Chili has always been one of my favorite things to cook. There’s just nothing quite like a big pot of hot, spicy chili on a cold day. I started developing my recipe a long time ago and it’s gone through a lot of changes over the years. When Rachael came along I was excited to make it for her, but she thought it was too thick and described it as ‘chili dip’. In retrospect I think she was correct and this recipe has a more traditional chili consistency.
Rachael insisted that I call this ‘award winning chili’ because I won a chili cook off at work a while back. This chili is as healthy as it is flavorful and now I’m finally ready to share my secret recipe with the world! Seriously though, the only ingredient that might be considered a little outside the box would be the semi-sweet chocolate chips. They add a touch of sweetness, along with a hint of those rich chocolaty tones.
I made this chili colorful by adding 3 different colors of beans and bell peppers. I just think it looks pretty. I use dried beans in the recipe because they’re cheaper, healthier, and taste better. See this article on SquakFox for further info on the virtues of dried beans. I use the 99% lean ground turkey breast in this recipe to keep it extra healthy, but be sure to add the meat add the very end to prevent it from drying out.
This recipe makes quite a large batch, but chili is an extremely versatile leftover that you can do a lot with. Below are a few suggestions.
Chili cheese burritos
Chili poured over corn bread
Chili mac and cheese
Chili cheese fries
Chili with Fritos Scoops Corn Chips
You get the idea. What do you do with your leftover chili?
1-2 hot peppers to taste – such as jalapeno, Serrano, or habanero
1 green pepper, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 tablespoon semi-sweet chocolate chips
2 tablespoons olive oil + 1 tablespoon
1¼ teaspoons cumin
1 tablespoon paprika
2 teaspoons ancho chili powder
1 teaspoon granulated garlic
1 tablespoon kosher salt
½ tablespoon cracked black pepper
1 pound (99% lean) ground turkey, browned and cooked
Cook all dried beans together according to package directions. Set aside.
In a large Dutch oven, pour cans of tomatoes and chicken broth and turn heat on low.
In a food processor fitted with a metal blade – add garlic, celery, hot peppers, and the quartered onion. Add about a ladle full of some of the juice from the pot and process on high until smooth. Place into the pot with the chicken broth and tomato mixture. Next, add diced onion, green pepper, red pepper, yellow pepper, chocolate chips, 2 tablespoons of the olive oil, cumin, paprika, ancho chili powder, granulated garlic, salt, and pepper. Simmer for 3-4 hours. Add in the beans during the last hour or so of cooking time.
In a large pan, heat the remaining 1 tablespoon of olive oil on medium-high heat. Add ground turkey and fully cook. Stir turkey into the pot of chili right before serving.
This chili is especially good topped with shredded cheddar cheese, sour cream, and minced onion.
Serving size: 1 Calories: 276.3 Fat: 8 g Saturated fat: 1.7 g Carbohydrates: 34.7 g Sugar: 8.8 g Sodium: 861.1 mg Fiber: 9 g Protein: 18.7 g Cholesterol: 26.1 mg
Rachael found this recipe about a year or so ago on the Whole Foods website, and it was love at first bite for both of us. I have very limited experience with cooking Indian style dishes. To be honest, others that I’ve tried making haven’t turned out so great, but this one has been perfect every time. It’s pretty simple, and most of the ingredients are food processed, so there isn’t much chopping involved which is a big plus for me.
When my mother finds out that I made a recipe with coconut milk, she’ll probably either faint or have a heart attack. For all of my life, coconut has been the one food that I despise the most. Recently however, I found out that I don’t mind coconut milk so much. I think the thing that I really dislike about coconut is the little grainy shreds. Luckily, coconut milk has none of that and adds a wonderful rich creaminess to this dish. There’s a common misconception that coconut milk is the juice from the inside of the coconut. You know, the stuff that Tom Hanks extracted with the ice skate blade in Castaway? But that’s actually coconut water. Coconut milk is the liquid that comes from the grated “meat” of the coconut.
I have made a few modifications from the original Whole Foodsrecipe. I substituted 1/2 teaspoon of ground coriander for 1 and 1/4 teaspoons of coriander seeds. We didn’t care for the whole seeds in the curry. I also opted to use the juice from the diced tomatoes in place of the water, and I substituted honey for sugar. In addition, I sprinkled some Bhut Jolokia (ghost chile) Flakes from Volcanic Peppers on top of mine because I like it really hot.
Bhut Jolokia (ghost chile) Flakes to taste or crushed red pepper flakes, optional
Strain tomatoes and reserve both tomatoes and juice.
Combine juice from tomatoes, onion, chiles, and garlic in a food processor and process until smooth.
Combine coconut milk, tomatoes and honey and set aside.
Heat oil over high heat in a large skillet with lid. Season steak with salt. Add half of steak to skillet and and cook until lightly browned. Transfer steak a to bowl with a slotted spoon. Repeat with remaining steak and set aside.
