1 pound ground beef, chicken or pork
1 pound fresh chorizo sausage, uncooked (remove from casings)
3 tbsp butter
4 cups diced onions
2 cups kidney beans, cooked
1 cup pinto beans, cooked
2 cups diced tomatoes
1 quart beef stock
1 tsp smoked chipotle powder
2 tbsp chopped garlic
1 tsp onion powder
1 tbsp cumin
1 tbsp dried coriander
1 tbsp dark chile powder
1 lime, juiced
1 tbsp kosher salt
1 tsp hot sauce
Cheddar cheese and fresh cilantro for garnish
Put the sausage and meat in a pot, add the onions and saute untill the meat is cooked and the onions are soft. Add the garlic and cook one minute. Add the stock, and remaining ingredients and cook till thickened, about an hour and a half.
Serve with chopped cilantro and cheese on top. Serves 8.
When the weather is bone-chilling, the only antidote is chili.
And when you think about football, you think chili.
And there’s a big game Saturday.
Have we got some chili for you!
We’re not going to get into discussions about The Best Chili in Fells Point, but we can say we like Nancy Longo’s chili very much. Very, very much.
It’s good old tailgate chili, with ground meat, beans, tomatoes and spice, only more so. It’s a chili-er chili, so to speak.
“Chili means different things to different people,” says Longo, chef-owner of Pierpoint Restaurant on Aliceanna Street. “There’s Cincinnati chili, with pasta, and East Coast chili, with tomatoes and beans, and Southwest chili that has all those infused flavors. This is my interpretation, my little uptick of chili.”
Pierpoint has spent two decades on Baltimore’s dining A-list, and Longo has brought a number of honors home to her native city—a James Beard Humanitarian Award nomination, appearances on Pierre Franey’s “Cooking in America,” the Today Show, and several Food Network shows, articles in the New York Times, Saveur, Woman’s Day and several trade publications, a Celebrated Chef award from the National Pork Producers Board and more.
Longo is Baltimore born and bred, and her restaurant is decorated with vintage posters, souvenirs and autographed pictures.
Her father, Nick Longo, was a bantamweight boxer who fought at the Fifth Regiment Armory, the Coliseum and Carlin’s Park in the late 1930s and after World War II.
On the side, he sold Formstone door-to-door. How Baltimore can you get?
Longo served as film director Barry Levinson’s personal chef during the filming of “Liberty Heights.” They used to talk quite a bit, and Levinson asked about her father. “I said ‘It’s pretty simple. Think “Raging Bull” meets “Tin Men,”’ she laughs. “He understood that well.”
(“Tin Men,” starring Richard Dreyfuss, Danny DeVito and Barbara Hershey, was about men who sold aluminum siding door-to-door, and the second in Levinson’s Baltimore Trilogy. The other films were “Diner” and “Avalon.”)
Longo is a Ravens fanatic. For 11 years, she has represented the team at the annual Taste of the NFL, a charity fundraiser held during Super Bowl Week to fight hunger and homelessness. For the first 10 years, she worked her table with Ravens kicker Matt Stover, and they became friends. Longo is one of the legions that is still mad at head coach John Harbaugh for cutting Stover before the 2009 season—though she likes Billy Cundiff, the Ravens All-Pro placekicker who will work with her at this year’s event.
Last year, with the New Orleans Saints and the Indianapolis Colts playing in the Super Bowl, Longo wore a commemorative 1958 Baltimore Colts sweatshirt for Taste of the NFL.
“The Saints fans thought I was rooting for the Colts. I told them, ‘You don’t understand. Wearing this sweatshirt is an insult to them.’ But people got upset so I went and changed.”
Besides the restaurant, Longo offers catering services and cooking classes for adults and children. Before this week’s Ravens game, a passel of 10-year-olds will be learning how to make stew.
“It will be interesting,” says Longo. “It will run right into the dinner service.”
1822 Aliceanna St., Fells Point