National Chili Day

I've talked about my 3-Bean Chili before ... but I had to share it again with a few updates! If you're looking for a great way to celebrate National Chili Day, then this recipe will sure to be a crowd pleaser. It also goes beautifully with my recipe for Cheddar & Chive Cornbread. Enjoy!

3-Bean Chili

Ingredients:
1 large onion, diced
5-8 cloves fresh garlic, minced
1 sm. can diced green chiles
1 quart beef, chicken or vegetable stock
1 lg. can crushed tomatoes
1 can petite diced tomatoes
2 Tablespoons tomato paste
1 can pinto beans, drained
1 can red kidney beans, drained
1 can small red beans, drained

Seasonings:
This is all about personal preference, and it is so important to season in doses and taste as you go. I eyeball this every time, but here are the approximates:

1-3 Tablespoons chili powder (all according to your preference of spiciness)
1-2 Tablespoons cumin (large handful or two)
2 teaspoons oregano (handful, crushed)
1 Tablespoon kosher salt*
1 teaspoon pepper

In a large stockpot or dutch oven (I use one of my large Le Creuset ovens), saute the diced onion in 3 Tablespoons of olive oil over medium heat until onions are translucent and just beginning to brown. Add minced garlic and cook for 30 seconds, but do not overcook the garlic! Add stock, making sure to scrape any brown bits from the pan. Add the green chiles, crushed tomatoes, diced tomatoes, and beans and bring to a low boil. Add tomato paste, and all seasonings to taste, adjusting as necessary.** Cover and allow chili to simmer on low heat for 30-45 minutes, stirring occasionally.

When ready to serve, offer shredded cheddar cheese, sour cream, chopped cilantro or green onions & crushed corn chips (either tortilla chips or Fritos) as garnish.

* Depending on the saltiness of the stock & tomatoes. I use at least 1 Tablespoon salt, however, I will adjust as necessary.
** For those wishing to add meat (either ground beef or turkey), brown 1-1/2 lbs. meat in a separate skillet, drain excess fat, and then add to the chili before covering.

Sweet & Savory Couple

This weekend I prepared my 3-Bean Chili for a function I was attending on Sunday - because I was transporting and serving the chili outside of my home, I knew that lugging a bunch of garnish with me wasn't an option. So, instead, I thought I would prepare homemade cornbread to accompany it.

If you're looking for a cornbread recipe that isn't too dry, has great flavor, and an extra added twist, you just might love this:

Cheddar & Chive Cornbread

3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 Tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted
8 oz. extra-sharp Cheddar, grated
1/3 cup chopped scallions

Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry ingredients until most of the lumps are dissolved. Do not overmix! Mix in 2 cups of the grated Cheddar and the scallions and allow the mixture to sit at room temperature for 20-minutes.

Preheat the oven to 350 degrees.

Grease a 9 x 13 x 2-inch baking pan.

Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra scallions. Bake for 30 to 35 minutes, or until a toothpick or cake tester comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

Recipe adapted from The Barefoot Contessa.

Aren't they so cute together?

3-Bean Chili

This recipe has been a staple in my kitchen for years. After many iterations, this is how I prefer it best. Enjoy! xo JN

Jenn's 3-Bean Chili

1 large onion, diced
5-8 cloves fresh garlic, minced (don't be afraid)
1 sm. can diced green chiles
1 quart beef, chicken or vegetable stock
1 lg. can crushed tomatoes
1 reg. can petite diced tomatoes
1 sm. can tomato sauce
1 can pinto beans, drained
1 can red kidney beans, drained
1 can small red beans, drained

Seasonings ... this is all about personal preference, and it is so important to season in doses and taste as you go. I eyeball this every time, but here are the approximates:
2-3 Tablespoons chili powder (large handful or two)
1-2 Tablespoons cumin (large handful or two)
2 teaspoons oregano (handful, crushed)
Salt & Pepper to your liking (depending on the saltiness of the stock & tomatoes ... I typically use at least 1 Tablespoon salt & 1 teaspoon pepper)

In a large stockpot or dutch oven (I use one of my large Le Creuset ovens), saute the diced onion in 3 Tablespoons of olive oil over medium heat until onions are translucent and just beginning to brown. Add minced garlic and cook for 30 seconds, but do not overcook the garlic! Add stock, making sure to scrape any brown bits from the pan. Add the green chiles, crushed tomatoes, diced tomatoes, tomato sauce and beans and bring to a low boil. Add all seasonings to taste, adjusting as necessary.* Cover and allow chili to simmer on low heat for 30-45 minutes, stirring occasionally.

When ready to serve, offer shredded cheddar cheese, sour cream & crushed corn chips (either tortilla chips or Fritos) as garnish.

* For those wishing to add meat (either ground beef or turkey), brown 1-1/2 lbs. meat in a separate skillet, drain excess fat, and then add to the chili before covering.