From the menu of … Seasons 52 Fresh Grill, 3050 Peachtree Rd., Atlanta; 404-846-1552; www.seasons52.com
Q, I love chili and one of the best I’ve tried is Seasons 52’s Beef and Black Bean Chili. I would be thrilled if you could get the recipe! Thanks very much.
Sharon Jones, Atlanta
A. Camille White sent us this recipe from the menu of seasonally-inspired meals offered at Seasons 52 Fresh Grill. The restaurant is known for its smart dining options with all recipes under 475 calories. While many chili recipes are cooked on top of the stove, this recipe calls for braising the beef in the oven.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to email@example.com and put “From the menu of” and the name of restaurant in the subject line.
Seasons 52’s Beef and Black Bean Chili
Hands on: 30 minutes
Total time: 2 hours, plus one hour for marinating beef
The restaurant suggests using chuck, shoulder or round for the beef in this chili, or substituting venison, lamb or bison.
2 tablespoons all-purpose flour
11/2 tablespoons chili powder
11/2 tablespoons paprika
11/2 tablespoons ground cumin
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
11/2 pounds beef, trimmed of fat and cut into 1/2-inch cubes
2 tablespoons canola oil
1 onion, finely chopped
2 red bell peppers, seeded and diced small
2 poblano peppers seeded and diced small
3 fresh garlic cloves, minced
1 jalapeno pepper, seeded and minced fine
4 tablespoons chopped fresh oregano
2 (12-ounce) bottles Guinness stout or other dark beer
2 cups tomato sauce
1 tablespoon Chipotle Tabasco
2 (15-ounce) cans low-sodium black beans, drained and rinsed
1/2 cup fresh lime juice
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
Cornbread, sprigs of cilantro and parsley and low-fat sour cream for garnish
In a small bowl, stir together flour, chili powder, paprika, cumin, salt and pepper. Rub beef cubes with spice mixture, making sure to cover all sides. Put beef in large bowl, cover and marinate in refrigerator for one hour or overnight.
Preheat oven to 325°F.
In a large heavy saucepan, heat oil over medium-high heat. Add beef cubes and sear until crispy and browned on all sides. Do not crowd pan. If necessary, brown beef in batches. As beef is done, remove and set aside.
Reduce heat to medium and add onions, bell peppers, poblano peppers and garlic. Cook 3 minutes, stirring often. Add jalapeno and oregano and continue to cook and stir for 1 minute. Remove vegetables from pan and set aside.
Pour beer into pan and stir to dissolve browned bits on the bottom of the pan. Bring beer to a boil and cook until reduced by half, about 4 minutes. Add tomato sauce and Tabasco and bring mixture to a simmer. Add reserved beef. Cover pan, transfer to the oven and bake 1 hour, or until beef is very tender.
When beef is tender, add black beans and reserved vegetables. Cover and bake for 15 minutes.
Remove chili from oven. Stir in lime juice, cilantro and parsley. Serve chili in bowls, garnished with a dollop of sour cream and cilantro and parsley sprigs and cornbread.
Per serving: 267 calories (percent of calories from fat, 43), 15 grams protein, 21 grams carbohydrates, 6 grams fiber, 12 grams fat (4 grams saturated), 33 milligrams cholesterol, 487 milligrams sodium.