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December 31, 2019April 12, 2021

Rock Star Chili

It’s that time of year again where all i really want to do is stay in and cook some hearty comfort food and watch Netflix with my kitty under a big fluffy blanket. Chili is one of my fav recipes to make because it’s super easy, all in one pot, and a little spicy and savory and oh-so-good.

It’s a simple mix of ground beef, onions and garlic, chili seasoning, beans, stewed tomatoes, whole tomatoes, crushed tomatoes, tomato paste, kidney beans, chili beans, beef broth and a dash of hot sauce all simmered into a lovely big pot of chili goodness. Simply top it with all your favorite toppings like a dab of sour cream, some shredded cheddar or mexican blend cheese, jalapeños, cilantro and then serve some corn chips or tortilla chips along side for the perfect cozy dish, game-day ready!

To make homemade chili seasoning (rather than premixed) use this recipe:

Ingredients

5 tablespoons chili powder
1 tablespoons cumin
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder

Instructions

Place all of the ingredients in a bowl and mix well. Adjust seasonings to taste.

Feel free to play with this base chili recipe and make it your own! You can add a 12-ounce bottle of beer along with the tomatoes and broth in the beginning of cooking for a more complex flavor. If you want to amp up the heat factor, add some chopped jalapeños and a few tablespoons of the jalapeño juice into the chili towards the end, adjusting to heat level desired. A few chopped up chipotle peppers and dash of sauce will also give a smoky flavor to the chili without the heat. Swap smoked paprika for regular paprika in the chili seasoning for some smoky flavor as well.

The chili can also be prepared a few days ahead. Let the chili cool then cover with foil and keep in the refrigerator. Rewarm over low heat before serving.

Rock Star Chili

Rating: 51

Prep Time: 15 minutes

Cook Time: 1 hour, 45 minutes

Total Time: 2 hours

Yield: 8-10

Serving Size: Approx 1 cup

This is a super easy and super delish rock star chili recipe - you can adjust the heat by adding additional jalapeños, diced green chilies and/or hot sauce. Perfect cozy one-pot dish for a gloomy Winter day!

Ingredients

2 tablespoons olive oil or vegetable oil
3 pounds ground beef (80/20) - ground chuck***
2 large onions, chopped
6 garlic cloves, minced
One packet Chili-O seasoning mix or homemade chili seasoning (see post for recipe)
Sea salt and freshly ground black pepper, to taste
3 cups low-sodium beef or chicken broth
One 8-ounce can stewed tomatoes
One 8-ounce can whole tomatoes, chopped
One 8-ounce can Ro-tel diced tomatoes with chilies
One 6-ounce can tomato paste
2 tablespoons hot sauce (optional, add to taste)
One 8-ounce can red kidney beans
One 8-ounce can prepared chili beans
Garnishes: sour cream, shredded cheese, cilantro, jalapeño, corn chips or tortilla chips

Instructions

Heat the oil in a large heavy pot and add ground beef until browned. Drain excess grease from pot. Stir in the chili seasoning, salt and pepper.
Add onions and cook over medium heat until translucent, stirring often, about 8-10 minutes. Add garlic and sauté for another minute or so.
Pour in the broth, all the tomatoes, tomato paste and hot sauce and simmer the chili over low heat until thickened to desired consistency, stirring occasionally to prevent sticking, for at least an hour to 1 hour 15 minutes.
Mix in beans. Simmer 5 minutes. Season to taste with salt and pepper, stir together. Reduce heat to low until ready to serve.
To serve ladel into bowls and garnish with sour cream, shredded cheese, cilantro, jalapeños and corn or tortilla chips, if desired.

Notes

To make homemade chili seasoning (rather than premixed) use this recipe:

Ingredients- 5 tablespoons chili powder 1 tablespoons cumin 1 teaspoon paprika 1 teaspoon cayenne pepper 1 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1 teaspoon garlic powder 1 teaspoon onion powder

Instructions- Place all of the ingredients in a bowl and mix well. Feel free to adjust seasonings to taste.

