Chunky Red Chili

This whole weekend had been dark, rainy, and dreary. I’ll I want to do is snuggle up on the couch with a piping hot bowl of chili. The twins keep me running, so snuggling up on the couch may be out, but I can make a big pot of chili, and let it cook while I chase after my little ones. Chili has a way of warming up not only your body, but your soul as well. And chili freezes so well and you can make a big batch and freeze individual portions so eat on a rainy day to warm up your day.

I know traditional chili has no beans, or what some people call filler ingredients. If you are one of those chili purest, then don’t think of this recipe as a chili, think of it as a chili inspired soup. This is thick, chunky, and packed full of flavor in every spoonful. You can make it as spicy or mild as you like. This is a spicier chili, so if you don’t like it that spicy leave out the jalapeno and cut back the cayenne pepper.

Chunky Red Chili
1 Tbsp. vegetable oil
1 lb. ground beef
2 onions, chopped
3 cloves garlic, minced
2 (14 oz.) cans petite dices tomatoes, undrained
2 cubinal pepper seeded and diced
2 carrots peeled and diced
1 (8 oz.) can tomato paste
1 Tbsp. chili powder
3 tsp. ground cumin
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. cayenne pepper
1 bottle hard apple cider
2 (15 oz.) cans red kidney beans, rinsed and drained
1 (15 oz.) can black beans, rinsed and drained
4 cups chicken broth

In a large heavy bottomed pot heat the vegetable oil. Cook the onions until translucent. Add in the garlic, carrots, and peppers. Add in the ground beef and cook until the meat is browned.  Add in the tomato paste, chili powder, cumin, garlic, salt, pepper, cayenne pepper, and cook for 1 minute. Add in the Apple cider and scrap all the brown bits up from the bottom of the pot. Then add in the beans, jalapeno, and chicken broth. Bring to a boil, then reduce heat, cover and simmer for 50-60 minutes.

To freeze, Cool completely, then place in plastic freezer safe containers and freeze until solid.

To reheat, place chili in saucepan with 1/4 cup water and cook over medium heat, stirring occasionally, until reheated. At this point if you wan thicker chili you can add 1 Tbsp. cornstarch and cold 1/4 water mixture and stir well. Or you can reheat in the microwave, heaint in 1 minute intervals and stiring in between to help cook evenly. will take between 3 and 5 minutes.

The Wonderful World of Parsnips

Parsnips are a largely under utilized vegetable  it looks like a rounder white carrot, but the flavor is very different. Most people walk right past them in the store or only pick them up to put in their soup. I was the same way, until one day i decided to experiment with mixing mashed potatoes with some mashed parsnip to get some more vegetables into my husbands diet. They were awesome, and he never even knew.

When the parsnips are roasted they develop this rich nutty flavor and become velvety smooth when pureed, add a bit of butter and serve as a instead of mashed potatoes. You can steam you parsnips if you prefer and use the cooking liquid to thin out the mash. Best part is you can make a big batch now while the parsnips are at their peak and pull them out and serve any night of the week.

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Basic Mashed Parsnips

Peel parsnips, remove the ends, then cut them lengthwise, in half. Lay parsnips on a piece of foil and drizzle olive oil over them. Sprinkle with salt and pepper. Close up the foil into a pouch and then bake in a 400 degree oven for approx. 30 minutes or until fork tender. Put in the food processor, add in 2 tbsp of butter and puree until you get the consistency you like. Serve or freeze in freezer safe container for up to 8 months, some people say 10 months, but i don't recommend past 8 months.

Variations:
Roasted Leek and Garlic Parsnip Puree: 3 large parsnips, 1 leek sliced, 2 garlic cloves peeled-  Roast all the vegtables as above, add in 1/2 cup milk or heavy cream.
Sour Cream and Chive Mashed Parsnip: Cook as directed above, add in 1/2 cup of sour cream, and 1 tbsp chopped chives, add in 3 tbsp butter and puree as above.
Parsnips, Carrot and Apple Mash: 4 parsnips, 4 carrots, 2 apples all peeled and sliced. Steam together until they are fork tender. put in the food processor, add in 1/2 tsp cinnamon, and puree together. (*this also  great for baby food)