Beckett’s Table Cincinnati Chili Deviled Eggs
This week Hickman’s Eggs held a Perfect Game Day Snack competition in which local chefs, restaurants and home cooks were able to submit their recipes for consideration. The prize? Aside from bragging rights, they would receive $1,000 to donate to their favorite local charity. Judging took place on January 28th and while we are still awaiting the announcement of the results we wanted to share with you some of the recipe submissions.
Make sure to take note and add them to your game day must haves!
Chef Justin Beckett’s submission is a Cincinnati Chili Deviled egg. Enjoy!
- 2 pounds ground beef
- 1 large onion peeled and medium diced
- 4 cloves garlic peeled and minced
- 1 quart roasted or stewed tomatoes
- 4 ounces tomato paste
- 1 quart white wine
- 2 Tbsp. cocoa powder
- 2 tsp. cumin
- 2 Tbsp. paprika
- 1/4 tsp. ground cinnamon
- 1/2 tsp. cayenne
- 1/8 tsp. ground cloves
- pickled onion for garnish
- pasta noodle for garnish
- shredded yellow cheddar for garnish
- 6 hard boiled eggs
- green herbs like parsley, radish sprouts, etc. for garnish
- For the chili: Heat a heavy bottomed pot and saute onion with just enough oil so that they do not stick. Add in the ground beef and caramelize the onion and meat. Pour in the white wine to deglaze the pot and stop the searing. Add in the next 10 ingredients and simmer for 45 minutes, stirring often.
- To assemble the egg: Fill the egg white with roasted garlic and smoked onion yolk filling, Place a noodle or two on top. Pour on the chili and then top with cheese, pickled onions and something green to garnish.
About the Author - Taryn Jeffries
Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame) Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them. In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.
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