This Seaside Heights NJ restaurant is cozy with great food
A stroll through Klee’s is a stroll through a friendly neighborhood tavern. It is a place of comfort with excellent cuisine, patrimonial staff attentive to service and an overall experience that has always been pleasant for me.
Klee’s has a great history dating back to 1928 when the Klee’s family owned and operated a dry goods store and then during Prohibition part of that store became an easy business. With the repeal of the ban in 1933, this part of the building became Klee’s Bar and Grill.
Klee’s was operated and owned by the family until they sold it to the current owners in 1978. It is such a pleasure to see the family take pride in owning and maintain their wonderful reputation as an institution. of Seaside Heights for nearly a hundred years.
Those of you who know me know that I love a good bar and that Klee’s has a great bar with great bartenders. You can enjoy a classic cocktail, many local IPA beers, or favorite summer dishes and they constantly alternate drink specials on their specialty drink menu. The food is excellent with Klee’s being famous for its pizzas, burgers and desserts. I tried the bread pudding and honestly I haven’t had a better bread pudding anywhere on this wonderful planet. Having said that, the only thing I still have to
Klee is chili. I love their chili and if I say so myself I make a really good chili, but Klee’s chili gives me value for my money. When I approached Klee’s about this cookbook, I insisted that their chili recipe to share for you, maybe ok for me and they graciously agreed to share their recipe and I love them for that. .
Chef Ryan let me into his kitchen and made a casserole dish. Normally they make one pot for 100 servings. Go to Klee’s and enjoy the history, service, food and drink, no matter what neighborhood you come from, Klee’s will become your neighborhood tavern.
Klee’s Bar and Grill Chili (For 4 to 6)
2.5 lbs ground beef (use 80/20)
1 cup diced onions
¼ cup chopped garlic
1.5 oz chili powder
1 teaspoon of cayenne pepper
1 tablespoon of cumin
3 pounds of kidney beans
1.5 lbs of diced tomatoes
1 tablespoon of pepper
Cook and brown the ground beef with the onion and drain the fat. Add the garlic, salt and pepper and cook for 5 minutes. Then add the chili powder, cayenne pepper and cumin. Cook and mix the spices into the meat for 5 more minutes. Stir in the kidney beans and diced tomatoes and simmer for 1 hour, stirring occasionally.
Preparation time: 10 minutes
Cooking time 1 hour 10 minutes
Big Joe’s Note: In chatting with Chef Ryan, the longer you can cook over low heat, the better it will thicken and the spices will marinate for better flavor. I like to serve it with cornbread … check out my recipe, sliced jalapeños, sour cream, diced red onion and grated cheddar cheese. Pour yourself your favorite beer or a glass of good Pinot Noir to accompany this great dish. It is very good!
The above post reflects the thoughts and observations of Big Joe Henry, host of New Jersey 101.5 Weekend. All opinions expressed are those of Big Joe.