In the Kitchen with Rob Parisi (cxontinued)

Ingredients:

● 2 tablespoons of your favorite oil (olive, avocado or coconut are my favorites)

● 1 medium onion (white, yellow or sweet)

● 3 cloves of garlic finely chopped *optional

● 1 medium pepper (red, yellow or green)

*optional

● ½ cup of diced carrots *optional

● 1 pound ground or diced protein (beef, chicken, pork, sausage, or add 1 extra can of beans)

● 16 oz broth (beef, chicken, vegetable or wateradd more for soupier results)

● 2 (16 oz.) cans of beans of your choice drained and rinsed (chili, red kidney beans, pinto, chickpeas, organic if possible)

● 1 28-ounce can crushed tomatoes

Spice Mix

Spice to your liking, but here is what works for my crew!

● 2 tablespoons chili powder

● 1 tablespoon smoked paprika

● 1 tablespoon ground cumin

● 2 tablespoons brown sugar

● 1 tablespoon garlic powder

● 1 tablespoon white pepper

● 2 tablespoons favorite salt

Instructions

1. Mix all your seasonings in a bowl

2. Open all cans and packing

3. Chop all veggies

4. Add oil to the pot and place on medium-high for two minutes.

5. Add the onions, garlic, peppers & carrots, now, cook for 5 minutes, stirring occasionally.

6. Add first ½ seasonings to the veggies

7. Add the protein; cook for 5-8 minutes until brown & cooked sufficiently.

8. Add a second ½ seasoning

9. Add the 16 oz broth and tomatoes to the mix

10. Stir well and evaluate if additional liquid is needed, broth or water to your liking.

11. Add beans

12. Bring the liquid to a low boil, then reduce to low and cook uncovered for 20-30 minutes, stirring every 5 minutes.

13. Remove the pot from heat and allow it to rest for 10 minutes before serving.

14. Enjoy, and don’t forget the toppings!

Toppings: shredded cheese, sour cream, avocado, crackers, scallions, jalapenos, onion, scallions, corn.

Possible companion items: cornbread, spaghetti, grilled cheese and Mexican rice.

Leftover ideas: nachos, baked potatoes, quesadillas, tacos, taco salad, chili mac, chili cheese stuffed peppers, chilli cheese corn chip bowls.

Crafty pantry tips: In a pinch, a can of tomato sauce for pasta can be substituted for the can of crushed tomatoes. In season fresh local vegetables are welcomed, but alas, this is currently winter in New Hampshire, so that’s simply not an option.

Crafty freezer tip: Ground meat can be purchased from local farms 5 to 10 pounds at a time and easily stay very fresh frozen for up to 6 months. And remember, beef isn’t the only act in town: lamb, pork, chicken and bison are wonderful, healthy alternatives and available readily at farmers’ markets, local farms and food co-ops.

About the Author

My name is Rob Parisi, and my kitchen is my sanctuary. As the owner/ operator of PoshHaus, I challenge my clients to purchase products that bring their kitchens to life. Now in my newest mission, Shop.Design.Build, we are bringing local homes to life as we remodel and renew kitchen spaces all over the region! The first stage is in the new PoshHaus test kitchen, located at 104 Emerald Street in the old Kipco building in Keene, NH. Built in 1910 and empty for over five years, the place is finally vibrant and back to life! Learn more at poshhaus.com.