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Uncle Joey’s Chili with Black Beans & Corn

on October 21, 2013

Click Here to Print: Uncle Joey’s Chili with Black Beans and Corn

We know him as Uncle Joey, but others know him as Chef Joe of Columbus Personal Chef.

It’s too bad we don’t live closer because we would get to eat his delicious creations more often!  And I do mean delicious!  I’ve never tried something he’s made and not liked it.

As for this chili, he told me he’s been perfecting it for half his life.  That being said, you know it’s gotta be good!

Here's a piping hot bowl served with Avocado Sour Cream.

Here’s a piping hot bowl served with Avocado Sour Cream.

I mean look at all those spices!

I mean look at all those veggies and spices!

And in case you're wondering, to core the zucchini, just scoop the middle out with a spoon.

And in case you’re wondering, to core the zucchini, just scoop the middle out with a spoon.

Chili Ingredients:

  • 1 tbsp olive oil
  • 1lb ground sirloin
  • 1 yellow onion, small diced
  • 1 red pepper, small diced
  • 1 green pepper, small diced
  • 3 cloves garlic, minced
  • 1 jalapeño, minced
  • 2 Portobello mushrooms, diced
  • 1 zucchini core removed and diced
  • 3 tbsp chili powder
  • 1 tbsp cumin, ground
  • 1/8 tsp cayenne
  • 1 tsp salt
  • 1 tsp oregano
  • 1 cup beef stock
  • 2 cans black beans, drained and rinsed
  • 2 cups frozen corn
  • 1 28oz can diced tomatoes, or 4 tomatoes diced
  • 1 14oz can tomato sauce
  • 1 bunch cilantro, chopped
  • Salt to taste

Avocado Sour Cream Ingredients:

  • 1 avocado
  • 1 tsp cumin
  • 1 lime, juice of
  • 1 cup sour cream
  • salt and pepper to taste

Chili Instructions:

  1. In a large stock pot heat the olive over medium high heat.
  2. Add the beef, onion, peppers, and garlic, cook until the beef is browned breaking up beef as it cooks.
  3. Next add the zucchini, and mushrooms, cook for 5 minutes or until the mushrooms have softened and released their juices.
  4. Stir in the spices and salt. Then add the remaining ingredients except for the cilantro.
  5. Bring to a simmer and reduce heat, simmer for 30 minutes.
  6. Stir in the cilantro and season to flavor with salt.
  7. Serve with corn bread or on top of rice.

Avocado Sour Cream Instructions:

  1. In a medium bowl mash the avocado with a fork.
  2. Add the remaining ingredients and whisk vigorously until well combined and it has a smooth green color.

Chef’s Notes: You can make this in a mini chopper or food processor if you have one. This also goes well as a salad dressing with a fresh garlic paste.

Here are some ideas to get your “kid cook” involved with this recipe:

  • Allow him to pour ingredients into the pot.  If your kid cook is really young and/or you’re afraid he might burn himself on the pot, have him gather ingredients that you’ve chopped off the cutting board and put them in a bowl that you can add to the pot.
  • He can help mash the avocado and add ingredients for the Avocado Sour Cream.
  • As the chili is simmering ask him if he remembers what ingredients you put into the chili.  See if he can remember them all!
Uncle Joey has his very own kid cook, too!

Uncle Joey has his very own kid cook, too!

 

 

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One response to “Uncle Joey’s Chili with Black Beans & Corn

  1. acuriousgal says:

    Awesome, I’m always looking for a new chili recipe, we love it here!!

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