Homemade CHILI Recipe | Simply Mama Cooks
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home cooked food.
Please LIKE, SHARE and SUBSCRIBE! Thank you!
????MY VLOG CHANNEL
????FOLLOW ME ON INSTAGRAM ????????
AND HASH TAG Simply Mama
3 bls (1.361 kg) ground beef (I used 85 / 15 fat to meat ratio)
1 medium to large onion finely chopped
5 cloves garlic minced
6 Tbsp (40 g) chili powder (I used McCormick Brand)
3 tsp (7 g) smoked paprika
3 tsp (8 g) garlic powder
3 tsp (8 g) onion powder
3 tsp (7 g) ground cumin
3 Tbsp (49.5 g) tomato paste
7 cups (1.65 L) low sodium beef broth
1 chipotle pepper in Adobo sauce
2 Tbsp Adobo sauce from can of chipotle peppers
2 - 15 oz cans pinto beans (drained and rinsed)
salt and pepper to taste
*For corn starch slurry*
4 Tbsp (35 g) corn starch
4 Tbsp (60 ml) cold water
INSTRUCTIONS
- In a preheated on a medium high heat 6 .5 qt pot add 3 tbsp oil and ground beef
- Add salt and pepper to taste, cook ground beef for 5 to 8 minutes
-Now add garlic and onion, combine and continue to cook for 3 to 5 minutes
- Next add and combine all dry seasonings and spices to cooked ground beef
- Now add tomato paste, combine and cook for a minute or two
- Next add beef broth, stir and mix well
- Add chopped chipotle pepper, adobo sauce and bring to a boil
- Cover pot with a lid, lower the heat and gently simmer for 1 hour stirring through out
- After and hour add cornstarch slurry to thicken chili
- Add drained and rinsed pinto beans combine and simmer for and additional 15 minutes then serve
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for the support!
MUSIC
Places by Ulas Pakkan, Courtesy of Shutterstock, Inc.
Easy Homemade Chili Recipe
How To Make Chili and Beans
Vegetarian Black Bean Chili Recipe
Vegetarian Black Bean Chili Recipe
Today you're going to learn how to make 30 minute black bean chili.
In fact, in this video I'm going to show you the recipe for the best vegetarian black bean chili.
It's easy to make, satisfying and so delicious.
???? My new recipe book [HOWTOCOOKSMARTER: 50 Recipes That Will Make You Feel Happy and Healthy]
Here's a quick overview of what's in the video:
????Get a FREE ebook: 5 Ways to Turn ANY Treat Into a Delicious Healthy Recipe:
HEALTHY BLACK BEAN CHILI
(Makes 8 servings)
Ingredients:
1 large onion, chopped
1 red bell pepper, chopped
4 cloves garlic, thinly sliced
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp dried oregano
1/3 cup tomato paste
2 cans (15 oz each) chopped tomatoes
6 cups cooked black beans (or 4 15 oz cans)
5 cups chicken or vegetable stock
Salt and black pepper, to taste
1 tbsp cocoa powder
2 tbsp maple syrup
1/2 cup chopped parsley
NUTRITIONAL INFO (per serving):
224 calories, fat 2.6g, carb 42.2g, protein 13.5g
Preparation:
Heat olive oil in a large saucepan, over medium heat. Add the onion, and cook until softened, for 5 minutes.bell pepper and garlic, cook until softened, for 5 minutes.
Add the bell pepper and garlic, and cook for another 5 minutes.
Stir in the spices, and cook until fragrant, for about 2 minutes.
Pour the tomatoes, tomato puree, black beans and chicken stock into the saucepan. Season with salt and black pepper, add the cocoa powder. Stir well to combine.
Simmer on low heat for 20 minutes, stirring occasionally. Serve with diced quick cornbread, avocado salsa or Greek yogurt and green onions.
QUICK CORNBREAD SKILLET
Ingredients:
1 cup polenta or yellow cornmeal
1/2 cup whole wheat flour
1 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1 large egg
1 cup buttermilk
1/2 cup milk
1/4 cup melted butter
Preparation:
In a large bowl, add polenta, whole wheat flour, salt, baking powder and baking soda.
