Robert Gubbins, Dreamstime
Bev Gannon’s creative sandwiches and salads stand out on the menu at Gannon’s, the restaurant overlooking Wailea’s Gold and Emerald golf courses. But the chili this transplanted Texan has been cooking up for more than 30 years remains the star.
As good as it tastes in the usually perfect Maui climate, it seems all the more perfect for golfers who dare to venture out to the course or range in foul weather. Best of all, the chef says it’s freezable – use small containers for a quick-to-heat meal.
Of course beer always gets an expert’s nod to wash down chili, but 19th Hole Editor Cheryl Stotler hears the call of a Zinfandel strong on fruit. “Any wine that’s fruity and/or jammy would work,” she said. “You could also try a Grenache or a Petite Sirah.”
Chili
For the chili:
4 tbsp. oil
2 ½ cups chopped onion
5 cloves garlic, minced
5 pounds ground beef (10% fat)
½ cup chili powder
Salt
Freshly ground black pepper
2 tbsp. chipotle chile powder
2 (28-ounce) cans tomato sauce
2 (28-ounce) cans diced tomatoes
2 tbsp. ground cumin
1 tbsp. dried oregano
For the garnish:
1 cup sour cream
1 cup grated sharp Cheddar cheese
1 cup chopped Maui (or other sweet) onion
½ cup fresh cilantro leaves
DIRECTIONS: In a large stockpot over medium-high heat, add 1 tablespoon of the oil. Add the onions and garlic and cook until the onions are wilted, 8 to 10 minutes. Remove from the heat and set aside.
In a large sauté pan over medium-high heat, add 1 tablespoon of the oil. In batches, crumble the ground beef into the pan and cook, breaking the meat into small pieces. Sprinkle each batch with 1 tablespoon of the chili powder, season with salt and pepper, and stir to mix well. Add more oil as needed to cook the rest of the beef. When all the meat has been cooked, add the remaining chili powder and the chipotle chile powder. Transfer the beef to the pot with the onions.
Over medium heat, cook the beef-onion mixture, stirring to blend well. Add the tomato sauce and blend well. Add the diced tomatoes with juice and blend well. Lower the heat and simmer the chili for 2 hours, stirring frequently. Add the cumin and the oregano; season with salt and pepper and cook for 20 minutes more.
Serve the chili accompanied by the sour cream, cheese, onions and cilantro.
Makes eight servings.
This article first appeared in the February 2011 edition of GottaGoGolf Magazine.
