This Easy, Highly Customizable Chili Was a Decade in the Making

This Easy, Highly Customizable Chili Was a Decade in the Making

G's recipe is a go-to weeknight meal.

Chili is a go-to meal in our home for a few reasons. First, it’s delicious. Second, it’s so customizable and personal (everyone has a preferred recipe, topping, accoutrements) that chili is one of the rare foods that can indicate your personality trait. Some people are five alarms hot heads, while others are slow burn enthusiasts. I make different versions of chili, but this is the most straightforward, hard-to-ruin, crowd pleasing iteration I cook. I’ve made adjustments over the years (less garlic, more chipotle, and eliminated straight cumin, since Em doesn’t like it) and have found the final product to strike the perfect balance between classic flavors, with a slightly more smoky finish. I prefer to eat this with as few toppings as possible, usually just a side of cornbread if we have it, or a few corn chips for dipping. Regardless of your preference, because of the massive recipe options, I’ve whittled down one version that pretty much works for everyone, while allowing a lot of flexibility for the final product. Here is my go-to chili recipe anyone can master:

Geoffrey's Chili

Serves 4 to 6

You will need:

2 to 3 tablespoons olive oil
One large onion, diced
1 tablespoon dried marjoram (you can use thyme or oregano if you prefer)
1 teaspoon red pepper flakes (add more if you like extra heat)
2 to 3 cloves of garlic, minced
1 pound ground beef, turkey, lamb or whatever you like
Salt, to taste
2 tablespoons chili powder
2 to 3 chipotles in adobo (optional)
Two 28-ounce cans of fire roasted tomatoes
One 14-ounce can of low-sodium chicken broth
Salt and pepper, to taste

Optional toppings:

Sour cream or Greek yogurt
Avocado
Cilantro
Green onions
Shredded cheese
Hot sauce

How to make it:

1. In a heavy bottomed pot or Dutch oven, heat oil over medium heat. Once the oil is hot, add onion and a pinch of salt—cook 3 to 4 minutes.

2. Stir in marjoram and red pepper flakes, and cook another 3 to 4 minutes or until the onion is soft.

3. Add minced garlic and cook 30 to 60 seconds, until fragrant (but not burnt), then add in the meat and mix to combine. Cook well until all meat has browned and add a pinch of salt. 

4. Add chili powder and chipotles (if using), and stir to combine, then add both cans of tomatoes, stir, and cook for 5 to 7 minutes with another pinch of salt. 

5. Add the broth and bring to a boil. Once the chili reaches a boil, reduce the heat and simmer for several hours over low heat, until the chili has reduced by half. As it simmers, taste on a regular basis and adjust the seasonings as necessary.

6. Serve with your favorite toppings. We prefer sour cream, cilantro, avocado, green onions, and hot sauce. 

Men in Kilts | Premiere Cookalong | STARZ

Create a Scottish-inspired Honey and Whisky Fool with Shortbread Hearts along with Sam Heughan, Graham McTavish, and Chef Tony Singh to celebrate the premiere of Men In Kilts: A Roadtrip with Sam and Graham! Watch the premiere episode now on the STARZ App.

#MenInKilts​ #STARZ​

Subscribe to the STARZ YouTube Channel: http://bit.ly/1kalhP0​

Like Men in Kilts on Facebook: https://starz.tv/YTMenInKiltsFB​

Follow Men in Kilts on Twitter: https://starz.tv/YTMenInKiltsTW​

Follow Men in Kilts on Instagram: https://starz.tv/YTMenInKiltsIG​

Like STARZ on Facebook: http://starz.tv/STARZFacebookYT​

Follow STARZ on Twitter: http://starz.tv/STARZTwitterYT​

Follow STARZ on Instagram: http://starz.tv/STARZInstagramYT​

Visit STARZ on YouTube: http://bit.ly/1mkHKgZ​

The journey of “Men in Kilts: A Roadtrip with Sam and Graham” takes viewers from the heart of Scotland at Glencoe, the site of a great massacre and major clan feud to Inverness and the Culloden battlefield, the site of a great battle and historic turning point, known well to fans of “Outlander,” that molded Scotland as we know it today.

YOUR NEW FAVE GLUTEN-FREE CHOCOLATE MUG CAKE RECIPE

Hey guys!