DO AHEAD Can be prepared 3 days ahead. Refrigerate until cold, then cover. Rewarm over low heat before serving.

https://www.theartfulgourmet.com/2019/12/rock-star-chili/

November 13, 2017October 19, 2023

One Pot Chili Mac Soup {Gluten Free}

It’s a cold, rainy Fall day in NYC, and what better than to make a big pot of cozy comfort food for the soul?

I was invited to join the TresOmega Blogger Recipe Challenge and I thought my One Pot Chili Mac Soup recipe would be the perfect thing to make with their gluten free pasta incorporated. This recipe is a cross between chili, tacos, mac and cheese and soup – all mixed together into a delicious pot of goodness..trust me, you’re gonna love this!!!

TresOmega Gluten Free Quinoa Elbows Pasta is made with a unique blend of Organic Royal Bolivian Quinoa – a nutrient packed superfood, organic amaranth, an ancient grain rich is vitamins and minerals, and organic white rice. The pasta is gluten-free, corn-free and certified organic and GMO-free, and has 3 grams of fiber and 6 grams of protein in each serving.

First I cooked the pasta and tossed it in some TresOmega Virgin Coconut oil to add to the soup later.

Next I browned the ground beef, garlic and onions in a little more coconut oil and added some taco seasoning to the mixture in a large dutch oven.

Then I added all the delicious veggies to the pot – corn, three types of beans, tomatoes, and chiles, and mixed it all together with the ranch seasoning. Just cover the pot and let simmer on low for about an hour, adding the cooked pasta in the last 5 minutes of cooking. Guys, this is so easy..and soooo good!

You can top this soup with whatever your heart desires – sour cream, jalapeños, shredded Mexican cheese, green onions, corn chips, maybe even a little parsley or cilantro for some extra green…go nuts!

This one-pot recipe is so simple to make and so delicious and best of all gluten free! So you can have a big pot of comfort food without all the guilt and feeling weighted down. Although on a cold rainy day like today, it might just warrant taking a nice nap afterwards. Enjoy 😉

One Pot Chili Mac Soup {Gluten Free}

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 1 bowl

Serving Size: 6-8

Ingredients

2 tablespoons Tresomega Virgin Coconut oil, divided
2 pounds ground beef or turkey
2 onions, diced
3 garlic cloves, minced
One 15 1/2-ounce can pinto beans
One 15 1/2-ounce can black beans
One 15 1/2-ounce can kidney beans
One 8.75-ounce can whole kernel corn, drained
One 28-ounce can crushed tomatoes
One 14 1/2-ounce can tomatoes with chiles
Two 4 1/2-ounce cans diced green chiles
One 1 1/4-ounce package taco seasoning mix
One 1-ounce package ranch salad dressing mix
One package Tresomega Gluten Free Elbows
Corn chips, for garnish
Sour cream, for garnish
Shredded Mexican cheese blend, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish

Instructions

Heat one tablespoon of Tresomega Coconut Oil over medium high heat in a large skillet. Add the ground beef, onions and garlic and brown for about 5-7 minutes; drain the excess fat. Transfer the mixture to a large stockpot or Dutch oven, stir in taco seasoning.
Add the beans, corn, tomatoes, green chiles and ranch dressing mix, and simmer over low heat for about 1 hour in the pot on the stove.
Meanwhile, cook Tresomega Elbows according to package directions, drain, toss with a tablespoon of Tresomega Coconut Oil and set aside.
Add cooked pasta to the pot in the last 5 minutes of cooking.
To serve, ladle soup into bowls. Top with corn chips, sour cream, shredded Mexican cheese, green onions and jalapenos.

