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9th Annual Charitable Chili Cook-Off Judges' Choice Winning Recipe! Lost Lake Chili

9th Annual Charitable Chili Cook-Off Judges' Choice Winning Recipe! Lost Lake Chili

We had a blast at the 9th Annual Charitable Chili Cook-Off! Thank you to our emcee James VanOsdol and all of our judges, contestants, attendees, sponsors, volunteers, and staff who made this fundraiser a delicious night to remember.

This year's winners were Dani Kaplan and Fred Noinaj of Team Lost Lake! Many of you know Lost Lake as the popular tiki bar in Logan Square, but they also have an amazing food menu! Team Lost Lake wowed judges Doug Sohn (Hot Doug's), Daniel Gerzina (Eater Chicago), Sabina Ott (Terrain Biennial 2017), Kate McKenna (West Town Chicago), and Diane Honeyman (Windy City Cafe) with their Lost Lake Elixir.

The recipe is below for you to enjoy at home!

Lost Lake Elixir (Serving size: 2 gallons)

Brisket Ingredients:

  • 5 pounds brisket, cut into 1/2” cubes
  • 1/4 canola oil
  • 1 large onion, small diced
  • 2 TBSP. garlic, minced
  • 1 tsp. ground coriander 
  • 2 TBSP. ground cumin
  • 3 TBSP. hot chile powder
  • 3 TBSP. brown sugar
  • 3 C. crushed tomatoes 
  • 1 12oz dark beer
  • 1 C coffee
  • Salt to taste.

Brisket Method:

  • In a large pot, over high heat, add oil.
  • Working in small batches, brown the brisket.
  • Once all brisket is browned, put it aside. Pour off all but 2 tablespoons of oil. 
  • Reduce heat to medium. Add onion and garlic to the pot. Add a pinch of salt and cook for 5 minutes until onions are translucent. 
  • Add coriander, cumin, chile powder, and brown sugar and cook for 1 minute.
  • Add tomatoes, beer, and coffee. Cook for 5 minutes.
  • Add brisket back to the pot. Cover with just enough water to cover the meat.
  • Bring to a boil. Reduce to a low simmer and  cover.
  • Cook for 2-3 hours or until the brisket is tender. Skim off any fat the rises to the top.
  • Add beans and adjust seasoning with salt. 

Pork Ingredients:

  • 5 pounds of ground pork
  • 2 TBSP. canola oil
  • 1C garlic, minced
  • 1C ginger, minced
  • 2 TBSP. ground Szechuan pepper
  • 1 C shaoxing wine
  • 1 1/2 C  black vinegar 
  • 1/2C cane vinegar 
  • 6 C of pork stock
  • 3 TBSP. Tapioca starch, mixed with 3 TBSP. Water
  • 1/2 C salted black soy beans
  • 1C scallion whites, sliced into 1/8” rounds
  • 3 TBSP. Chile Oil

Pork Method:

  • In a large pot, over high heat, add oil. 
  • Add ground pork to the pot and cook until browned. 
  • Once the pork is browned, reduce heat to medium and and garlic, ginger and Szechuan pepper. Cook for 5 minutes. 
  • Add shaoxing wine, black vinegar, and cane vinegar. Cook for 5 minutes. 
  • Add stock and bring to a simmer. 
  • Slowly add tapioca slurry until thickened.
  • Add salted black soy beans, scallions, and Chile oil. Cook for another 10 minutes.

 Combine the pork mixture and brisket mixture together and cook for 20 minutes over low heat.