THE CHEF’S TABLE – Spiltsville Luxury Lanes


CHEF Lazaro Padron
FACTS A Miami native, Lazaro has always had a passion for cooking. He began working in the hospitality industry at age 16, continuing on to earn his degree in Culinary Arts from Johnson & Wales University.  He has worked with several well-known chefs in South Florida over the years. Lazaro has been the Kitchen Manager at Splitsville for the past year, and eventually hopes to own a restaurant.


Recipe for 4 people.
1 large onion
4 stocks of celery
1 poblano pepper
1 serano pepper
2 jalapenos
3 chili peppers
2 cloves garlic or 1/4 teaspoon garlic powder
1/4 lb  Chopped bacon
1 lb ground Venison or lean ground beef
3 tablespoons for bacon fat
1 tablespoon chili powder
1 tablespoon paprika
2 teaspoons chopped fresh or 1 teaspoon dried oregano leaves and thyme
1 teaspoon ground cumin
1/2 teaspoon salt and black pepper
2 cups of red wine
2 cups of beef or venison stock
1 can (14.5 oz) diced tomatoes, drained
1 tablespoon of apple cider vinegar

Peel and small dice the onion and celery.
Remove all seeds from peppers and dice.
Slice garlic cloves thinly and chop the bacon.
Heat the pot and once hot add the bacon fat.
Keep at mid heat and then add the garlic, onions and peppers.
Stir for 4-5 mins, then turn the heat to a mid-high.
Add the ground venison and cook for 3 mins.
Add the red wine and maintain the same heat wait till the red wine has reduced by a 1/3, then add the stock and tomatoes.Add all the seasonings, and bring the chili to
a slow simmer with low heat and hold it for about 20 mins.
Then stir add the vinegar hold for 3 mins longer then turn your heat off.
Now you are ready to serve.


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