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Fiddler's Favorite Recipes Episode 6: Michael Salm's Chili con Carne

April 3, 2020, 12:54 PM · For this next “Fiddler’s Favorite’s” Episode we are going all the way to Zurich Switzerland to my friend Michael Salm, who graciously agreed to prepare his favorite comfort "Chili con Carne” recipe!

Michael Salm chili

Michael has been serving as Assistant Principal in the Orchestra of the Zurich Opera House since 1998 and has been principal Principal of the Gstaad Festival Orchestra since 2013. From 2013 to 2014 he joined the Staatskapelle Berlin in the same position. From 2005 to 2006 Michael was Concertmaster of the Korean Symphony Orchestra in Seoul, South Korea. As a Guest Principal he performed with renowned orchestras such as the Leipzig Gewandhaus Orchestra, NDR Symphony Orchestra Hamburg, Stuttgart Radio Symphony Orchestra, Hamburg Philharmonic Orchestra, Frankfurt City Opera House Orchestra, Camerata Salzburg, Bergen Philharmonic and the Orchestre de la Suisse Romande.

His chili recipe is quick, easy and delicious - ENJOY!


1-1.5 lbs. ground beef
7 garlic cloves
2 onions diced
1 diced red bell pepper
1 tbsp chili powder (adjust according to paste)
1 tsp oregano
1 1/2 tsp ground cumin
cayenne pepper to taste
2 cans kidney beans
3 chipotle peppers in adobo sauce
2 cans chopped tomatoes
Salt and pepper

* Recipe adapted from Nook & Pantry food blog


April 3, 2020 at 07:32 PM · Pretty standard stuff there, but it'll be good. I agree with his amount of garlic and onion. That's the base of a good chili. He used canned chipotle which is very good. I use Aleppo peppers, which I add when I am frying the onions, and I like to use Rotel tomatoes which have the green chilies. For the amount of meat he's using, I would use two of the 40-oz cans of Hanover kidney beans, or one can of kidney beans and one can of black beans. I could get a few meals for my family without using a lot of meat that way. I can get more meaty flavor, too, by using a Knorr beef-flavored stock tub, a teaspoon of MSG or Worcestershire sauce. My kids have never liked bell pepper cooked into chili. I enjoy it, but in deference to them I would instead add a bag of frozen corn.

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