An Non-Traditional Take on Chili

There are a million different versions of chili and most people have their tried and true favorite. Nick and I typically don't like very spicy dishes, so this chili recipe that my mom passed along to me from another family member fits the bill for us. It's warm, hearty and not too spicy (not spicy at all if you leave out the chili powder!). The addition of rice and omition of beans certainly make this nontraditional! This chili can be thrown together in less than 30 minutes so it's also perfect for a quick meal!


Chili-Rice Dinner
(Source: My Mom)

3/4 lb. ground beef
1/3 cup chopped onion
1 tablespoon chili powder
1/2 teaspoon dry mustard
1 pkg (10-oz) frozen sweet whole kernel corn
1 cup diced green pepper
1 can (15-oz) tomato sauce
1/2 cup water
1 cup instant rice
1/2 cup shredded cheddar cheese

1. Brown beef and onion in a skillet over medium-high heat.

2. Add spices, corn, green pepper, tomato sauce and water. Cover and bring to a full boil, stirring occasionally.

3. Stir in rice, reduce heat, cover and simmer for 5 minutes.

Sprinkle with cheese.

How Can Risotto Be Dirty?

When it's speckled full of sausage, red peppers, onions and mushrooms, that's how!


Giada DeLaurentiis' recipe for Dirty Risotto was my first attempt at making risotto a little over a year ago. Needless to say, I fell in love.

Risotto is not a quick dish and it is one that requires a good deal of patience, attention and a little bit of arm muscle! In order to prepare the dish perfectly, a small amount of chicken broth is added to the rice mixture and stirred constantly until it is almost completely absorbed. Repeat. Repeat. Keep repeating until all of the liquid has been absorbed into the rice. The result is tender, creamy goodness. You won't be disappointed!

Dirty Risotto
(Source: Giada DeLaurentiis)

5 cups reduced-sodium chicken broth
2 tablespoons butter
2 oz pancetta, chopped (I omitted this and just used extra sausage)
6 oz Italian sausage, casing removed
3/4 cup finely chopped onion
1 cup chopped red bell pepper
4 oz button mushrooms, coarsely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups Arborio rice or medium-grain white rice
3/4 cup dry white wine
1/2 cup freshly grated Parmesan
1 tablespoon chopped fresh Italian parsley leaves

Preparation:
In a medium saucepan, bring the broth to a simmer. Cover the broth and keep warm over low heat.

In a large heavy saucepan, melt the butter over medium heat. Add the pancetta and sausage and saute until golden brown, about 5 minutes. Add the onion, bell pepper, and mushrooms and saute until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes. Season with salt and pepper. Add the rice and stir to coat. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute. Add 1/2 cup of simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 25 to 30 minutes total.

Remove from the heat. Stir in 3/4 of the Parmesan. Transfer the risotto to a serving bowl. Sprinkle with the parsley and remaining Parmesan and serve immediately.