A Favorite Recipe from Chef Casey: Suncadia Lodge Chili
Suncadia's signature chili is the perfect warm-up after playing in the snow, whether its after a day at the rope tow tubing hill, cross-country skiing or snowshoeing on the miles of groomed trails, or an exhilirating skate at our Village Ice Rink. Chef Casey loves to share his recipes so that all can enjoy!
Suncadia Lodge Chili
2.5 pounds Beef Stew Meat
2 large onion2 -diced
¼ cup chopped garlic
¼ cup Chili Powder
4 Tbsp Cumin
1 tsp Cayenne
2 Tbsp Oregano
¼ cup Tomato Paste
2 Cans (28 oz) Whole Plum Tomatoes with juice
2 cans (15.5 oz) Kidney Beans-drained and washed
2 cans (15.5 oz) Pinto Beans- drained and washed
1. Mix all dry spices.
2. Coat meat with dry spices.
3. In a large heavy pot, sweat diced onions until translucent. Turn heat to medium high and add beef and sear well. Be careful not to burn onions.
4. Add garlic and tomato product and then add water to cover beef.
5. Cook for 30 minutes and then add beans. Cook until beans and beef are tender.