This was a simple recipe we hijacked in college and turned into “Beer Chili,” using long-neck bottles of Red, White and Blue Beer. Hey! Don’t laugh, we went to school in Milwaukee and there was a sale on long-necks! No doubt, there was a lot more beer poured into this chili then, than what the recipe prescribed.
Beer ChilI
1 lb. lean hamburger
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
1 can dark red kidney beans
1½ tbsp. chili powder, add more to taste
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Nicklow’s, a signature Greek Restaurant in the Twin Cities, closed in 2014 after the loss of founder Bill Nicklow. The Minneapolis Star Tribune (link: http://www.startribune.com/local/224725502.html) wrote about Nicklow: “Greek restaurateur Bill Nicklow came to America at 13, unable to speak English, with a boyhood that included living in a cave and begging for food after Nazis burned his village and killed his father.
“In his pockets, young Billy carried only $3. In his heart, he carried a rich love and devotion for his family that stayed strong throughout his life.
“Nicklow worked nearly all his free time in high school in Minneapolis to pay his sister’s dowry and support his mother in their tiny village in Greece, which he later helped rebuild. He worked to bring his two younger brothers and other relatives to America, where they built a string of restaurants that have served the metro for more than 50 years.”
Nicklow’s Executive Chef Andy Ortis provided this meatball appetizer to upscale grocer Lunds, who advertised it in the early 2000’s on recipe cards.
Nicklow’s Greek Meatballs
1 lb. lamb, ground
1 tbsp. mint, chopped
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