To answer all who’ve written in about the closure of the Stardust and begging, "Please say it isn’t so," we’re afraid that it is, although no fixed date has been announced as yet — just "sometime in 2006."
But every cloud, as they say, has a silver lining and we can at least make the boys from Cleveland happy: We contacted Chef Rocky at the International Palms Café and he has very kindly supplied his chili recipe, which will now be forever immortalized in the QoD archives:
Ingredients:
Ground beef (medium grind) — 3 pounds Kidney beans — 2 regular size cans (rinsed) Whole pinto beans — 2 regular size cans (medium spice) Diced tomatoes — 2 regular size cans Whole white onion — diced Beef stock Granulated garlic Tabasco sauce Chili powder Water
Method:
Add ground beef to skillet and simmer for approx. 5 minutes; pull and drain grease, return to heat, and add diced onions, 1 teaspoon garlic, 1 teaspoon chili powder, and 1 teaspoon Tabasco sauce. Allow to simmer for 5 minutes.
While still simmering, add diced tomatoes, kidney and pinto beans, and 3 ounces beef stock. Add 24 ounces of water and let simmer for 15 minutes or until desired consistency.
* Note: If needed, add beef stock and additional spice for desired taste. For spicier chili, add three fresh finely diced jalapeno peppers while cooking.
