What could be more comforting than a big pot of chili on a cold winter weekend? We tapped into a pair of renowned caterers who share their recipes for meat-based chili. Susanna Keefer of Susanna’s Catering in Morrisville suggests beef brisket chili while Sarah Moran of Cloud 9 Caterers opts for pork and turkey.
Keefer developed her culinary chops while serving as a chef on private yachts, which encouraged her to explore a range of cultures and cuisines. In 2003 she started Susanna’s Catering, based in Morrisville, where she incorporates locally sourced ingredients and flavors in her globally inspired dishes. “The talented and hardworking farmers and food artisans are unparalleled in Vermont,” Keefer notes. “It’s a true pleasure to cook here!”
Moran opened Cloud 9 Caterers in 1988. “Living in Vermont necessitates being creative. Running a catering business while raising my family allowed me to manage my own schedule,” she says. Moran credits her talented team—and the quality of product raised by local farmers and producers—for helping Cloud 9 to become a steadfast Burlington resource. “There’s nothing routine, commercial or commonplace about Vermont—that’s what makes catering here so fun!”
So pull out your biggest Dutch oven, invite a crew of friends, and ladle out bowls of hearty warmth!
Pork and Turkey Chili with Pinto Beans
Beef Brisket Chili with Vermont Beer, Delicate Squash and Cannelini Beans