Have you ever made a mug cake?! It’s the perfect thing to make when you have a craving, but don’t really want an entire cake sitting around. And when a craving for cake strikes, there’s no time to make a complicated recipe, right?! If you’ve never made one, you have to try this recipe!

First, I have a little confession to make: chocolate cake is NOT my jam. Actually, I don’t really eat chocolate at all. The taste is just way too intense for me (I’m a supertaster – it’s really a thing!).  But I know that chocolate cake IS most people’s jam, so I still wanted to take a stab at a recipe for a healthy but decadent chocolate mug cake.

This one is dairy-free, gluten-free, grain-free and added sugar-free.

And you guys. I had my family try this one and they said it is GOOD. They’re brutally honest about what I cook so you can trust them! But obviously, I need your opinion too. So when you try this chocolate mug cake recipe, make sure to tell me what you think!

Okay… mug cake time!

Make This Decadent Chocolate Mug Cake Recipe! 

MUG CAKE INGREDIENTS

• 1 Small Extra Ripe Banana
• 1 Egg
• 2 Tbsp Dark Cocoa Powder
• 1-2 Tbsp Monk Fruit Sweetener
• 1/4 Cup Unsweetened Almond Milk

TOPPING: 1/2 cup raspberries

DIRECTIONS

1. Combine all mug cake ingredients in a blender and mix until a batter forms. Pour into a greased mug or small bowl.
2. Microwave for 60 seconds.
3. Top with berries!

NOTES

• Your cook time could vary, depending on microwave strength.
• If you prefer to use an oven, bake your mug cake in an oven-safe dish at 350 degrees F for 10-12 minutes.

Dessert in one minute?! YESSSSS.

When you make this, tag me on TikTok or let me know in the comments so I can see your chocolate mug cake! YAY! 

California quinoa & avocado salad

California quinoa & avocado salad

• • Prep:10 mins
  • Cook:30 mins
• Easy
• Serves 2

The tahini and avocado combo in this dressing is totally addictive. If you have ripe avocados to use up, this is a winning recipe

Ingredients

• 250g butternut squash , chopped into small chunks
• 2 tbsp olive oil or rapeseed oil
• 120g pack thin-stemmed broccoli , cut into small pieces
• 250g pouch cooked quinoa
• small handful coriander , leaves picked and chopped
• small handful mint , leaves picked and chopped
• 4 spring onions , finely sliced on an angle
• 50g pomegranate seeds
• 20g pistachios , roughly chopped
• 1 small ripe avocado
• juice ½ lemon
• handful sprouts (alfalfa or china rose sprouts are nice) or baby herb leaves

For the dressing

• 1 tbsp tahini
• ½ small ripe avocado , stoned, peeled and roughly chopped
• small handful coriander , leaves picked
• small handful mint , leaves picked
• zest and juice ½ lemon
• 2 tsp clear honey or maple syrup

Method

• STEP 1

  Heat oven to 200C/180C fan/gas 6 and line a baking tray with parchment. Tip the butternut squash onto the tray, drizzle with 2 tsp oil and season well. Roast for 20 mins, then push the squash to one end of the tray, add the broccoli to the other end and drizzle with 1 tsp oil. Season and roast for 10 mins more.

• STEP 2

  Meanwhile, make the dressing. Put all the ingredients in the small bowl of a food processor, add 1 tbsp water and a pinch of salt. Blitz to make a loose dressing, adding a little more water if necessary.

• STEP 3

  Squeeze the pouch of quinoa to separate the grains, then tip into a large bowl. Add the herbs, spring onions, pomegranate seeds and pistachios. Add the remaining 1 tbsp oil, season and toss everything together. Add the roasted veg too.

• STEP 4

  Divide the salad between two plates and drizzle over the dressing. Halve the avocado and remove the stone, then slide a dessertspoon between the skin and flesh to remove it in one piece. Place on a chopping board, rounded side up, and thinly slice. Squeeze over the lemon juice, then slide a knife underneath and lift half the avocado onto each salad. Top with the sprouts and grind over a little pepper, if you like.

RECIPE TIPS

SPROUTS

As well as adding colour to your plate, sprouts contain concentrated amounts of vitamins and minerals, plus they taste great!

