I have a special treat for you today. This totally yummy chili recipe comes courtesy of Chef Craig from King’s Highway restaurant at the Ace Hotel & Swim Club.

The Ace is one of our favorite places to stay in Palm Springs and no visit would be complete without hunkering down into a booth at King’s Highway and tucking into this delicious dish. It’s the perfect blend of warmth, and spice. It fills your whole mouth with happiness.

On our last stay, we mentioned to the waiter that I was obsessed with this chili. I offhandedly asked if the chef would consider sharing the recipe with me. The waiter looked at me like I had a few screws loose but low and behold, a few minutes later, Chef Craig had left his busy kitchen and was sitting down next to us – spilling the beans so to speak.

This sort of kindness is so typical of the staff at the Ace. One is truly made to feel more like family than a hotel guest.

So with Chef Craig’s permission, I give you Sirloin & White Bean Chili alla King’s Highway.

Enjoy!

Sirloin & White Bean Chili
Makes approximately 8 cups
Ingredients:
4 tbsp. olive oil
1 large yellow onion diced (reserve @ ¼ cup for garnish)
4 garlic cloves minced
1 lb. ground sirloin
4 tsp. chile powder
2 tsp. cumin
1 16 oz. can of white or pinto beans
1 14.5 oz. can of diced tomatoes
32 oz. organic low fat beef broth
Dash of red pepper flakes
1 tsp. salt
½ tsp. black pepper
1 bay leaf
Cilantro

Heat the olive oil in a large cast iron pot
Sauté onions and garlic until golden & translucent
Add sirloin, chile powder & cumin. Stir together and let beef cook
Add tomatoes and beans with their liquid along with the beef broth
Season with red pepper flakes, salt, pepper & bay leaf
Cover pot and bring to a boil
Remove cover and let simmer for 1 hour, stirring occasionally
Add more seasoning if necessary
Garnish with raw onion and cilantro
Serve with corn bread