Return skillet to medium high heat and add cinnamon stick, coriander, cumin, turmeric, and stir for 10 seconds. Add onion and chile mixture and simmer for 1 minute. Stir in coconut milk mixture. Add beef back in, cover, and simmer for 40 minutes. Stir in potatoes and continue to simmer until they are tender, about 20-30 minutes. Remove lid for final 10 minutes of simmering for a thicker sauce. Add more salt to taste.
Serve over brown rice garnished with cilantro and sprinkle with chile flakes (if using).
Adapted from Whole Foods http://www.wholefoodsmarket.com/recipes/3037
Nutrition facts do not include tomato juice.
Calories: 410 Fat: 19 g Saturated fat: 8 g Carbohydrates: 22 g Sugar: 5 g Sodium: 370 mg Fiber: 4 g Protein: 37 g Cholesterol: 85 mg
These potatoes make a great side dish with almost anything you might be cooking on the grill. Steak, burgers, chicken, ribs- you name it. The best thing about cooking them on the grill is you don’t need to have your oven going on those hot summer days.
I came up with the recipe several years back when Rachael and I had a grilled foil potatoes “Throwdown” a la Bobby Flay. Needless to say, mine won, and the rest is history. We ate them almost every weekend that summer, along with whatever tasty meats I was putting fire to on the grill. Ahh the memories…
Rachael likes to call these “Most Favorite Summer Potatoes”, as we also have an oven baked scalloped potatoes recipe that we like during the winter months. We’ll have to share that one sometime as well. Enjoy and happy grilling!
Late summer is the time of year where we always seem to find ourselves with a lot of cucumbers on our hands. This year was no exception and thanks to Rachael’s Mom we had some beautiful Asian cucumbers.
I’ve wanted to make quick pickles again ever since I made them for my Reuben Style French Dip with Spicy Slaw. This is a quick, easy recipe without the canning. My Grandma used to can pickles, and I can remember looking at the jars and counting the days until we could try them. While these aren’t quite the same as a good kosher dill pickle, you won’t be staring at them in your pantry for months before you can eat them.
These are great as a sandwich topping or just serve them as a side dish.
I hope that you like them as much as we do. Enjoy!
1 teaspoon dried dill or 2 tablespoons fresh dill leaves, chopped or snipped
1 bay leaf
Half of a small red onion, thinly sliced (optional)
4 cucumbers, thinly sliced on an angle
Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, red onion, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.
Stays good in the fridge up to a week.
Recipe Adapted From Rachael Ray’s Quick Pickles
Yes, that burger is as delicious and juicy as it looks!
My sister in law, Michelle, gave me some ground beef that came from cattle raised on her family’s farm. So I thought we should have them over for dinner and grill up some burgers. The beef was pretty darn good! Bill even made his insanely good foil packet potatoes (he really needs to share that recipe soon)!
Bill has wanted to make a chimichurri sauce for quite some time now, and what better way to make your burger even jucier?!
I think I’m going to have a hard time eating a burger without that chimichurri topping now. To make it even better, we added a slice of smoked Gouda and red onion. Yum!
And these little cutie pies are our nephew and niece, Aidan and Ava.
They enjoyed some s’mores by the fire later that evening, and I just had to share their cuteness with you!
So anyway, I’m done with the boring burgers we used to eat… plain old ketchup, mustard, cheese, etc… I think I’ll stick with these!
1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
3-4 garlic cloves
2 tablespoons fresh oregano leaves
½ cup olive oil
2 tablespoons red wine vinegar
1 teaspoon sea salt
¼ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
For the burgers:
2 lbs ground beef (85% lean makes a very juicy burger)
6 whole grain hamburger buns
6 slices smoked Gouda cheese
red onion, sliced into 6 thin, round pieces
freshly ground black pepper
In a food processor fitted with a metal blade; add all chimichurri ingredients and pulse on high until desired consistency is reached. Remove to a serving bowl and set aside.
Form ground beef into 6 burger patties, and season with salt and pepper to taste. Cook burgers however you like them… on the grill, in a pan, or under the broiler, and melt cheese slices on top.
Serve with red onion and chimichurri sauce.
Nutrition facts may be lower depending on how much chimichurri sauce you use on your burger.
If making the chimichurri sauce before serving time; place in refrigerator, but return to room temperature before serving. Keeps in the fridge for a day or two.
Chimichurri Recipe Source: Simply Recipes
Serving size: 1 burger Calories: 499.9 Fat: 40.8 g Saturated fat: 11.3 g Carbohydrates: 3.1 g Sugar: 0.8 g Fiber: 0.8 g Protein: 28.7 g Cholesterol: 102.9 mg
Simply Fresh Cooking is a healthy cooking blog with a husband and wife's perspective on how to maintain a healthy diet. We're dedicated to using as many fresh, non-processed ingredients as possible, but we do like to "cheat" on our diets sometimes, too. We hope you enjoy checking out what we're cooking! Cheers! Rachael & Bill