Ultimate apple pie

• • Total time2 hrs and 30 mins
  • Ready in 2½ hours
• More effort
• Serves 8

A traditional, comforting dish where simplicity is the key to success – one for all the family

Ingredients

For the filling

• 1kg Bramley apples
• 140g golden caster sugar
• ½ tsp cinnamon
• 3 tbsp flour

For the pastry

• 225g butter, room temperature
• 50g golden caster sugar, plus extra
• 2 eggs
• 350g plain flour, preferably organic
• softly whipped cream, to serve

Method

• STEP 1

  Put a layer of paper towels on a large baking sheet. Quarter, core, peel and slice the apples about 5mm thick and lay evenly on the baking sheet. Put paper towels on top and set aside while you make and chill the pastry.

• STEP 2

  For the pastry, beat the butter and sugar in a large bowl until just mixed. Break in a whole egg and a yolk (keep the white for glazing later). Beat together for just under 1 min – it will look a bit like scrambled egg. Now work in the flour with a wooden spoon, a third at a time, until it’s beginning to clump up, then finish gathering it together with your hands. Gently work the dough into a ball, wrap in cling film, and chill for 45 mins. Now mix the 140g/5oz sugar, the cinnamon and flour for the filling in a bowl that is large enough to take the apples later.

• STEP 3

  After the pastry has chilled, heat the oven to 190C/fan 170C/gas 5. Lightly beat the egg white with a fork. Cut off a third of the pastry and keep it wrapped while you roll out the rest, and use this to line a pie tin – 20-22cm round and 4cm deep – leaving a slight overhang. Roll the remaining third to a circle about 28cm in diameter. Pat the apples dry with kitchen paper, and tip them into the bowl with the cinnamon-sugar mix. Give a quick mix with your hands and immediately pile high into the pastry-lined tin.

• STEP 4

  Brush a little water around the pastry rim and lay the pastry lid over the apples pressing the edges together to seal. Trim the edge with a sharp knife and make 5 little slashes on top of the lid for the steam to escape. (Can be frozen at this stage.) Brush it all with the egg white and sprinkle with caster sugar. Bake for 40-45 mins, until golden, then remove and let it sit for 5-10 mins. Sprinkle with more sugar and serve while still warm from the oven with softly whipped cream.

Spinach, squash & tamarind grilled cheese sandwich

Spinach, squash & tamarind grilled cheese sandwich

• • Prep:10 mins
  • Cook:55 mins
• Easy
• Serves 1

Elevate the classic cheese toastie with our spruced up version that includes spinach, butternut squash, tamarind and a splash of hot sauce

Ingredients

• 100g chopped butternut squash
• 2 tsp olive oil
• 1 tbsp tamarind paste
• 160g bag baby spinach
• 2 thick slices of white bread
• 2 tbsp butter
• 2 tbsp grated mozzarella
• 1 tbsp grated cheddar
• hot sauce
• pinch allspice

Method

• STEP 1

  Heat oven to 190C/170C fan/gas 5. Tip the chopped butternut squash onto a tray and drizzle over the olive oil mixed with half the tamarind paste. Toss together and roast in the oven for 45 mins, or until soft.

• STEP 2

  Tip the baby spinach into a colander set over the sink, pour over boiling water until wilted, then leave to cool. Once cool enough to handle, squeeze out the excess water, then roughly chop. Take the slices of white bread and spread one with half the butter and the other side with a very thin layer of your remaining tamarind paste. Pile the spinach and cooked squash on top of the buttered side, then add the grated mozzarella and cheddar.

• STEP 3

  Dot with a splash of hot sauce, season and add a pinch allspice, then close the sandwich. Fry the sandwich in the rest of the butter for 3-4 mins each side or until the cheese has melted and the bread is golden.

Pumpkin pie

• • Prep:40 mins
  • Cook:1 hr and 30 mins
  • Plus chilling
• More effort
• Serves 8

Fill a sweet shortcrust pastry tart case with lightly spiced squash to make a traditional American treat.

Ingredients

• 750g/1lb 10oz pumpkin or butternut squash, peeled, deseeded and cut into chunks
• 350g sweet shortcrust pastry
• plain flour, for dusting
• 140g caster sugar
• ½ tsp salt
• ½ tsp fresh nutmeg, grated
• 1 tsp cinnamon
• 2 eggs, beaten
• 25g butter, melted
• 175ml milk
• 1 tbsp icing sugar

Method

• STEP 1

  Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.

• STEP 2

  Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.

• STEP 3

  Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.

• STEP 4

  Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.