The Perfect Traditional Chili

Everyone needs a traditional chili recipe to keep on hand. Similar to the baked potato soup I recently posted, I have made a few different chili recipes. I was actually close to giving up... but when Russell requested chili one day I began my search for the perfect traditional chili recipe and I have found it. This chili has the perfect amount of spice with a meat to bean ratio that is spot on. Allowing the chili to simmer for 3 hours helps to thicken things up while also enhancing the flavor.

I only made one batch of this chili since I wasn’t sure if this would be my "go-to” recipe.  Now that I know that is it, I will definitely double the recipe the next time I make it to have some leftover to freeze. Russell enjoyed his over basmati rice while I enjoyed mine over fries (chili cheese fries!). Any way you prefer it, this is the perfect traditional chili. The recipe does call for a 12 ounce bottle of beer and after doing some reading, I have come to the conclusion to just use whatever brand you enjoy or have on hand. The original recipe suggest using either black beans, red kidney beans, or pinto beans, I choose to use red kidney beans for a more traditional chili. 

Traditional Chili

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Ingredients:

• 1.5-2 pounds ground beef
• 1 large onion, finely diced
• 3-4 cloves garlic, minced
• 2- 15 ounce cans red kidney beans, drained and rinsed (you could also use black beans or pinto beans)
• 24 ounces tomato sauce
• 12 ounce bottle of beer
• 6 ounce can tomato paste
• 4.5 ounce can diced green chilies
• 2 Tablespoons chili powder
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon cumin
• 1-2 teaspoons cayenne pepper, depending on how spicy you would like your chili
• 1 teaspoon paprika
• 1-2 teaspoons hot sauce, depending on how spicy you would like your chili

Directions:
In a large soup pot or dutch oven, brown ground beef with onion and garlic over medium-high heat. Drain beef of excess grease, if necessary. Add the remaining ingredients to the pot. Bring to a boil and then reduce heat to medium-low. Allow chili to simmer for 3 hours or until thickened. Stir occasionally. 

Top with shredded cheese, green onions, or sour cream, if you would like. You can also serve chili over rice, fries, or even top your hotdog with it. 

Source: Originally adapted from the Southern Living Cookbook, as seen on Peace, Love, and French Fries

Red Beans and Rice

When Russell and I first got married we did not always eat the best. A lot of what we ate was pre-packaged and very processed. We still eat some of those items today, but what I have found is moderation is key. As I become more conscious of what we eat I have been trying to get back to the basics. Items that we previously ate from a box I am trying to make them from scratch. Red beans and rice is one of those items. I have always previously made red beans and rice from a box. While this was convenient, I am certain that "made from scratch" red beans and rice are much better not only health wise, in taste as well!

I have been searching for a red beans and rice recipe for a while now. I finally came across one last week that I knew would be a winner. Russell loves red beans and rice so as he took his first bite I anxiously waited for his reaction. He shook his head a few times in approval and finally stated it was wonderful--I was so relieved. Up until now Russell has been in love with creamy cajun pasta, he later proclaimed that red beans and rice was his new favorite meal. This dish is so simple to make, and for the most part is a one pot meal. The original recipe had the red beans and rice prepared separately with the red beans then served over the rice. I modified the recipe and cooked everything together. I think the flavors blend together well this way which yields a quite tasty final product.

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Ingredients:

• 1 pound of smoked sausage, sliced
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon of your favorite creole seasoning
• 1/4 teaspoon pepper
• 1- 15 ounce can light red kidney beans, drained and rinsed
• 1- 15 ounce can dark red kidney beans, drained and rinsed
• 3/4 cup uncooked white rice
• 2 1/4 cups chicken broth

Directions:

In a large non-stick saute pan, brown sausage over medium heat. Once browned, transfer to a paper towel lined plate and set aside.

In the same large saute pan, add the onion and garlic, saute until tender. Stir in Italian seasonings, crushed red pepper, creole seasoning, and pepper, and cook for an additional 30 seconds.

