This recipe, which is adapted from Martha Stewart’s Chili Recipe is easy and delicious.
Martha Stewart’s Chili
It is Wednesday and that means it is time for this week’s recipe for my Year of Martha Stewart Cooking challenge. This is a challenge I gave myself for 2021 where I am cooking recipes out of my Martha Stewart Cookbook collection.
Today’s recipe is for chili and it isn’t based on one recipe. It is actually adapted from two different Martha Stewart chili recipes.
This is an example of using an idea from a recipe or recipes and making them your own.
For this challenge I said that I was going to keep it real and share exactly what I did and what worked and what didn’t work.
Martha Stewart has quite a few chili recipes in her cookbooks and on her website. I had planned on making one that I had seen in one of her cookbooks that I had, but I realized that I didn’t have everything I needed to make it.
I thought about picking a different recipe, but I really wanted chili for dinner.
Combining Two Recipes Into One
I kept looking and found two different chili recipes that I thought I could combine into one recipe using what I had on hand.
One was for an Easy Beef Chili. It was a beanless chili recipe that came from Martha Stewart Magazine.
The second recipe was a Healthy Beef Chili from her Everyday Food Magazine back in 2008.
I basically just combined the two recipes into one. Instead of using the jalapenos that one recipe called for I used the chili powder that both recipe called for.
One recipe was beanless and the other one called for pinto beans. I normally use kidney beans for chili so I loved the idea of changing it up with pinto beans.
I loved the pinto beans in this. It made it different than other chili recipes that I make.
My husband didn’t like the pinto beans. He said he prefers chili beanless or with kidney beans. Just keeping it real…If you don’t like pinto beans you could easily leave them out or use kidney beans.
Cocoa in chili?
The one thing that I did leave out was the cocoa. Both chili recipes had cocoa in them. My family does not like cocoa in chili or really any tomato based recipe.
Many chili recipe call for cocoa. People say it enhances the flavor. I have tried it many times and we don’t like it. I knew my family would prefer not to have it in the recipe so I left it out.
If you like cocoa in your chili you can add two tablespoons of unsweetened cocoa to this recipe. Two tablespoons is what both recipes called for.
My Version of Martha Stewart’s Chili Recipe
I ended up changing the recipes so much that I am not sure you can call it Martha Stewart’s Chili Recipe. It is more like my version of Martha Stewart’s Chili Recipe. I am sure Martha’s recipe is delicious, but we really enjoyed my version of it as well.
More Chili Recipes
- 2 pounds lean ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 2 tablespoon chili powder, less for a less spicy chili
- 2 - 14.5 ounce cans diced tomatoes
- 1- 14.5 ounce can chicken or beef broth
- 2- 14.5 ounce cans pinto beans, rinsed and drained
- In a large pan or dutch oven cook ground beef and onion until beef is browned and onion is tender.
- Drain and return meat mixture to pan.
- Add garlic and cook for 1 minute.
- Add remaining ingredients and stir well.
- Cook over low heat, partially covered, for 30 minutes to 1 hour or until desired thickness. Stir occasionally while cooking.
- Serve with shredded cheese, sour cream, or other toppings as desired.
This recipe is gluten free as long as you read labels to make sure that your ingredients are gluten free.
Amount Per Serving: Calories: 604Total Fat: 23gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 139mgSodium: 1011mgCarbohydrates: 37gFiber: 12gSugar: 4gProtein: 61g