Smith & Wollensky Partner With Clarke: Social Distance Chili

Events Recipes   

At Smith & Wollensky we are all committed to giving back during this time. With that, our team is looking at ways to continue community outreach and work with local partners,  like Clarke – New England’s Official Sub-Zero, Wolf & Cove Showroom and Test Kitchen.

Clarke has been a cornerstone of the appliance industry in New England. For 50 years, Clarke has grown to be the nation’s most exemplary distributor with three award-winning showrooms (known as the region’s ultimate kitchen resource centers), a Culinary Center teaching cooking to homeowners throughout New England, a nationally known appliance service company and a network of stellar independent retail dealers.

In a time of crisis we wanted to work with local partners to showcase that we are now, more than ever, committed to working as one team and staying in touch with our guests and customers no matter what. So we thought, who better to partner with to create our favorite Smith & Wollensky dishes during this crisis, in the Clarke Showroom and Test Kitchen and bring them into your homes and kitchens via video!  Thank you to the team at Clarke for continued support and assistance!  We’ll all get thru this TOGETHER!

See below our latest recipe and video to follow along with Chef Matt at the Clarke Showroom and Test Kitchen, for you to go along with at home, in your own test kitchen.




Follow @ChefMattKing on Instagram to stay up to date with what he is cooking


Serves 8-10

1.5 lb. Ground Beef (ideally short rib)

1.5 lb. Diced Short rib or Tri Tip 1/2 inch pieces

½ Cup Vegetable Oil

1 Lb Diced Onion

8 ea Garlic Cloves

20  Oz Dark Beer – Preferably Guinness

2 Cups Beef Broth

8 oz Tomato Paste

4 ea Roasted New Mexican Chiles (Diced) Hatch or Anaheim Chiles are best

4-6 Jalapenos, Minced seeds removed

¾ Cup Chile Powder

3 Tbsp Ground Cumin Seed

1.5 Tbsp Dry Oregano

12 oz Canned Black Beans

12 oz Canned Red Kidney Beans

Salt and Black Pepper to Taste


  • Brown the ground beef in the oil and reserve, leaving the oil in the pan.
  • Brown the diced beef in the reserved oil and remove, leaving the oil in the pan.
  • Sauté the onions and the garlic in the reserved oil until soft.
  • Add the Beer, Reserved Beef and tomato paste, bring to a boil.
  • Reduce the heat and simmer for one hour.
  • Add half of the beef broth and the remaining ingredients, simmer for an additional hour.
  • Add beef broth as needed to desired thickness.
  • Season to taste with salt and pepper

Check out our last recipe for our Cajun Rub Filet here!