Add beans, uncooked rice, and chicken broth. Bring to a boil. Reduce heat to a simmer, cover and cook for 15-20 minutes.

Remove from heat and allow to sit covered for five minutes. Fluff with fork and stir in browned sausage.

Adapted from: Dine and Dish: Red Beans and Rice

Black Beans and Rice

Russell’s Nanny (his grandmother) knows I love to cook, so when she comes across a great recipe she forwards it my way. When she sent me this recipe for black beans and rice I was pretty confident that Russell would enjoy it. I added it to my menu to try the following week. Since making this recipe the first time it has become part of my regular rotation of meals and has made an appearance on my menu several times. It is such a simple dish that comes together quickly and has great flavor. I have served it (at different times) with blackened chicken, smoked sausage, and without meat. The black beans alone make it a great meal when you don't have time to add chicken or sausage. Top with regular sour cream, lime sour cream (recipe below), or cilantro lime sour cream (recipe below) to really complete this dish!

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Ingredients:

• 2 tablespoons olive oil
• 1/2 large onion, diced
• 1 large green bell pepper, diced
• 1 teaspoon chili powder
• 3/4 cup uncooked white rice
• 2 cups chicken broth
• 15 ounce can of black beans, rinsed and drained
• salt and pepper to taste

Directions:

In a medium saucepan, heat oil over medium high heat. Add diced onion and bell pepper. Saute until soft, approximately 6 to 7 minutes.

Stir in chili powder and season with salt and pepper to taste. Cook for another minute.

Stir in rice and beans and cover with chicken broth. Cover and reduce to a simmer. Cook for approximately 15-20 minutes, or until rice is tender, stirring occasionally.

Remove from heat and let stand for 5 minutes covered. Fluff and top with sour cream.

Lime Sour Cream/Cilantro Lime Sour Cream: Combine approximately 3 tablespoons sour cream with fresh squeezed lime juice and salt to taste. If you would like to make cilantro sour cream, add chopped cilantro to lime sour cream until desired taste is achieved.

Adapted from recipe received from Russell’s grandmother, original source unknown.

Simmered Italian Rice

It seems like there is never enough time for cooking at the end of the day, especially once Russell gets home from work. Therefore, my goal for weeknight dinners is to plan meals that are quick and delicious. I find myself getting tired of the same old side-items and am always searching for something new to try. I have had this particular recipe saved for some time and recently decided I would give it a try. This dish is very easy to prepare and requires little prep work. I typically enjoy foods that are full of flavor, so I was a little apprehensive of how this recipe would turn out. Luckily, we found it to be a wonderful compliment to our meal. The parmesan cheese really brings all the flavors together and leaves you wanting more!

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Ingredients:

• 2 cups chicken broth
• 1 teaspoon of your favorite Italian seasoning
• 3/4 cup uncooked white rice
• 1 cup fresh chopped spinach
• 1/2 cup grated Parmesan cheese
• salt to taste
• additional grated Parmesan cheese for topping, optional

Directions:

Add chicken broth and Italian seasoning to a medium saucepan and bring to a boil.

Add uncooked rice and spinach to the saucepan. Reduce heat to low. Cover and cook for approximately 20 minutes or until rice is tender. Stir in parmesan cheese. Top with additional parmesan cheese for serving, if desired.

Slightly adapted from: Recipe originally found in People Magazine, can be found online at Campbell’s Kitchen: Italian Simmered Rice

Jambalaya

I usually begin cooking before Russell gets home from work. When he walks in the door he will always ask me what’s for dinner (he’s normally one hungry husband!). One night when he asked me what we were having I misspoke and said Jambalaya instead of Red Beans and Rice. When I corrected myself his excitement was crushed. Not that Russell doesn’t like red beans and rice, but he was truly excited about having jambalaya. After Russell became so excited about the possibility of having jambalaya for dinner I knew I had to make it for him.