In another bowl, beat the egg, and add buttermilk, milk and melted butter.
Combine all dry and wet ingredients, and mix to combine.
Pour the mixture into a butter greased skillet.
Bake at 450 degrees for 20 minutes.
AVOCADO SALSA
Ingredients:
1 avocado, diced
1 small tomato, diced
1/2 red onion, diced
pinch of salt
1 tbsp lime juice
1 tbsp hot chili sauce
Preparation:
In a large bowl, add all the ingredients.
Gently stir to combine the ingredients.
Why Mexican Cuisine is the King of Meal Prep
Want to level up your home cooking skills? Then check out my online course, Conquer The Kitchen, which is currently $110 OFF the regular price! ➡️
Shop the gear in this video below!
BPA Free Plastic Containers:
Instant Pot Duo Evo Plus 9 -1:
Cusinart Food Processor:
Nordic Ware Half Sheet Pans:
Half Sheet Pan Silicon mat:
--
Ethans's Channel -
Follow me on instagram @lifebymikeg for behind the scenes action
All music provided royalty free by Epidemic Music
Fermented Black Bean salsa
An easy recipe for fermented black bean salsa!
Comment any questions, I'm happy to help!
Recipe:
2 cans black beans
1 red bell peppers
1 jalapeno (seeds removed)
⅓ small red onion
2 small tomatoes
1 clove garlic
2 Tablespoons salt
After fermentation add:
1 Tablespoons Lime
¼ cup cilantro
Dash Black pepper
1 teaspoon cumin
2 teaspoons chili powder
For more recipes:
Visit omin.llc for artwork, recipes, and updates on our fermentation invention!
Thanks for watching!
Black Beans with Cilantro-Lime Brown Rice and Pickled Onions
***RECIPE, MAKES 10-12 PORTIONS***
For the beans:
1 lb dried black beans
1 onion
1 bell pepper
2 jalapeño peppers
2-3 tablespoons ground cumin
2-3 tablespoons dried oregano
1 tablespoon garlic powder
2 tablespoons rice wine vinegar
2 tablespoons sugar
salt
pepper
olive oil
water
lime wedges for garnish
For the brown rice:
1 lb dried brown rice
5 cups water
1.5 teaspoons salt
juice of two limes
cilantro to taste
olive oil
For the pickled onions:
1 red onion
1/2 cup rice wine vinegar
2 tablespoons sugar
The night before you want to eat, put the beans in a large bowl and cover them with at least a few inches of water to soak.
Start the pickles by thinly slicing the red onion. Dissolve the sugar into the vinegar in a bowl that isn't made out of aluminum. Toss the onions in the pickling liquid. Cover and refrigerate. Stir them when you wake up in the morning.
The next day, start the beans by chopping up the onion and peppers and cooking them in olive oil in a big pot until they start to soften. Drain the beans and discard the soaking water. Add them to the pot along with enough fresh water to cover by an inch. Put in the oregano, cumin, pepper, garlic powder, vinegar and sugar. Don't put in the salt yet. Simmer the pot for two hours, or until the beans are soft, stirring occasionally. Put in additional water if the beans ever stop being submerged.
As soon as you've got the beans simmering, start the rice by toasting the grains in a little olive oil in a hot pot for a minute or until the rice smells nutty. Add the water and salt. Bring to a boil, then cover and reduce to a simmer. Cook for about an hour, or until the water is absorbed. Juice in the limes, add as much chopped cilantro as you want, and stir it in. Leave the rice to rest on a warm setting for an hour or until the beans are ready.
When the beans are soft, add salt to taste, and maybe some more vinegar or sugar. Turn off the heat and let them cool at least 15 minutes to allow the liquid to thicken.
Put some rice on a plate, some beans on the rice, some onions and additional cilantro on the side with a lime wedge.
NOTE: This is a re-upload. In the original version of this video, I mentioned how rice contains the amino acid methionine, which beans lack. I knew that protein combining was not as important as previously thought, but I didn't know how thoroughly the necessity of it had been debunked, so I removed that section of the video. The Wikipedia article on protein combining has a well-cited section on this topic:
MY COOKING PHILOSOPHY: I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.