Chef Kevin Thiele is a graduate of Johnson and Wales University. He started working as a line cook at Hotel Viking’s One Bellevue in 2004. His talent, hard work, and passion for cooking moved him up the kitchen ladder in less than three years. He is now the Executive Chef, responsible for creating ingenious menus for One Bellevue and in-room dining. He also supervises the culinary team for weddings, corporate gatherings and social events at Hotel Viking.
Kevin Thiele’s Award-Winning Chili Recipe
In his four years in culinary school, he managed a student dining facility at Brown University. His college internship took place at the famous Great Southern Hotel in County Kerry Ireland where he was a rotational chef. He was also schooled in Koblenz, Germany for wine certification. Prior to that, he was sous chef at Fahrenheit Bar but, is also very dedicated to New England regional specialties and knows how privileged he is to have access to local fish, clams, scallops, lobster and produce on a seasonal basis.
A participant in Newport’s numerous events, Thiele won 1st Place in the 2007 Newport Festival’s Chili Cook-Off. We’re very lucky that Chef Kevin was generous enough to share with us his award-winning chili recipe.
Chef Kevin Thiele’s Award Winning Chili Recipe
4 pounds Pancetta
1 pound Bacon
1 each Onion
5 cloves Garlic
10 pounds Sweet Italian Sausage
10 pounds Ground Beef
1 can Crushed Tomatoes
2 cans Chili Sauce
1 can Chipotle Peppers
1/4 cup Worcestershire
2 cups Chili Powder
2 cups Ground Cumin
1/2 can Black Beans
1/2 can Red Kidney Beans
1/2 can White Kidney Beans
How to Make this Award-Winning Chili Recipe
1. Render Bacon and Pancetta, add onions and garlic, sauté until translucent
2. Add Sausage, Pork, and Beef Cook through and drain out half the fat
3. Add Tomatoes, Chili Sauce and bring to a simmer
4. Add rest of ingredients and cook for 1.5 hours stirring constantly.
Hotel Viking is located at 1 Bellevue Ave, Newport, Rhode Island 02840
Hours of Operation
Breakfast –Daily 7:00 am to 11:00 am
Lunch –Daily 11:00 am to 4:00 pm
Afternoon Tea – Daily 2:00 pm to 4:00 pm
Dinner –Daily 5:00 pm to 10:00 pm
***Note. Chef Kevin Thiele recently left the Viking Hotel. He is currently working at Sage Dining Services