I decided to only use smoked sausage since this was the first time I made jambalaya from scratch; but next time I am going to try including shrimp as well. This turned out wonderful and I will definitely be making it again. The recipe calls for a stovetop and oven safe pot, such as a dutch oven. No worries, if you do not have a pot that can go from the stovetop to the oven you can prepare everything in a skillet and then transfer it to a covered baking dish. It will still turn out wonderfully delicious! :)

Ingredients:

• 1 tablespoon extra virgin olive oil
• 1/2 lb to 1 lb (depending on your preference) Smoked Sausage or Shrimp (or a combination of the two)
• 1/2 cup onion, chopped
• 1/2 cup bell pepper, seeded and chopped
• 1 can petite diced tomatoes (14.5 oz)
• 3/4 cup long grain white rice
• 1-1/4 cup chicken broth
• 1 tablespoon Worcestershire sauce
• 4 cloves garlic, minced
• 2 teaspoons dried parsley
• 1/4 cayenne pepper
• 1 teaspoon pepper, freshly ground
• 1 teaspoon salt
• 1 teaspoon dried thyme

Directions:

Preheat oven to 350 degrees F.

In a large, oven proof covered pan, heat olive oil over medium heat. Add smoked sausage and cook just until it begins to brown.

Add half of the chopped onion and half of the chopped bell pepper to the sausage. Cook until the onion and pepper begin to soften, then add the tomatoes. Stir to mix and allow to cook for another 1-2 minutes.

Add rice and allow to cook an additional 2 minutes.

Add chicken broth, worcestershire sauce, the remaining chopped onion and pepper, garlic, cayenne pepper, ground pepper, dried thyme, salt, and parsley.

Place lid on the pan and place in the oven to bake for approximately 30-35 minutes.

Adapted from: Cook Like a Champion: Jambalaya, as seen on Dinner and Dessert who adapted it from Sass and Veracity.

Mongolian Beef

In an attempt to expand my cooking style I have begun to cook some Asian dishes. I have really enjoyed learning about Asian ingredients and how they work with other ingredients. One of Russell’s favorite Chinese dishes is Mongolian Beef. Although we love take-out Chinese food, I really want to start making our own dishes at home instead of having to go out everytime we crave Chinese food. I was on a mission to find a great mongolian beef recipe. The first recipe I tried was so-so but definitely not anything spectacular. But the recipe below is great, Russell has already requested to have it again. I will definitely be making this dish again, it was better that the best take-out Chinese! After the success of this dish, I am especially looking forward to expanding my cooking comfort zone.

Ingredients:

• 1/4 cup soy sauce
• 2 tablespoons white sugar
• 4 teaspoons Mirin (rice wine)
• 4 teaspoons hoisin sauce
• 2 teaspoons rice vinegar
• 2 teaspoons chili paste
• 1/2 teaspoon salt
• 2 teaspoons cornstarch
• 3 teaspoons minced garlic, divided
• 1/2 teaspoon ground ginger or 2 teaspoons fresh ginger
• peanut or vegetable oil
• 1 teaspoon sesame oil (optional)
• 1 bunch green onions cut into 2 inch pieces
• 1/2 whole chopped yellow sweet onion
• 1 pound sirloin or flank steak, thinly sliced against the grain
• 2 cups prepared white rice

Directions:

In a bowl combine the first 9 ingredients only adding 2 teaspoons of garlic, set aside.

Heat peanut or vegetable oil adding the 1 teaspoon of sesame oil in a large nonstick skillet over medium-high heat. Add ginger, the remaining 1 teaspoon of minced garlic, beef and chopped yellow sweet onion.

Saute for several minutes until beef is browned. Add green onion pieces and saute for 30 seconds.

Add soy sauce mixture and cook for 1 minute or until sauce has thickened. Serve over rice.

Adapted from: Taste and See: Mongolian Beef