With cooler weather upon us (most days), it’s time for your favorite fall recipes. Our Executive Chef Jeremy Godish is sharing his chili recipe with you.
Chef Jeremy’s Three Bean Chili
Makes: Approx. 1 Gallon
1 oz. Olive Oil
3 each Yellow Onion, Small Dice
2 each Red and Green Bell Peppers, Small Dice (4 Peppers Total)
5 lb. Ground Beef (You can use venison, turkey, chicken, etc. if you don’t want beef)
2 cups Crushed Tomatoes, Canned
5 cups Beef Broth
½ cup Mild Chili Powder
3 Tbsp. Coriander, Ground
1/3 cup Cumin, Ground
¼ cup Granulated Garlic
1 Tbsp. Ground Black Pepper
1 Tbsp. Kosher Salt
¼ cup Hot Chili Powder (Add more mild chili powder if you don’t want the hot)
¼ cup Roasted Garlic Seasoning
1 cup Black Beans, Canned, Rinsed
1 cup Kidney Beans, Canned, Rinsed
1cup White Northern Beans, Canned, Rinsed
¼ cup Corn Starch
3 Tbsp. Water (Use enough in the corn starch to make it look like heavy cream)
- Place the olive oil in a large pot over high heat and let the oil get hot.
- Add the onions and peppers and sauté over high heat until the onions are translucent.
- Add the ground beef and chop and stir until the meat is cooked.
- Add the crushed tomatoes, beef stock and all of the spices and bring to a boil.
- Add all of the beans and bring back to a boil.
- Mix the corn starch and water so it looks like heavy cream and add it to the chili. The chili must be simmering for it to thicken. Add more or less depending on how thick you want your chili. Once added, let simmer for a minute or two, making sure to stir constantly and then turn it off.
- Your chili is ready to eat.
Meet the Chef – Jeremy Godish:
Growing up in Charleston, WV, Jeremy’s mother and grandmothers were all great cooks and as he got older his interest in cooking peaked. Nobody in his family works in the business so it surprised his parents when he said he wanted to be a chef. He attended the Culinary Institute of America and made his way to Columbia when he accepted a job at the Palmetto Club. He joined the team at Riverbanks 3 years ago and brought with him 15 years of events and catering experience. Jeremy says that when he tells people he is a chef at a zoo they always give him an odd look. That is the same look he gave when he was offered the job. But after 3 years he is still extremely impressed with what we do every day, not only at Riverbanks, but throughout SSA, constantly striving to raise the bar for both the catering and QSR (quick service restaurant) industry. Jeremy enjoys working with the high school students in the kitchen because he feels he can instill some type of good work ethic into them to help them succeed in whatever they do.