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12
Super Chili
Don’t be intimidated by the amount of
chili powder in the recipe; most store-bought
varieties lean on the side of mild. However, spice
lovers can turn up the heat by just increasing
the cayenne or stirring in some puréed
chipotle chiles.
Makes about 8 cups
2 pounds beef chuck roast, cut into
1-inch cubes
2 teaspoons vegetable oil, divided
1 medium onion, finely chopped
1 jalapeño, seeded and finely chopped
1 large red pepper, cut into ¼-inch dice
4 garlic cloves, finely chopped
¼ cup chili powder
2 teaspoons dried oregano
2½ teaspoons kosher salt
¼ teaspoon cayenne pepper
1 can (15-ounce) crushed tomatoes
2 cans (15 ounces each) diced tomatoes,
with one can drained
1 cup chicken broth (low sodium)
1. Assemble the meat grinder fitted with the
coarse plate. Turn meat grinder to ON and
grind the beef into a mixing bowl.
2. Put a small stockpot on the stove over
medium heat and add a teaspoon of oil. Once
oil is hot, stir in the ground beef. Cook until
completely browned. Remove and reserve.
Drain off any excess liquid before returning to
the stove.
3. Add the remaining teaspoon of vegetable oil to
the pot. Once hot, add the onion, jalapeño,
red pepper and garlic. Stir together and sauté
until soft and fragrant, about 5 to 8 minutes.
Return the cooked beef to the pot with the
sautéed vegetables. Stir in the chili powder,
oregano, salt and cayenne until fully
combined.
4. Add the crushed and diced tomatoes with the
chicken broth. Bring mixture just to a boil and
then reduce to a simmer and cover.
5. Simmer for about 2 hours. Degrease the
chili by either skimming any excess fat with
a ladle, or by gently blotting the surface with
a paper towel.
6.
Taste and adjust seasoning accordingly.
Nutritional information per ½-cup serving:
Calories 133 (50% from fat) · Carb. 5g · Pro. 12g
Fat 8g · Sat. fat 3g · Chol. 41mg · Sod. 539mg
Calc. 30mg · Fiber 2g
Turkey Meatloaf
Veggies are added for flavor in this healthier
version of meatloaf.
Makes about 10 servings
Nonstick cooking spray
1½ pounds dark turkey meat, or boneless,
skinless chicken thighs, cut into 1-inch
cubes
1½ cups old-fashioned oats
1 teaspoon olive oil
1 small onion, finely chopped
1 small carrot, finely chopped
1 small celery stalk, finely chopped
2 garlic cloves, peeled and finely
chopped
1 teaspoon kosher salt, divided
½ teaspoon freshly ground black
pepper, divided
8 small baby bella or cremini mushrooms,
chopped
2 large eggs, lightly beaten
1 large egg white
¼ cup ketchup
1 tablespoon tomato paste
½ cup chopped fresh parsley
1 tablespoon chopped fresh thyme
1. Preheat oven to 350°F. Coat a 9 x 5-inch loaf
pan with nonstick cooking spray.
2. Toss the turkey and oats together in a mixing
bowl and let rest in refrigerator until ready to
grind.
3. Put the oil in a medium skillet over medium
heat. Once the oil is hot and shimmering
across the pan, add the onion, carrot, celery,
garlic, ½ teaspoon of salt and ¼ teaspoon of
the pepper. Sauté until fragrant and soft, about
8 to 10 minutes. Add the mushrooms and
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