Beans Beans

Clearly I'm not reinventing the wheel since this is probably the most widely used chili recipe there is.  It's sold at every supermarket for goodness sake. But in a way I feel like I am since I've made a significant ingredient leap that takes this simple chili to the next level. That's right folks and it's all in the beans.  The recipe calls for plain kidney or pinto beans (how boring) but I said to heck with that and used Busch's Vegetarian Baked Beans and now this is my new Old Faithful.  Oxymorons rule and so does this chile!

And thank you to Rebecca for letting me in on the bean secret.  I won't tell anyone.

McCormick's 'Original' Chili:

Servings: 3-4 (I recommend doubling the recipe)

Prep time: 5 minutes

Cook time: 15 minutes

Ingredients:

1 pkg McCormick Seasoning Mix

1 lb lean ground beef or turkey

1 can (14 1/4) oz diced tomatoes, undrained OR 2 cans (8 oz each) tomato sauce (I use 1 can of diced tomatoes)

*1 can (16 oz) Busch's Vegetarian Baked Beans  OR 1 (16 oz) can of pinto or kidney beans.

1) Brown the meat in a large skillet on medium-high heat.  Drain fat.

2) Stir in seasoning mix, tomatoes, and beans.  Bring to a boil.  Cover.  Reduce heat and simmer 10 minutes, stirring occasionally.  Serve with toppings (liked chopped onion, american cheese, sour cream, tortilla strips or corn bread). 

Here's what to look for at the store:

PC: Mccormick.com

California Chili

The minute the leaves start to change, the only thing I crave more than Fall clothes is a hearty bowl of chili. Since I love trying modern classics, I decided to try Giada's California Chili and let's just say it was love at first bite.  The quinoa and toasted pine nuts add the most perfect crunch to the spicy and savory chili.  Like always, I served it with Ina's corn muffins (I keep them in the freezer), and crushed blue tortilla chips, white cheddar, and onions.  It was a Sunday love fest.

Recipe:

Ingredients

• 1/4 cup extra-virgin olive oil
• 4 large cloves garlic, smashed, peeled and chopped
• 2 large poblano chiles, stemmed, seeded and diced
• 1 celery stalk, chopped
• 1 large onion, chopped
• 1 1/2 pounds ground turkey (dark meat)
• 1 tablespoon all-purpose flour
• 4 tablespoons tomato paste
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons (packed) dark brown sugar
• 1 teaspoon dried Mexican oregano, crushed
• Kosher salt and freshly ground black pepper
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 3 cups low-salt chicken broth (preferably organic)
• One 15 to 16-ounce can cannellini (white kidney beans), rinsed and drained
• Simplest Quinoa and Pine Nut Pilaf, recipe follows
• Assorted garnishes, such as chopped onion, shredded white Cheddar, chopped tomatoes and/or sour cream

Directions

Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper.

To serve, spoon Simplest Quinoa and Pine Nut Pilaf into deep bowls. Ladle chili over. Serve with garnishes.

Cook's Note: Other garnishes that you could offer: chopped radishes, pickled jalapenos, crumbled cotija cheese, tortilla chips and/or pico de gallo.

Simplest Quinoa and Pine Nut Pilaf:

• 1 1/4 cups whole grain quinoa (about 7 ounces)
• 1 3/4 cups low-salt chicken broth (preferably organic)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup chopped fresh cilantro or Italian parsley
• 1/3 cup pine nuts

Place the quinoa in a fine sieve. Rinse under cold running water 1 full minute. Set aside to drain.

Bring the broth, salt and pepper to a boil in heavy, medium saucepan over medium-high heat. Stir in the quinoa. Cover, reduce the heat to medium-low and simmer until the quinoa is tender and all the broth is absorbed, about 15 minutes. Turn off the heat. Let the quinoa stand, still covered, for 10 minutes.

Meanwhile, preheat the oven to 350 degrees F. Scatter pine nuts on a small rimmed baking sheet. Toast the nuts until golden, stirring occasionally, about 5 minutes. Cool on the baking sheet.

Mix the cilantro and pine nuts into the quinoa.

PC: Foodnetwork.com