Anyone can be "the family chef". You just need good recipes and techniques! Chef Amy Fothergill shares her best recipes with you for quick and easy dishes with an emphasis on gluten-free.

Get information here about her cookbook, The Warm Kitchen: Gluten-Free Recipes Anyone Can Make and Everyone Will Love.

Wednesday, August 20, 2008

Amy's Chili

First, I'll have to apologize for no picture but this chili, although delicious, doesn't quite photograph well...don't worry, more pics soon of other things!

I don’t know why but I have always loved chili, even when I lived on the east coast. If it had meat and beans, a bit of spice and some tomato sauce, yum-yum! I like it plain, over rice, over a baked potato, with French fries, with nachos and even on top of a salad.
And probably because I tend to make it every few weeks, my family has come to like it as well. Some times the beans are canned and some times fresh. Some times the meat is beef; other times it could be turkey or pork. But lately there’s one thing I have discovered. It’s a great way to use up some of those “veggies on the verge” in the fridge. And of course, if we manage to throw some extra nutrition into a fairly nutritious meal, who am I to complain?
This is also a great recipe to double; you can put it in the freezer or send down the street to that neighbor who just had a baby. I hope you will try it; I’m fairly sure you’ll like it! Enjoy.
Amy’s Chili
1 medium onion, chopped
Olive or vegetable oil
Spices like cumin, garlic, chili powder, black pepper and oregano (start with ½ tsp of each and increase to taste)
Vegetables like carrots, celery, red pepper, sweet potato, zucchini and kale (1/2 – 3/4 cup of each)
1 lb of lean ground beef or turkey
1 can of diced tomatoes
1 can of kidney beans, drained and rinsed
1 can of black beans, drained and rinsed*
1-2 cups chicken broth or water
1 Tbl tomato puree
Salt to taste
*Note-if you only have 1 can/type of bean, use that. You can always use about 2 cups fresh or other types like pinto.
1. Get a large pot and heat to medium (I usually do this and then chop the onion). Add oil and then onion and give it a quick stir or shake. Sprinkle with spices, stir and allow to cook while you chop the other veggies. Add these, one type at a time, and continue to cook. The kale will get soft as it cooks in the chili so you don’t have to cook for very long.
2. When veggies are soft, remove from pot and place in bowl. Make sure the pan is hot again, add a little oil and then the meat. Move the meat around quickly so it covers the bottom and then just let it cook. This enables the meat to brown and develop good flavor.
3. Once the meat is cooked through, add the veggies, diced tomatoes, and beans. Bring to a boil, lower to a simmer and cook 20-30 minutes. If the chili looks dry, add chicken broth or water and maybe some tomato puree. If I have chicken broth in the fridge, I use that; otherwise I use water.
4. Taste chili and adjust the seasonings. Add salt to taste as well.
5. Serve with rice, baked potato, or as is.

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