About Tim: Tim grew up in Ripon, watching the Galloping Gourmet and Julia Child with his mother, a "real foodie." And he's been cooking--as well as blogging about food--ever since. During the summer months, he'd come over to the lake house--a home that his grandfather purchased on Illinois Avenue in 1918. When he was eight years old, he was given a choice: join little league baseball or learn to sail. He explains, "I stunk at baseball, so the choice was not difficult."

He learned to sail, how to drive a power boat, how to ski and how to fish. When he wasn't on the lake, he was learning how to play golf at Tuscumbia with "a crotchety old Scottish pro named Duncan Gunn."

Today, Tim designs and sells clothing to QVC, the television shopping place, and his company, The Quacker Factory is currently celebrating its 25 anniversary with the channel. He spends part of the year at the Green Lake condo that he purchased with his with his wife, Karin, four years ago, and the other part of the year in Florida.

Florida. That's the most fun part of this story! Today's Celebrity Chef actually IS a celebrity! During the 1980s, he was an actor and did a couple of episodes of Miami Vice. Don't you love it? We must have him back to tell us all about Don Johnson. But only if he agrees to wear a pink shirt and a white sport coat with the sleeves pushed up. And maybe some gold chains. 

Play the Miami Vice Theme Song while Making This!

TENDERLOIN & TEQUILA CHILI
From the kitchen of Tim Bice

You will need:

• 1 Pound Lean Ground Sirloin

• 1 Pound Tenderloin Steak, cut into cubes

• 1 Onion, chopped

• 1 Cup Button Mushrooms

• 1 Can Black Beans, drained (not rinsed)

• 2 Ears Sweet Corn, sliced off cob

• Tabasco to taste

• 1/4 Cup Cuervo Gold Tequila

• Cumin to taste

• Chili Powder to taste

• Nutmeg grated to taste

• Cinnamon to taste

• 1 Can Tomato Sauce

• 1 Can Tomato Paste

• 1 Can Rotel Original

• 1 Can Chili Beans

Making the Dish:

1. Chop the onion, mushrooms and 3 fresh jalapeno peppers. Saute in a big pot with butter and olive oil (oil keeps the butter from burning).

2. Set them aside to brown the meat in the butter mixture. If you are from Wisconsin, add more butter. Tim likes to get the meat quite crispy and let it burn a bit at the bottom of the pan to add extra flavor.

3. Boil the corn so that it is ready to slice off the cob when the chili is ready to assemble.

4. When meat is browned, it's time to assemble, which is the best part, because it requires a lot of tasting.

5. Add 1 can tomato sauce, some tomato paste, 1 can Rotel Original, 1 can black beans, 1 can chili beans, 2 ears of sweet corn sliced off the cob, and of course, all of the delicious sauteed veggies.

6. Now for the tasting part. Add those beautiful spices: cumin, chili powder, nutmeg and cinnamon. Stirr well. And don't forget to add the Cuervo Gold. One for the pot and one for the chef, as Julia Child would say.

7. Stir again and add more spices until it is your very own super yummy. Cover and simmer at low heat. stirring occasionally,Flavors develop the longer it cooks. Mashing some of the beans will make the mixture nice and thick.

8. Serve with chopped onion, sour cream and grated Mexican 4-cheese mix on the side.

9. Tim also suggests his mother's way - serving it with buttered rye toast. Very Wisconsin.

10. Don't forget the hot sauce!