Fresh Sheet: Long-gone chili parlor’s recipe published

Bob’s Chili Parlor is long gone.

The downtown restaurant closed in 1961 after operating since 1905. But its chili recipe is included in a new cookbook of lost recipes.

Bob’s Chili is the only recipe from Spokane in “The Book of Lost Recipes” by Jaya Saxena. The next closest are three recipes from Henry Thiele’s in Portland (1932 to 1995) and the melon soup from Ruby Chow’s in Seattle (1948 to 1979).

Published by Page Street Publishing Co., the hardcover $24.99 cookbook features vintage recipes from 40 now-closed eateries around the U.S. Recipes come from restaurants that opened as early as 1788.

Bob’s Chili

From “The Book of Lost Recipes” by Jaya Saxena

7 green bell peppers, chopped and divided

1 ounce mixed fresh herbs (oregano, parsley, thyme)

Juice of 1 lemon

Salt to taste

A few drops of clove oil

6 pounds beef, cut into small pieces or coarsely ground

4 cloves garlic, chopped

1 small onion, chopped

6 bay leaves, tied in cheesecloth

2 cups beef tallow, melted

½ teaspoon cumin

1 teaspoon oregano

2 cups beef stock

½ cup ketchup

To prepare the peppers, take 6 of the chopped peppers and soak them in warm water for 20 minutes. Pour off the water and blend until fine, then simmer with 3 cups water for about 30 minutes, until it achieves almost the consistency of ketchup. Set aside.

Prepare herb sauce by taking the mixed herbs and simmering them, in 2 cups water, covered, for 30 minutes. Strain, and add to the water the lemon juice and a pinch of salt, and simmer for 10 minutes. Remove from heat and add the clove oil. Set aside.

Place the meat, garlic, onion, more salt (to taste), bay leaves and melted tallow in a large pot, and braise over medium heat for about 35 minutes, until red color has come out of the meat. Add cumin, oregano and 1 cup water and braise for another 15 minutes, then remove the bay leaves, add the pepper sauce and reduce the heat to low. Simmer for half an hour. Stir in the beef stock, the remaining chopped pepper, ketchup and herb sauce, and simmer for another hour. Bring heat up to high and rapidly boil for 5 minutes, then let rest for half an hour. Skim the fat from the top, check for salt and serve.

Yield: 10 servings

Evening in Tuscany

This Italian dinner and auction is doubling in size and moving to a new location.

There’s room for 200 guests at Barrister Winery at 1213 W. Railroad Ave. for the benefit for the YWCA of Spokane. Funds raised will go toward the organization’s Safe Shelters and other programs for women and children.

An Evening in Tuscany features artichoke-pesto lasagna by chef Gina Lanza as well as wine, desserts and music all centered around the Tuscan theme. Reservations are required. Tickets cost $70 each and can be purchased online or over the phone. Payment can also be sent via mail to Melanie Wilson, YWCA of Spokane, 930 N. Monroe St., Spokane, WA 99201.

On the web: www.ywcaspokane.org.