Fifty South’s Farm to Table Chili

“We use all local ingredients, shop around the seasons and go with what the farmer recommends. We always work with farmers directly, and often visit the farm itself to make sure we know what we’re getting, who’s growing it and how,” chef Kim Klopstock explains.
Photography By Brent Harrewyn | February 20, 2016


1 pound Lewis Waite pork belly, cut into ½-inch chunks
3 medium white onions, finely chopped 
10 heads garlic, peeled and minced
1 large leek, sliced thin
1 heart of celery, finely chopped
4 medium poblano chilies, finely chopped 
1 serrano chili, finely chopped 
2 pounds Long Lesson Farm ground beef
2 cups cooked pinto beans
4 tablespoons finely chopped parsley
1 tablespoon ground cumin
2 tablespoons oregano
1 quart ground tomatoes
Salt to taste
Cayenne pepper to taste
4 tablespoons finely chopped cilantro (optional)
Water if needed
In a heavy-bottomed pan, sauté pork belly, chopped onion, garlic, leeks, celery heart and both chili peppers. Then add ground beef and sauté until lightly cooked, adding pinto beans, parsley, cumin, oregano. Once all ingredients have been mixed, add tomatoes, salt and cayenne to taste and cilantro if using. Simmer, adding water if needed. I like to serve the following day, but you can certainly serve after one hour of low heat. Serve with corn bread, regular bread and butter or a beautiful seasonal salad. 
Fifty South is located at 2128 Doubleday Avenue, Route 50, Ballston Spa. 

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