Does anyone watch the show Better Things on Hulu? I absolutely love it and have always loved everything Pamela Adlon. In the show she is always cooking up yummy meals for her family. I found her recipe on salon.com and it was delicious. I have a vegetarian chili recipe on this site and now I am including this one as my chili recipe with meat. However, she does say in her recipe that she sometimes uses fake meat so you can use that option if you choose.
Photo of Pamela Adlon and cast found on wuwm.com and Pamela Littky from FX is credited.
- 1 pound ground beef (or you can use fake meat or turkey)
- 1 big yellow onion, chopped
- 1 TBS olive oil
- 2 cloves garlic, smashed
- 1 can (28 oz) whole tomatoes with the juice (smash them up when you add them to the pot)
- 1 can (15 oz) tomato sauce
- 3 cans (15 oz) kidney beans, drained (reserve some bean juice on the side, it’s Pamela’s secret weapon)
- 1 tsp salt
- 2 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp fresh pepper
- 1 tsp onion powder
- Cheddar cheese, shredded
- Scallions, chopped
- Sour cream
- Onion, chopped
In a large pot over medium heat add olive oil and cook the meat and onion, breaking up the meat as you go. Once the meat is cooked and onions have softened drain and excess fat and add all remaining ingredients, other than the toppings. Simmer for 30 minutes or longer. Continue to taste and adjust seasoning as you cook and add bean juice if needed for consistency.
Serve with toppings of you choice.
It’s comfort food weather. My daughter and I have had this recipe a couple times when we were feeling like a “no meat” kind of night. I found this recipe on the website http://www.cookieandkate.com. Its delicious and you can add shredded cheese and sour cream or eat it with crackers, whatever you prefer.
- Olive oil
- 1 red onion
- 1 red bell pepper, chopped
- 2 carrots
- 2 ribs celery
- 1/2 tsp salt
- 4 garlic cloves, minced
- 2 TBS chili powder
- 2 tsp ground cumin
- 1 1/2 tsp smoke paprika
- 1 tsp dried oregano
- 1 can diced tomatoes, with their juices (20 ozs)
- 2 cans black beans (15 ozs each) rinsed and drained
- 1 can pinto beans (15 oz) rinsed and drained
- 2 cups vegetable broth
- 1 bay leaf
- 2 tsp sherry vinegar or red wine vinegar or lime juice (your choice)
- chopped cilantro
In a large pot heat the olive oil, add onion, bell pepper, carrot, celery and 1/4 tsp salt. Cook until vegetables are tender (7-10 minutes).
Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant (1 minute).
Add tomatoes, black beans, pinto beans, vegetable broth and bay leaf. Reduce heat and simmer for 30 minutes. Remove from heat.
For delicious texture transfer 1 1/2 cups of chili (get some liquid) to a blender or food processor and blend until smooth, transfer blended chili back into pot.
Add cilantro and vinegar to taste, add remaining 1/4 tsp salt. Serve with garnish of your choice.
I found this unusual chili recipe in the Jan 2003 issue of GQ magazine. Titled “A Big Bowl of Love” and it truly is. Article by Terry Sullivan; he says he received the recipe from his accountant, Liz. Thank you Liz!
- 1 or 2 slabs baby back ribs, seasoned with salt and pepper
- 2 large white onions, diced
- 1 large bunch celery, diced
- 1/2 cup olive oil
- 2 cans (28 oz) whole tomatoes
- 1 can (28 oz) tomato sauce
- 1 can (40 oz) kidney beans, puree
- 1 palmful cocoa powder or 3 to 4 oz chocolate syrup
- 2 palmful chili powder
- 2 tsp each salt
- 1 tsp pepper
- 1/2 tsp cinnamon
- 1 tsp brown sugar
- 8 to 10 shakes Worcestershire sauce
Partially precook ribs in a 450 degree oven for 45 minutes. Meanwhile, saute the onions and celery in olive oil for 10 minutes. Add the remaining ingredients. Cook for 30 minutes or so, then remove the ribs from the oven, pour off the grease, cut them into two-rib sections and add to the pot. Cook over medium heat for several hours stirring occasionally.