NEW YORK (WLNY) — She torched the competition at last year’s New York Chili Fest.
Now Barbara Sibley, chef and owner of Mexican restaurant La Palapa, is going for a repeat.READ MORE: Israel's Parliament Approves New Government, Ending Netanyahu's 12-Year Rule
She’s bringing her secret sauce to the 2013 edition of Chilifest at Chelsea Market on Sunday. But first, she stopped by The Couch to give us a taste.
La Palapas Award Winning Chili RecipeREAD MORE: Ned Beatty, Legendary Character Actor Known For 'Deliverance,' 'Network,' Dead At Age 83
2 lbs Ground Beef
6 guajillo chiles
12 chiles de arbol
2 cups chopped onion
2 tablespoons chopped garlic
2 cups tomato puree
1 teaspoon ground cloves
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon thyme
1 bay leaf
2-3 tablespoons salt
¼ cup corn oil
2 cups cooked pinto beans
1 cup chopped red peppers
1 cup chopped poblano chiles
½ cup chopped jalapeños
1 tablespoon chopped cilantro
1. Wipe the chile de arbol and guajillo chiles clean with a damp paper towel. Place in a non reactive bowl and pour one cup of boiling water over them. Allow to soak for 20 minutes. Blend well in a blender with as much of the soaking water as is need to blend well. Strain through a sieve. Set aside chile puree.
2. In a deep sauté pan or 3 quart stock pot add the corn oil, onion and garlic and cook at medium heat until translucent. Add the beef and sauté until cooked.
3. Add the tomato and chile puree to the beef and cook for about 3 minutes at medium heat. Add in the cloves, cumin, black pepper, thyme, bay leaves and salt. Continue to sauté for one or two minutes or until the spices are aromatic.MORE NEWS: Italian-Americans Take Issue With Randolph, N.J. Board Of Education's Decision To Drop All Holidays From Calendar
4. Stir in the cooked beans, chopped red pepper, poblano chiles, jalapeños and cilantro. Lower heat to a simmer and cook about 15 minutes or until some of the liquid is reduced.
5. Chili is always best the next day when the flavors mellow.