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Rare Cuts Magicial Western Chili

After meeting with Chef Paul Prudhomme at Rare Cuts a few weeks ago and the weather turning colder and colder, we decided to make Chef Paul’s delicious Western Chili. Like all of our recipes though, we decided to give it a Rare Cuts twist.
1 teaspoons ground nutmeg
1 teaspoons ground cinnamon
1 teaspoon ground coriander
1/2 cup yellow cornmeal
3 tablespoons vegetable oil
1 1/2 cups finely diced fresh Anaheim chile peppers
4 cups chopped onions, in all
5 cups beef stock, in all
1 1/2 cups chopped green bell peppers
1 1/2 cups chopped yellow bell peppers
1 1/2 cups chopped red bell peppers
2-28 oz cans Cento Stewed Tomatoes.


Combine the first eight ingredients together in a small bowl to make the Seasoning Mix.  Toast the cornmeal in a 6 to 8-inch skillet over high heat, stirring constantly, until it turns light brown, about 10 minutes, then remove from the skillet to stop the toasting.

Heat the oil in a 5-quart pot over high heat just until the oil begins to smoke, about 4 minutes.  Add the meat and 4 tablespoons of the Seasoning Mix.  Cook, stirring frequently, until the meat begins to brown, about 4 minutes.  Stir in the fresh Anaheim peppers and 2 cups of the onions.  Cook, stirring and scraping occasionally, for 7 minutes.  Add the cornmeal and 1½ cups of the stock, vigorously stir and scrape the pan bottom, then add all the bell peppers, the remaining remaining onions and the tomatoes.  Stir and scrape the pan bottom and stir in the remaining stock and the remaining Seasoning Mix.  Bring to a boil, then reduce the heat to low, cover, and simmer, stirring occasionally, until the meat is tender and the chili is thick, about 1½ hours.

Remove and enjoy!


Rare Cuts Kolaches

Texas Style Kolaches (or  Klobasnek) made with Rare Cuts New Orleans Flare. They’re simple to make, absolutely delicious to eat. Make them with family members during Christmas and enjoy them around the tree!





  1. Sprinkle the yeast over warm water in the bowl of your stand mixer. Let proof for 5 minutes, until foamy/creamy.
  2. Turn the mixer to low and add the milk, melted butter, 2 eggs, sugar, and salt until mixed thoroughly.
  3. Add the flour in two batches (start with the low amount) and mix only until just combined. The dough will be tacky but should be firm enough to crawl up the dough hook. Add additional flour as necessary.
  4. Cover with plastic wrap and let rest for 1-2 hours, until dough has doubled.
  5. Punch down and refrigerate covered overnight or for at least 4 hours.
  6. Divide dough into ~2.5 inch balls (I weighed mine at 2.5 oz each) and set on a lined baking sheet.
  7. Cover and let rest for 15 minutes.
  8. Flatten each dough ball and top with a couple slices of jalapeno and pinch of grated cheddar (if using) and place the sausage on top.
  9. Bacon Egg and Cheese Variation: Cook the Bacon and Egg in separate pans. Put a good size helping of cheese, bacon, then egg on top of the dough.
  10. Wrap the dough around the fillings, pinching the edges together and placing seam-side down on the baking sheet (Bacon, Egg and Cheese ones will be rounded pinched together around the ingredients creating almost a “stuffed dough ball.”
  11. Cover and let rest for 20 minutes, while preheating oven to 375.
  12. Bake for 25-30 minutes, until browned.
  13. Let the kolache cool for 20 minutes and serve.
  14. Leftovers will keep tightly wrapped in the fridge for 3-4 days and can also be frozen.

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