Cincinnati style chili (2015 chili cook-off recipe)

“Between the chili cook-off and doing some actual work, I was exhausted when I left in the afternoon! But it was worth it to see all of my co-workers so happy. Sometimes it feels like we don’t get enough recognition for all of the amazing things we do, so something as simple as a chili cook-off really lifts our spirits.”
11/01/14 webpage post

On Friday we had our annual chili cook-off at work. It’s one of my favorite days of the year. Good food, happy co-workers, and Halloween decorations. What could be better? It’s always so much fun. I think I said it best last year when I mentioned that we don’t feel like we get a lot of credit for all of our accomplishments. We really need morale events like the yearly chili cook-off to keep from burning out. It doesn’t cost our program anything and everyone loves it. The participants are always so grateful that we have it, and it’s a fantastic way to celebrate Halloween at work. This year I did something a little bit different with my cook-off entry and made it inspired by of Cincinnati chili. Usually Cincinnati chili is served over spaghetti, but I skipped that part because it didn’t really make sense for a buffet-style meal (or for folks cutting carbs). Instead I simply threw in some of the typical Cincinnati chili spices – cinnamon, allspice, and cocoa powder. It was delicious! I had to make a couple of batches to get the amounts of all the spices just right, but I think this recipe is a winner. I didn’t win the chili cook-off (that honor always goes to one of the spicier chilis), but I still loved the unique flavor. It’s just different enough from my traditional chili for me to call this a new recipe!

INGREDIENTS:
1 1/2 lb lean ground beef (preferably grass-fed)
1 medium sweet onion, diced
1 medium bell pepper, diced
2 Tbsp chili powder
2 tsp cumin
1 tsp smoked paprika
1 tsp oregano
1 1/2 tsp allspice
1 tsp cinnamon
1 tsp salt
1/2 tsp garlic powder
1/2 tsp black pepper
1 Tbsp cocoa powder
1 Tbsp apple cider vinegar
1 Tbsp Worcestershire sauce
2 cans (14.5 oz each) diced tomatoes
2 cans (8 oz each) tomato sauce
1 can (15 oz) reduced sodium black beans, drained and rinsed (optional)
1 can (15 oz) reduced sodium red kidney beans, drained and rinsed (optional)

DIRECTIONS:
In a small bowl, combine the spices (chili powder, cumin, paprika, oregano, allspice, cinnamon, salt, garlic powder, and black pepper) and cocoa powder and set aside. This will save you time and trouble later. In a large pot (I use my aptly-named 5 qt chili pot that I love) cook the ground beef, onion, and bell pepper until the meat is no longer pink. Add the bowl of spice mix from earlier and cook, stirring frequently, until fragrant, about 2 minutes. Add the apple cider vinegar, Worcestershire sauce, diced tomatoes, and tomato sauce and stir to combine. If you are adding beans you can throw them in now too. (I left the beans out of my chili cook-off batch so you can skip them if you want.) Bring the chili too a boil and then reduce heat to a simmer. Put the lid on the pot, but leave it propped open a bit so steam can escape. Cook for at least an hour, stirring about every 15 minutes. Enjoy!

Based on Half Baked Harvest’s Healthier One Pot Cincinnati Chicken Chili.

Foodie Friday – Buttermilk pumpkin bread

Fall officially started over a week ago, but we’re still waiting for it to arrive here in Los Angeles. But luckily according to my self-imposed rules I can bake with pumpkin again since it’s after September 1st! Until it finally cools off (although this week has been slightly more comfortable) at least we can enjoy pumpkin-flavored treats! Like this delicious pumpkin bread. Last year I posted a great recipe for spiced pumpkin bread, but I’ve been wanting to try a slightly different version for a while. This new recipe contains buttermilk which is always a plus. It does amazing things for banana bread so why not pumpkin bread too? I’m really glad I tried this recipe because it is delicious. Everyone at work loved it, and I ate a few too many pieces of it myself. This pumpkin bread was the perfect way to welcome the fall and celebrate the approaching holiday season.

INGREDIENTS:
1 c canola oil
3 c sugar
1 can (15 oz) pumpkin puree
4 eggs
2/3 c buttermilk
1 Tbsp vanilla
2 Tbsp pumpkin pie spice (I mixed a homemade version since I was out)
1/4 tsp cardamom
2 tsp salt
2 tsp baking soda
3 1/2 c flour

DIRECTIONS:
In a large bowl, mix together the canola oil, sugar, pumpkin, eggs, buttermilk, and vanilla. I usually use an electric mixer for this to make sure the batter is smooth. Add the pumpkin pie spice (or homemade mix of spices like I made), cardamom, salt, and baking soda and beat until combined. Add the flour to the bowl and blend until combined, scraping down the sides of the bowl with a spatula as needed. Divide the batter between a couple of greased loaf pans. The original recipe calls for three small loaf pans, but since I don’t have any of those I used one 9×5″ pan and one 8×4″ pan instead. (There was actually some batter leftover in this configuration so next time I’ll try three 8×4″ pans and make slightly smaller loaves.) Bake at 325 deg F for at least 1 hour (mine took a bit longer to set in the middle), or until a toothpick inserted in the center comes out clean. Enjoy!

Based on The Mommy Mess’s Buttermilk Pumpkin Bread.

Foodie Friday – Mustard and maple chicken

This year I’ve been doing a great job of making healthy lunches to take to work, but I’ve gotten into a rut with the meat and vegetable recipes that I use. I have a few favorites that I make regularly (curried chicken tenders, ranch turkey tacos, Korean ground beef), but my taste buds are demanding more options! In an effort to mix things up a bit I tried this new chicken recipe a couple of weeks ago. It’s advertised as the “World’s Best Chicken” so my expectations were high. Luckily it did not disappoint! This chicken is really delicious. Baking chicken is the simplest and least messy way to prepare it, and the sauce is made from basic pantry staples that you probably already have in your kitchen. The Herbs de Provence wasn’t in the original recipe, but I added it because I thought it sounded good. I figure Italian seasoning would be just as good, but I haven’t tried it myself. I will next time. This recipe is definitely going into my lunch rotation. I love it!

INGREDIENTS:
4 boneless, skinless chicken breasts (about 2 lb)
1/2 c Dijon mustard
1/4 c maple syrup
1 Tbsp red wine vinegar
1 tsp Herbs de Provence (or Italian seasoning)
Salt and pepper

DIRECTIONS:
In a small bowl whisk together the Dijon mustard, maple syrup, red wine vinegar, and the Herbs de Provence or Italian seasoning. (When I made this I just sprinkled a generous amount of the Herbs de Provence into the mustard, maple, and vinegar mixture. I’m just estimating that it was about 1 tsp. The amount isn’t really critical.) Place the chicken breasts in an 11×7″ or 13×9″ glass baking dish that’s coated with cooking spray (I use Trader Joe’s olive oil spray). Season the chicken with salt and pepper, then pour the mustard and maple sauce on top. Make sure each breast is coated with sauce. Bake at 400 deg F for about 40 minutes, turning once, or until the chicken is cooked through. Enjoy!

Based on Rachel Schultz’s World’s Best Chicken.