Cafe 5: Chicago Chef Shares Unique Take on Chili Recipe - NBC Chicago
Worth the Trip
Travel Destinations in the Midwest

Cafe 5: Chicago Chef Shares Unique Take on Chili Recipe

    processing...

    NEWSLETTERS

    Chicago Chef Shares Unique Take on Chili Recipe

     

    Ahead of the gourmet chili cook-off at Chicago Gourmet, Diana Davila, executive chef and owner of Mi Tocaya Antojeria, stopped by to show off her unique take on chili recipes.

     

     

     

     

    (Published Wednesday, Sept. 11, 2019)

    Ahead of the gourmet chili cook-off at Chicago Gourmet, Diana Davila, executive chef and owner of Mi Tocaya Antojeria, stopped by to show off her unique take on chili recipes. 

    The star-studded chili competition set for Sept. 28 will bring some of the city's biggest chefs together to see "whose creation will reign supreme." 

    Tickets are available here

    Chiles Rellenos Recipe 

    Cafe 5: Hamachi Crudo Recipe With Sepia, Proxi Chef Andrew Zimmerman

    [CHI] Cafe 5: Hamachi Crudo Recipe With Sepia, Proxi Chef Andrew Zimmerman
    Andrew Zimmerman, executive chef of Sepia and Proxi, stopped by Cafe 5 to showcase his Hamachi Crudo recipe with grapefruit, coconut, red curry rice and green chili.
     
    (Published Thursday, Aug. 15, 2019)

    Sauce Ingredients

    • 10 tomatoes, diced (whatever is in season; should be full-size, e.g. no cherry/grape tomatoes)

    • 1 tsp Chile de árbol, toasted

    Green City Market Chef Barbeque: What to Know

    [CHI] Green City Market Chef Barbeque: What to Know

    The foodie event of the summer is coming up. The Green City Market Chef Barbecue will bring dishes from some of the top chefs in the city. Alex Maragos is with one of the chefs. 

    (Published Monday, July 15, 2019)

    • Salt 

    Instructions

    1. In a bowl, season tomatoes and Chile de árbol with salt

    Chicago Gourmet to Return With a New Theme

    [CHI] Chicago Gourmet to Return With a New Theme

    Chicago Gourmet returns with a nwe theme to recognize all things food and entertainment. Alex Maragos reports from Cafe 5. 

    (Published Thursday, July 25, 2019)

    2. Using your hands, mash them until the skins soften and break apart

    3. Let sit overnight

     

    1. In a pot over low heat, cook until the mixture is reduced by 15%

    2. Purée in food processor or blender 

    Chiles Ingredients

    • 1 oz garlic, minced

    • 1 onion, diced

    • 5 oz squash blossom, diced

    • 1 lb shredded cheese

    • 8 fresh, full-size chiles of your choice

    Instructions

    1. Sauté garlic, onion and squash blossoms with sunflower oil in a pan over medium heat until softened

    2. Let cool

    3. Cut a slit in one side of each pepper and remove seeds (keep the stems)

    4. Stuff chiles with garlic, onion, squash blossoms and shredded cheese

    5. Wrap in aluminum foil and grill for roughly 10 minutes (or until the chiles are hot and cheese is melted)

    6. Remove from heat, top with sauce and cilantro (or herbs of your choice)

    Get the latest from NBC Chicago anywhere, anytime

    • Download the NBC Chicago App

      Download the App

      Available for iOS and Android