Classic Beef Chili

Ingredients:

• 1 medium yellow onion
• 3 cloves garlic
• 2 (about 15-ounce) cans kidney beans
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon unsweetened cocoa powder
• 2 teaspoons dried oregano
• 1 teaspoon paprika
• ¼ teaspoon cayenne pepper (optional)
• 1 (28-ounce) can fire-roasted crushed tomatoes
• 2 cups or 1 (14.5-ounce) can low-sodium beef/chicken broth
• 1 teaspoon apple cider vinegar
• 2 tablespoons olive oil
• 3 tablespoons tomato paste
• 2 pounds lean ground beef
• 2 teaspoons kosher salt, plus more as needed
• ½ teaspoon freshly ground black pepper

• Scallions, thinly sliced
• Avocado, sliced
• Fresh cilantro, chopped
• Tortilla chips
• Sour cream or plain Greek yogurt
• Cheddar cheese, shredded

Preparation:

1. Roughly 1 ½ cups of medium yellow onions should be diced. Mince three cloves of garlic. Drain and rinse two cans of kidney beans (approximately 15 ounces each).
2. In a big pot or Dutch oven, heat two tablespoons of olive oil over medium heat until it shimmers. Stirring occasionally, sauté the onion for 3 to 5 minutes, just until it is tender.
3. Cook the garlic for approximately a minute, till it becomes aromatic. Coat the onions by stirring in three tablespoons of tomato paste. Cook for 2 to 3 minutes, stirring occasionally, until the color darkens.
4. Toss in 2 pounds of ground beef, ½ teaspoon black pepper, and 2 tablespoons kosher salt. Cook for 6 to 8 minutes, breaking up the meat with a wooden spoon, until it is browned and cooked through.
5. Combine two tablespoons of chili powder, one tablespoon of ground cumin, one tablespoon of unsweetened cocoa powder, two teaspoons of dried oregano, one teaspoon of paprika, and, if using, one-fourth teaspoon of cayenne pepper. Cook for an additional minute after stirring to coat the meat.
6. Stir together the beans, 1 (14.5-ounce) can of low-sodium beef or chicken broth, and 1 (28-ounce) can of fire-roasted crushed tomatoes. Heat until it boils. Lower the heat so that it simmers gently.
7. Cook for 30 to 40 minutes, stirring occasionally, until the flavors combine and the mixture has a slight thickening.
8. Take the pot off of the burner. Stir to mix in 1 teaspoon of apple cider vinegar. If necessary, add more kosher salt after tasting. Transfer to containers and garnish with preferred ingredients.

Corn Chowder

Ingredients:

• 8 slices thick-cut bacon
• 1 medium onion, diced
• 2 celery stalks, diced
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 cup heavy cream
• Cheddar cheese, shredded
• Chopped chives, for garnish
• 2 cloves garlic, minced
• ¼ cup all-purpose flour
• 4 cups chicken broth
• 2 medium russet potatoes, peeled and cut into ½-inch cubes
• 4 cups fresh corn kernels
• 1 teaspoon fresh thyme leaves

Preparation:

1. Cook the bacon in a large soup pot or Dutch oven over medium heat for about 8 minutes, just until it is crisp. Using a slotted spoon, remove the bacon, crumble it, and put it aside.
2. Cook the celery and onion in the pot for around five minutes, preferably until they are tender. Add in the garlic and heat for about 30 seconds until fragrant.
3. To coat the vegetables, sprinkle them with flour and toss. Cook for 1 minute, stirring constantly, before gently whisking in the chicken broth and scraping up any browned pieces from the bottom of the pot.
4. Stir in the corn kernels, potatoes, salt, pepper, and thyme. The potatoes should be soft after 15 to 20 minutes of simmering after being brought to a boil.
5. Take the pot off of the burner. Put two cups of the chowder in a blender and blend it until it's smooth. Return the purée to the pot and stir.
6. Add half of the bacon and the heavy cream and stir. Put the pot back on medium heat and cook for about five minutes, until it’s heated through. Taste and add more salt and pepper as needed.
7. After ladling the chowder into bowls, top with the leftover bacon, chopped chives, and shredded cheddar cheese. Warm up and serve.

Chicken Parmesan Meatballs

Ingredients:

• 1 jar marinara sauce
• 2 tablespoons parsley, chopped
• 1 cup breadcrumbs
• 1 teaspoon kosher salt
• 1 teaspoon Italian seasoning
• 1 egg
• 1½ teaspoon garlic, minced
• 1 cup Parmesan cheese, grated
• 16 ounces ground chicken
• Mozzarella or Parmesan (for topping)

Preparation:

1. Preheat your oven to 375°F. A 7 x 10 baking dish should be greased with nonstick baking spray.
2. Add the ground chicken, parsley, breadcrumbs, Italian seasoning, minced garlic, salt, egg, and grated Parmesan in a large bowl. Stir until well mixed.
3. Form the mixture into equal-sized meatballs with your hands or an ice cream scoop, then transfer them to the baking dish that has been prepared.
4. The meatballs should attain an internal temperature of 165°F after about 20 minutes of baking in a preheated oven.
5. Take the meatballs out of the oven, then cover each one with marinara sauce and a little Parmesan or mozzarella cheese.
6. Put the baking dish back in the oven and continue to bake for ten more minutes, or until the cheese is bubbling and melted.
7. These tasty chicken parmesan meatballs can be served as a savory main course, as an appetizer, or over pasta.