Notes

Note - you can also cook the soup in a slow cooker over low heat for 6-8 hours.

https://www.theartfulgourmet.com/2017/11/one-pot-chili-mac-soup-gluten-free/

To find out more info and purchase Tresomega Nutrition products, visit their website or visit them on social media:

Twitter

Facebook

You can also purchase their products at: Sams.com, Amazon.com and Walmart.com”

#TookTheChallenge #Tresomega #OrganicsForLife

#glutenfree #HealthyFood

Disclaimer: This is a sponsored post by TresOmega Nutrition as part of their Blogger Recipe Challenge. I did not receive compensation for this post but did receive products to develop this recipe and all opinions, recipes, photos and text are my own. Please do not use any images without my granted permission. Do feel free to share this post on social media with a link back to the original post and credit to Kristen Hess/The Artful Gourmet.

April 16, 2013July 16, 2022

Garlicky Greens and Beans with Sausage

On a recent trip up to Rochester, I had the pleasure of discovering a lovely little Italian place called the Mona Lisa Café. My mother and I stopped in there on a whim one afternoon for a cappuccino, but after entering the café and seeing all the delicious pastries and gelato and enticing smells of amazing food, we decided to stay for lunch instead.

We sat at a table by a large window and enjoyed a glass of wine while perusing the menu. At first we thought we would just split an appetizer, but there were just too many tasty choices on the menu to settle for just one item. We opted for a delicious Italian Panini and their amazing Greens and Beans appetizer made with escarole and cannelloni beans sautéed with heaps of garlic, savory Italian sausage, white wine, olive oil and bread crumbs topped with Parmesan cheese. WOW. Best thing I’ve ever tasted! I loved this dish so much I was inspired to recreate it at home, and my own version of Garlicky Greens and Beans with Sausage I now present to you. Delicioso!

Garlicky Greens and Beans with Sausage

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Serving Size: 4-6

Ingredients

2 cups Fingerling potatoes, peeled and cut into quarters or chunks
1 1/4 pound sweet Italian sausage (may use chicken or turkey sausage if you prefer)
4 tablespoons extra-virgin olive oil, divided
6 garlic cloves, sliced or chopped fine
1 teaspoon dried red pepper flakes
1 large bunch of greens (I used collards, but you can use spinach, kale, escarole, or mustard/turnip greens)
1 can white cannellini beans, drained and rinsed
2 1/2 cups chicken broth
1/2 cup water
1 tablespoon dried minced onion
2 tablespoons white wine vinegar
Sea salt and freshly ground pepper, to taste
1/2 cup shredded Parmigiano-Reggiano cheese, plus extra for garnish
Crusty bread or garlic bread, for dipping

Instructions

Rinse and drain potatoes, cut into quarters or chunks, depending on the size.
Bring a large pot of water to a boil and cook potatoes for about 10-12 minutes until tender. Drain and set aside.
At the same time, add 1/2 inch of water to a large saute pan over medium heat. Add sausages to and cover with a lid, simmering for 10 minutes (without turning). Remove the lid, turn sausages over, and cook for another 5 minutes until almost cooked through.
Meanwhile, measure out your liquids and dry seasonings and set aside.
Chop the garlic.
Wash the greens well and drain. Remove and discard the veins and stems, cutting leafy green parts off on either side into 1-inch strips.
Remove sausages from pan and cut into coin-sized chunks. Drain fat from pan and wipe down.
Add 1 tablespoon of oil into the same pan and return to medium heat. Add garlic and red pepper flakes, and saute while stirring often, for about 1 minute being careful not to burn garlic.
Add additional 3 tablespoons of oil and start sauteing greens by the handful until they are just starting to wilt.
Add cannellini beans, sausage, potatoes, broth, water and minced onion; bring ingredients to a boil. Reduce heat, cover and let simmer on low for 10-15 minutes to let the flavors meld.
Remove lid, add 2 tablespoons of white wine vinegar, and let simmer for another 5 minutes or so until the liquid reduces a little (you can simmer it down longer if you like a thicker stew or add more broth/water if you like a thinner stew).
Season with salt and pepper to taste.
Serve the Greens and Beans in large bowls topped with shredded Parmigiano-Reggiano cheese and crusty bread for dipping in the broth.
Delicioso!

