Lucky 777 Chili

December 30, 2011 2:40:38 PM PST
This week in Neighborhood Eats, we visit a restaurant that focuses on one type of food: chili!

What better comfort food for the winter.

It will warm you up and chili is great for all that football watching which may happen in your household.

The owner opened this restaurant because his chili hobby could no longer be contained.

Lucky 777 Chili is located at 116 MacDougal Street in Greenwich Village.

Lou St. Angelo loves making chili.

"I love the creativeness, peppers and spices," St. Angelo said.

Four years ago he came up with a hit, seven kinds of peppers, seven kinds of spices and seven kinds of pork.

He called it Lucky 777 Chili because he created during the season the Giants won the Super Bowl.

That's also the name of his new chili spot on MacDougal Street.

It's a street loaded with food options, and here, it's all about the chili.

They serve four kinds daily.

The green chili rotates in, garlic, onions, double smoked bacon, and that's all cooked down for a bit.

Then it's three kinds of green peppers and tomatillos for the flavor and color.

A blend of seasoning is added, and then some venison and chicken.

"It takes about two hours of cooking, and it's better the next day," St. Angelo said.

Mint and cilantro finish the dish off.

Lou does it all in a tiny kitchen with just enough space to accomodate that chili craving.

The chili is served in a bread bowl, on baked fries, and even on a hot dog.

Green Chili Recipe

10 garlic cloves minced
1 medium white onion
1 medium red onion
2 lbs tomatillos (small)
1 lb cubano peppers (6 med)
1/2 lb poblano peppers (2)
1/2 lb jalapeno peppers (4)
1/2 lb green bell pepper (1)
1 bunch cilantro
10 mint leaves
1 cup water or stock
1 cup Spice mix *see below

Spice mix ingredients:
3 tbsp of each:
Ground Corriander
Dry basil
Dry oregano
Dry rosemary
Ancho Chili powder
Chipotle chili powder
Celery salt
Seasoned salt
Sea salt
Black pepper

For meat any white or game meat will do, 4 lbs of it. For the Neighborhood Eats demonstration we used 1 1/3 pound double smoked bacon, 1 1/3 pound chicken, 1 1/3 pound venison.

Basic instructions:
Small Dice all vegetables and meats. Lightly brown garlic over medium heat, add onions and bacon. Cook down for 20 minutes. Add peppers, tomatillos, the seasoning blend, the chicken and the venison. Add 1 cup water (or stock). Cook for 1 ½ hours over low heat. Add cilantro and mint and cook for another 20 minutes.

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