Chef Adam Cho, Chef de Cuisine
The Spice Master
Chef Adam Cho's love of food is in his blood. He's a first generation Korean-American, who comes from a family that loved great food, and inspired great cooking. He says, "There was always creativity in our kitchen. All of my fondest memories are with my family and food."
Chef Cho's journey to the epicenter of Lake Las Vegas food has been a whirlwind: He graduated from Creighton University with two degrees, then set off to culinary school in Arizona to pursue his passion for cooking. He moved to New York, where he continued to develop his skills at Todd English's Olives in Union Square. He returned to Arizona for a stint at an award-winning wine and tapas bar, before making the move to the great culinary capital and our Las Vegas restaurant.
As Chef de Cuisine at Rick's Cafe, Chef Cho mixes American and Mediterranean styles, infused with exotic spices to create exciting and delectable dishes. He won second place in the People's Choice Awards for his Three-Bean Chili at the National Chili Cook-off in June, 2008. He's known as the Spice Master, and invites guests to sign up for his SpiceSKool at Loews Lake Las Vegas.
Chef Cho's Award Winning 3-Bean Chili Recipe
INGREDIENTS
- 1/2 lb beef short ribs (or you can buy cooked brisket from the store)
- 1/2 lb ground beef
- 1/2 lb chuck steak (cut into pieces)
- 1 yellow onion diced
- 1 green bell pepper diced
- 3 cloves of garlic diced
- 1-16 oz can dice tomatoes
- 1-12 oz can garbanzo beans
- 1-12 oz kidney beans
- 1-12 oz black beans
- 1 cup white beans
- 1 cup roasted green chili
- 1 bay leaf
- 2 tbsp ground ancho chili (sub 2 tbsp of dark chili powder in place of ancho)
- 1/4 c roasted green chili
- 1 tbsp ground cayenne
- 1 tbsp ground cumin
- 1 tsp habanero flakes (can sub 1tbsp of chili flakes)
- 2 tbsp smoked paprika
- 1/2 c brown sugar
- 2 tbsp molasses (optional)
- Water to cover
PROCEDURE
- Drizzle olive oil in a large heavy pot.
- Once hot drop in all the meat, onions and garlic.
- Cook for 10 minutes then add bell peppers and all the spices. Cook until spices are fragrant.
- Add beans, tomato and green chili. Stir until mixed.
- Add water to cover and simmer for 1-2 hours.
- Remove from heat and serve with cheese and sour cream.