Joanna Gaines' Family Chili
Ya’ll seem to love the Joanna Gaines’ recipe reviews, so I’ve decided to do another first impression review on her recipe for Gaines’ Family Chili out of her first cookbook, Magnolia Table. I’m not going to lie to you, if you have read my other reviews from this cookbook, you’d probably see that I haven’t been too big of a fan of this cookbook. With that being said, I was a little hesitant about trying another new recipe (and so was my husband). But what the heck, what could go wrong with chili?
While I was trying out this recipe, we were in quarantine due to COVID-19. So when shopping for ingredients, the shelves were a little bare and I had to improvise. The recipe calls for Southwestern-Style beans and those were no where to be found. I did some Googling, and saw Bush’s baked beans would work just fine or any canned chili beans! So I used Bush’s baked beans with bacon and brown sugar. I was a little scared the bacon and brown sugar would clash with the green chilies in the tomatoes but I was pleasantly surprised on how well it complemented each other. With that being said, I found this Chili recipe to be delicious! It was super easy to make, very straight forward directions and made great for leftovers the next day. The Fritos were a nice touch as well. This is the first recipe out of the 5 I have made so far out of this cookbook, that I am looking forward to making again. This is a very quick and easy recipe that I guarantee your family will love!
First Impression Rating: 7.5/10
DS Difficulty Rating: 1/5
Serves 6
Prep Time: 5 Minutes
Cook Time: 45 Minutes
Author: Joanna Gaines
Cookbook: Magnolia Table
LETS MAKE SOME CHILI
Step One: In a large soup pot or Dutch oven, heat the oil over medium heat until hot. Add the onion and sauté until translucent and tender, about 8 minutes.
Step Two: Add the beef and a couple pinches of salt and pepper and cook, stirring often to break up the meat, until it loses its pink color, 6 to 7 minutes.
Step Three: Stir in the tomatoes and beans with their juice. Bring to a simmer, reduce the heat, and simmer, stirring occasionally, for 30 minutes. Taste and adjust the seasoning.
Step Four: Ladle the chili into bowls. Serve topped with Fritos and grated Cheddar and accompanied by cornbread. Store leftovers in a covered container in the refrigerator for up to 4 days.
Joanna Gaines' Family Chili
1 tablespoon vegetable oil
1 large white onion (finely chopped)
2 pounds ground beef (80% lean)
kosher salt and freshly ground black pepper
two 10-ounce cans mild diced tomatoes and green chilies (such as Ro*tel, undrained)
2-26 ounce cans Southwestern-style beans (preferably Ranch Style brand, undrained)
1 10.25 ounce bag Fritos
2 cups grated sharp Cheddar cheese (about 8 ounces)
Jalapeño cornbread (page 262)
In a large soup pot or Dutch oven, heat the oil over medium heat until hot. Add the onion and sauté until translucent and tender, about 8 minutes.
Add the beef and a couple pinches of salt and pepper and cook, stirring often to break up the meat, until it loses its pink color, 6 to 7 minutes.
Stir in the tomatoes and beans with their juice. Bring to a simmer, reduce the heat, and simmer, stirring occasionally, for 30 minutes. Taste and adjust the seasoning.
Ladle the chili into bowls. Serve topped with Fritos and grated Cheddar and accompanied by cornbread. Store leftovers in a covered container in the refrigerator for up to 4 days.
Recipe reprinted from Magnolia Table: Copyright © 2018 by Joanna Gaines. Published by HarperCollins Publishers.
Check out the other recipes I reviewed out of Joanna Gaines cookbook, Magnolia Table below:
Check out my other Chili recipe reviews below:
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