Chez Starz

I found this unusual chili recipe in the January 2003 issue of GQ magazine. Titled “A Big Bowl of Love,” and it truly is. Article by Terry Sullivan; he says he received the recipe from his accountant, Liz. Thank you, Liz!

Ingredients:

• 1 or 2 slabs baby back ribs, seasoned with salt and pepper
• 2 large white onions, diced
• 1 large bunch of celery, diced
• 1/2 cup olive oil
• 2 cans (28 oz) whole tomatoes
• 1 can (28 oz) tomato sauce
• 1 can (40 oz) kidney beans, puréed
• 1 palmful cocoa powder or 3 to 4 oz chocolate syrup
• 2 palmfuls chili powder
• 2 tsp each salt
• 1 tsp pepper
• 1/2 tsp cinnamon
• 1 tsp brown sugar
• 8 to 10 shakes Worcestershire sauce

Directions:

Partially pre-cook ribs in a 450F oven for 45 minutes. Meanwhile, sauté the onions and celery in olive oil for 10 minutes. Add the remaining ingredients. Cook for about 30 minutes, then remove the ribs from the oven, pour off the grease, cut them into two-rib sections, and add them to the pot. Cook over medium heat for several hours, stirring occasionally.