Tag Archives: chili

Perfect Beef Chili

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Chili is a simple meal, consisting usually of meat, beans, tomatoes, and spices, but if you ask 10 different people to describe the perfect chili, you will likely get 10 different answers. I, for example, like to have veggies in my chili, but my husband considers this chili blasphemy. (That doesn’t stop him from devouring several bowls of my chili, however.) 

I realize that your idea of the ideal pot of chili may be different than mine, but for me, this is the perfect beef chili: thick, hearty, and tons of flavor (without being spicy). I keep the chili mild, for my kids, but I like to add a dash or two of hot sauce to my bowl, after serving. If you like your chili spicy, then you can add a couple of diced chili peppers, before simmering.

Ingredients
1 lb ground beef
1 15oz can pinto beans, drained and rinsed
1 15 oz can kidney beans, drained and rinsed
1 28oz can diced tomatoes, with juice
4 tablespoons tomato paste
2 stalks celery, chopped
1 carrot, chopped
1/2 onion, chopped
1/2 red bell pepper, chopped
2 cubes beef bouillon
1/4 cup beer
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1 ½ tablespoons chili powder
1 teaspoon hot New Mexico chili powder
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1-2 cloves of garlic, minced
1/4 cup of water

Heat a large pot over medium-high heat. Add the ground beef, and cook, using a spatula to break the beef up into small pieces. When cooked through, drain the excess grease and return to the stove.

Add all of the remaining ingredients to the pot, stirring well to combine. Cover, reduce heat to low, and simmer for about 2 hours.

Serve hot, with a slice of cornbread.

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Sticky Grilled Coconut Chicken with Chili Glaze

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As soon as the weather warms up, I always get a hankering for this chicken. One bite of the tender coconut chicken topped with a spicy chili glaze, and I’m temporarily transported to an exotic tropical island. Unfortunately, my daydream doesn’t last long with two noisy children at the table, but at least I have a plate of delicious chicken to look forward to. The chicken will need to marinate for several hours, so be sure to start this in advance.

Coconut Chicken Ingredients:
1 cup coconut milk
1 teaspoon ground ginger (or use fresh ginger, if you have it)
1 teaspoon black pepper
1 teaspoon crushed red pepper
6 to 8 boneless, skinless chicken thighs
4 to 5 green onions, sliced

In a large bowl or zip-top plastic bag, mix together the coconut milk, ginger, black pepper, and crushed red pepper. Add the chicken. Cover and refrigerate for at least 1 hour or up to 1 day.

Preheat the grill.

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While the chicken is cooking, prepare the chili glaze (see recipe below).

Remove the cooked chicken from the grill to a platter and pour the hot chili glaze over the chicken. Garnish with the chopped green onions and serve hot over rice.

Chili Glaze Ingredients:
3/4 cup rice vinegar
1/2 cup sugar
2 tablespoons soy sauce
1/2 teaspoon crushed red pepper

Add all of the ingredients to a small saucepan and bring to a boil over medium-high heat. Cook until the mixture is reduced, about 8 to 10 minutes. Be sure to use this while it’s still hot, otherwise you might end up with chewy caramel instead.

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Turkey Chili

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Mmm, there’s something about a warm bowl of chili on a cold day. It’s flavorful and filling, and it warms you up from the inside. Chili is a versatile dish too, because you can change the ingredients to adjust the flavor, and make it as healthy (or unhealthy) as you like. My chili is in the healthy category since I make it with ground turkey and I throw in a few veggies too. My husband, who is a chili purist, told me that he loves my chili but he wishes that I would stop adding vegetables – to which I laughed heartily. Feel free to adjust the seasonings to your liking. The spices in this recipe are kid-friendly, but you may want to add some of your favorite hot sauce if you want to turn up the heat.

Ingredients
2 tablespoons olive oil
1 package ground turkey (about 1 1/2 pounds)
1/2 cup diced carrots
1/2 of a large onion, chopped
2 ribs of celery, diced
3 cloves of garlic, minced
3 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon paprika
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Salt and pepper to taste
1 14.5-ounce can diced tomatoes
2 cups water
2 tablespoons tomato paste
1 15-ounce can cannellini beans, drained and rinsed
1 15-ounce can pinto beans, drained and rinsed (kidney beans are good too)
1 cup chopped fresh spinach

Add the olive oil to a large pot over medium-high heat. Add the ground turkey and cook thoroughly (about 7 minutes), while stirring to break up the large pieces.

Add the carrots, onions, celery, garlic, chili powder, cumin, paprika, cayenne pepper, salt, and black pepper to the pot and stir to combine. Cook, stirring frequently, for about 3-5 minutes, or until the vegetables begin to soften.

Stir in the diced tomatoes (with juice), water, tomato paste, cannellini beans, and pinto beans. Bring to a boil and cover, reduce heat, and simmer for about 1 hour. A few minutes before serving, stir in the spinach and cook until the spinach is wilted. Serve hot, with your favorite corn bread.

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