Notes

Substitute sweet Italian sausage with chicken or turkey sausage or omit all together and adjust water/broth down to 2 cups if you prefer a vegetarian dish.

Mona Lisa Cafe uses breadcrumbs and white wine in their dish which I omitted in my version because of the starch from the potatoes and adding a splash of white wine vinegar which gives it a nice tangy flavor to the broth. Feel free to experiment by topping it with toasted breadcrumbs and using some wine in place of the water in my recipe, but you'll need to adjust the amount of liquids down if you omit the potatoes from the dish so it's not too watery/brothy. The consistency should be of a nice light stew with a balance between the meat and vegetables and the broth.

Serve with a dry white Italian wine such as Pinot Grigio and crusty bread for dipping up the broth.

https://www.theartfulgourmet.com/2013/04/garlicky-greens-and-beans-with-sausage/

Other recipes you might enjoy:

Italian Sausage and Kale Soup

White Bean and Escarole Soup with Meatballs

Sausage and Bean Soup with Pasta

All photographs, copy and content on this post and website are copyright © 2010-2016 Kristen Hess Styling & Photography and The Artful Gourmet. Please do not use, share or distribute in any way without my expressed permission granted or at least with a link back to my original blog post with credit to me. Thanks!

December 11, 2011January 10, 2016

Big Pot ‘o Goodness: Pasta Fagioli

Cooking is one of my favorite things to do in the Winter – there’s something comforting about the delightful smells that warm up my apartment on a cold, dreary day.

Pasta Fagioli is an Italian soup made with herbs, beans, pasta, tomatoes, garlic and broth, topped off with some fresh basil, a drizzle of olive oil and grated Parmigiano-Reggiano cheese. And it’s easy to make too – just throw all the ingredients in a large soup pot and cook it slow and low for an hour or so. The end result is a big pot ‘o goodness to warm up your toes.

Yum

Big Pot ‘o Goodness: Pasta Fagioli

Yield: Serves 4-6

Ingredients

Extra virgin olive oil
1/3 pound pancetta, diced
1 onion, diced
Kosher salt and freshly ground black pepper
Pinch of crushed red pepper
2 cloves garlic, minced
1 28-ounce can San Marzano tomatoes, crushed
2 cups chicken broth, low sodium
1 spring rosemary
2-3 springs fresh thyme
cheesecloth, for rosemary and thyme herb sachet
2 15-ounce cans cannellini beans, drained and rinsed
2 15-ounce cans chickpeas, drained and rinsed
1 pound ditalini pasta (or any short-tube pasta)
Basil leaves, torn for garnish
Freshly grated Parmigiano Reggiano, for garnish
Extra olive oil, for drizzling

Instructions

Coat a large, wide pot with olive oil and add pancetta. Bring to a medium heat and cook the pancetta until it starts to crisp, 4-5 minutes.
Toss in the onion and season with salt and red pepper; cook until the onion is soft and aromatic, 8 to 10 minutes. Add the garlic and cook for 2-3 minutes more.
Add tomatoes and chicken broth, rosemary and thyme sprigs (in cheesecloth sachet), season with salt and black pepper, and bring to a boil; then reduce to simmer and cook for 15 minutes. Remove the herbs sachet and discard.
Add the cannellini beans and chickpeas to the pot and cook for 20 minutes more.
Bring a large pot of salted water to a boil and cook the pasta two-thirds of the way until it is still fairly hard in the center. Drain the pasta, reserving 1 cup of the cooking water.
Add pasta and cooking water to the soup pot with the tomatoes and the beans and continue to cook until the pasta is done, another 3-4 minutes. Season with salt and pepper to taste.
Serve with some torn basil leaves, grated Parmigiano cheese and drizzle with some extra olive oil for garnish.

Notes

Recipe adapted from Anne Burrell, Cook Like a Rock Star

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https://www.theartfulgourmet.com/2011/12/big-pot-o-goodness-pasta-fagioli/