender, add diced green chilies and finish with Kent Rathbun Elements Steak and Chop Garlic Salt, lime juice, and garnish with green onions and chopped cilantro.

Enjoy!