Let’s Talk Chili! – Interview with Cooking Channel Host/Cookbook Author Jeffrey Saad

“As the seasons change and our bodies adjust to the reduced temperatures, we gradually make the shift to foods that warm both body and soul. This may be why October has long been known as National Chili Month; the dish is hearty, warm and a longtime seasonal favorite.

Young and old alike love to gather around the stove and ladle out generous scoops of this perfect, one-pot dish. It’s easy to make and there are endless possibilities; you can serve it alone or alongside other dishes to add extra flavor. Those who identify as chili lovers describe themselves in a variety of ways, including best chili chef in the neighborhood.”

Join TV Chef Jeffrey Saad in his recent interview for Michigan Mom Living as he talks about new, seasonal twists to chili, based on recent survey findings that identified how Americans prefer to eat this hearty dish. Chef Saad also discusses the results of the new survey and what it says about people’s choices in chili cooking methods and essential chili ingredients.

Catch Chef Jeffrey’s entire interview here.

 

CHILI RECIPES:

BLACK BEAN CHILI

RECIPE DETAILS

  • Prep Time:15 minutes
  • Cook Time:20 minutes
  • Total Time:35 minutes
  • Servings:8

INGREDIENTS

  • 2 cans (15.5 oz. each)BUSH’S®Black Chili Beans
  • 1 can (15.5 oz.)BUSH’S®Kidney Chili Beans
  • 1 Tbsp. canola oil
  • 1 medium red onion, chopped
  • 3 cups reduced sodium vegetable broth
  • 2 cans (15.5 oz. each) whole kernel corn, drained (optional)
  • 1 can (15 oz.) crushed tomatoes
  • 3 Tbsp. taco seasoning mix packet
  • Optional toppings:
  • Shredded cheese of choice, nonfat Greek yogurt, chopped cilantro, crushed tortilla chips, avocado

DIRECTIONS

  1. Heat oil in stockpot over medium heat. Add onion, cook and stir until they begin to soften, about 3 minutes.
  2. Add the seasoning, then stir and cook for 1 minute.
  3. Add the beans, broth, tomatoes and corn; stir well to combine.
  4. Bring to a boil, then reduce heat and simmer for 10 minutes.
  5. Serve with optional toppings, if desired

 

EASY WHITE CHICKEN CHILI

RECIPE DETAILS

  • Prep Time:15 minutes
  • Cook Time:25 minutes
  • Total Time:40 minutes
  • Servings:6-8

INGREDIENTS

  • 2 cans (15.5 oz)BUSH’S®White Chili Beans, undrained
  • 1 can (10 oz) diced tomatoes and green chiles, undrained
  • 1 can (14 oz) reduced sodium chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 1-2 medium jalapenos, seeded and diced
  • 1 cooked rotisserie chicken, remove meat from bone and dice
  • Optional Toppings:
  • Shredded Mexican cheese, sour cream, cilantro, tri-color tortilla strips, avocado, lime wedge

DIRECTIONS

  1. In a 4-quart stock pot, add 1½ cans of BUSH’S®White Chili Beans, mash the remaining ½ can chili beans with a fork and add to pot.
  2. Add remaining ingredients.
  3. Bring to a boil. Reduce heat and simmer 10 – 15 minutes stirring occasionally.
  4. Add additional toppings, as desired.

 

KIDNEY BEANS CHILI BEANS RECIPE

RECIPE DETAILS

  • Prep Time:15 minutes
  • Cook Time:35 minutes
  • Total Time:50 minutes
  • Servings:8

INGREDIENTS

  • 2 cans (16 oz)BUSH’S®Kidney Chili Beans, undrained
  • 1 lb lean ground beef 1/2 cup white onion, chopped
  • 1/2 cup green bell pepper, chopped
  • 1 can (14.5 oz) petite diced tomatoes
  • 1/2 cup water
  • 1/2 tsp kosher salt
  • 1 tsp garlic powder
  • 1 1/2 tsp cumin
  • 1 1/2 tsp chili powder
  • 1/4 tsp chipotle chili pepper
  • Sweet golden corn, whole kernel
  • Shredded Cheddar cheese, sour cream, onions and peppers

DIRECTIONS

  1. In a large pan, brown the beef over medium high heat.
  2. Once browned, drain excess grease and add onions and bell peppers and cook for additional 5-8 minutes.
  3. Stir in the remaining ingredients and bring to a boil.
  4. Reduce heat to medium-low or low and cover; simmer for 10 minutes stirring every few minutes.
  5. Serve with optional toppings, as desired.

 

Chef Jeffrey Saad Bio

Hometown: Los Angeles, CA

Bio: Jeffrey hosts United Taste of America on the Cooking Channel and has authored several cookbooks, including Jeffrey Saad’s Global Kitchen: Recipes Without Borders (March 2012). Jeffrey has been featured on PBS’ Moveable Feast, Chopped All-Stars, Iron Chef America Countdown, Rachael Ray Show, Grill it with Bobby Flay and more. Jeffrey has a long-standing relationship with BUSH’S Beans.

For more information, go to www.bushbeans.com.

 Interview is courtesy: BUSH’S Chili Beans



Categories: cooking, Interviews, Recipes

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