Tuesday, May 24, 2011

Mom's Reconstructed Chili Recipe - from Sheryl Crow's Cookbook

In keeping with my Keep Calm and Carry On theme, as promised, I will post a recipe from Sheryl Crow's book.

Below is the recipe I was given by the editor to share with you. For those of you who don't want to eat soy due to your ER+ status, you can substitute ground turkey or chicken. I don't think you have much to be worried about in the way of soy eating though, studies seem to show its okay. Do your own research, of course and do what is comfortable to you. I did make this with ground chicken and it was delicious and not only that, my kid had no idea it wasn't ground beef.

To learn more about the book, click here: http://us.macmillan.com/ifitmakesyouhealthy

Mom’s Reconstructed Chili

CHUCK: I learned to make this big-and-bold-tasting chili from my mom, who made it often when we were kids. Both my mom’s family and my dad’s made this chili, and so it’s no surprise that my sister, Jackie, and I follow the tradition now that we are grown. Of course, when we were young, Mom and Dad made it with beef, but because I am a vegetarian and Sheryl likes to eat as healthfully as possible, I switched out the beef and substituted ground soy. Guess what? You can hardly tell the difference. Made with soy, the chili tastes just as robust and intense as beef-based chili. Serves 6-8.

1 tablespoon canola oil, preferably expeller-pressed
1 large yellow onion, diced
1 tablespoon chopped garlic
1 pound ground soy burger alternative
2 teaspoons cumin
1 ½ tablespoons chili powder
½ teaspoon smoked paprika, optional
½ teaspoon dried red chili flakes
One 12-ounce can light beer, at room temperature
1 ½ tablespoons low-sodium soy sauce
Two 14- to 15-ounce cans chili hot beans with can juices, preferably organic
Two 14- to 15-ounce cans pinto beans, preferably organic, drained
Two 14- to 15-ounce cans fire roasted diced tomatoes, preferably organic
2 bay leaves
2 teaspoons dried oregano
Kosher salt and freshly ground black pepper
Fat-free saltines or cornbread for serving, optional
Hot pepper sauce, for serving, optional

1. In a large pot, heat the oil over medium heat and when hot, sauté the onion and garlic for 3 to 4 minutes. Add the ground soy and cook for 1 to 2 minutes, stirring with a wooden spoon to break up the soy further and encourage even cooking. Add cumin, chili powder, paprika, and chili flakes and continue to cook, stirring, until the spices are slightly toasted and fragrant, 1 to 2 minutes.
2. Using a wooden spoon to prevent sticking, stir in half of the beer and the soy sauce. Add the rest of the beer and stir to mix.
3. Add the chili hot beans, pinto beans, tomatoes, and 1 cup of water and mix well. Add the bay leaves and oregano and stir to mix.
4. Bring the chili to a low boil over medium-high heat and cook for 10 to 15 minutes, stirring every 5 minutes or so until the stew is well blended. Reduce the heat to low and simmer gently until cooked through, 30 to 40 minutes, until the flavors blend. Stir the chili occasionally during cooking. Adjust the heat up or down to maintain a simmer. Serve hot, with crumbled saltines or cornbread, and some extra hot sauce, if desired.


  1. Being a 7th generation Texan, I'm pretty picky about my chili, but this sounds very tasty. Will have to try it before our weather heats up too much this summer!


  2. If a Texan thinks it sounds good - it must be good! I made it with chili cornbread too...yum.


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