Food: Bull Taco Chili

Recently I was talking with the enthusiastic young couple Lester and Cathy Jones who opened the Bull Taco & BBQ restaurant out on the east side of Roop Street just south of Hot Springs Road. The aroma from this new eatery is quite enticing. Lester graduated from the Shasta College Culinary School in Redding, Calif. in 1980. Since then, he worked in several famous restaurants; The Summit four star at Harrah's at Lake Tahoe, the Bay Hill Country Club in Orlando, Fla. with Arnold Palmer, the Ritz Carlton of Maui, Spago's with the world-renowned Wolfgang Puck and Napa restaurant at the Rio in Las Vegas with Jean-Louis Palladin. Napa was rated the top Las Vegas restaurant by The Wine Spectator. Here Chef Lester shares his wonderful chili recipe which is demanding, but well worth the time and trouble.

Bull Taco Chili

The day before you plan to serve your chili, prepare the following ingredients. Tim uses mesquite wood to smoke all of his meats and vegetables. I recommend it. One can buy these chips at the BBQ-World I refer to following this chili recipe. I suggest you try Lester's chili to see if you agree with me that it is really fine.

2 smoked white onions

2 hot stemmed and seeded jalapeno chilies

4 cloves peeled, smoked garlic

5 smoked tomatoes

1 stemmed and seeded smoked green bell pepper

1/4 cup white wine vinegar

2 dashes Worcestershire sauce

2 pounds chili ground beef

2 pounds chorizo sausage meat

5 cups chili sauce

4 ounces paprika

4 ounces garlic powder

2 ounces black pepper

4 ounces chili powder

4 ounces cumin

2 ounces cayenne pepper

salt and pepper to taste

diced onion and grated cheese

In a smoker either free standing or stove top, smoke onions, chilies, garlic, tomatoes and bell pepper. Place smoked vegetables in blender with vinegar and Worcestershire sauce and blend smooth. Cook ground beef and chorizo in a large pot until no longer pink. Add blended smoked sauce and remaining ingredients. Bring to a boil then simmer for about 30 minutes. Cool and refrigerate overnight to blend flavors and so you may remove excess fat from the top of your chili. Serve piping hot topped with finely diced onion and grated cheese.

BBQ-World

At 3259 Hwy. 50 East in the Albertson's shopping center, you will find this large store filled with a wide variety of grills, smokers and accessories. I was informed they carry a charcoal fired Meco smoker for $89.95 plus tax, and an electric Meco for $129.95 plus tax. These smokers will cook up to a 20-pound turkey which is plenty big enough for me. They carry a wide variety of other smokers up to $900 if one needs that capacity. With the holidays coming up, I picked up one of their electric smokers as I have been told by some of my cooking friends that home smoked turkey, sausages and fish are truly wonderful. It sounds so good to me that I am anxious to try them for myself.

Cottage Cheese Pie

This different way of providing a meal in one dish will please vegetable lovers and can be prepared with low fat cottage cheese and mozzarella to reduce the calorie count.

4 medium sized new potatoes

3 eggs

1 quart cottage cheese

1/2 cup diced green onions with tops

2 cups chopped broccoli

1 cup peeled and grated carrot

1/4 teaspoon cayenne

1/2 teaspoon salt and dash pepper

1 large thinly sliced tomato

1/2 cup coarsely grated mozzarella cheese

In a lightly greased nine-inch deep dish pie pan, layer the thinly sliced potatoes, overlapping to cover bottom and sides. Beat eggs and blend in cottage cheese, onions, broccoli, carrots, cayenne, salt and pepper, blending well. Carefully spread mixture over potatoes and bake in a preheated 350F oven for 35 minutes. Spread tomato slices and cheese over the top. Finish baking for 10 minutes or until a knife comes clean from the center. Serve hot.

Need a recipe? Have a cooking question? E-mail NVAda2@aol.com or write Ada Roelke, The Nevada Appeal, 200 Bath St., Carson City 89702.