Laurie David, author of “The Family Dinner” cookbook, along with chef Kirstin Uhrenholdt, stopped by Access Hollywood Live to share two of their favorite cozy holiday recipes — homemade hot chocolate & chili con beans!
A Nice Big Pot of Chili Con Beans
Chopped red onions or scallions
Tortilla chips — or try Sun Chips (they’re sold in the first-ever compostable bag, yay!)
Chopped fresh cilantro Low-fat sour cream or Greek yogurt 1–2 cups shredded cabbage, white or purple Grilled corn, shucked
1–2 chopped avocados
Limes, cut in half for squeezing
8 cloves garlic, minced
1/4 cup chili powder (hot or mild, you pick)
2 tablespoons ground cumin
1 tablespoon ground coriander
1/2teaspoon ground cinnamon
Stems from your cilantro, chopped (optional)
1 chipotle in adobo sauce, chopped (from the can; add more or less according to how spicy you want it)
1 28-ounce can crushed tomatoes (the fire-roasted ones if you can find them)
3 cups low-sodium vegetable broth or water
3 15-ounce cans black beans, rinsed and drained
3 15-ounce cans kidney beans, rinsed and drained (or 10 cups home-cooked beans of any color)
2 tablespoons brown sugar or maple syrup
2 tablespoons white wine vinegar
Salt and pepper to taste
2 tablespoons olive oil
3 medium onions, chopped
1 red bell pepper, seeded and chopped
Heat a large pot over medium heat and drizzle in enough oil to cover the bottom. Add the onions and red bell pep- per and sauté until onions are golden, about 8 minutes.
Add the garlic and spices and carefully sauté, stirring well so they do not burn, until heated and fragrant, about 1 or 2 minutes.
Add the cilantro stems, chipotle, tomatoes, 3 cups broth or water, and beans. Bring to a simmer.
Reduce the heat to medium low and cook, uncovered, until the chili thickens, stirring now and then, making sure you do not burn the bottom of the pot, about 40 minutes.
Stir in the brown sugar or syrup and the vinegar. Taste for seasonings. Serve the chili with the toppings on the side, and perhaps with some brown rice, a baked potato, and a big crunchy salad.
If you do burn the chili—try not to, but if you do (it has happened to me, too)—rename it Smoky Chili con Beans.
Leftover chili is great as filling in enchiladas or tacos, on top of baked potatoes, or labeled and saved deep in the freezer for another day.
(Makes 12 servings)
Homemade Hot Chocolate For Nisse & You
Homemade hot chocolate
4 Tablespoons Dutch process cocoa (dutch process is less bitter)
3-4 Tablespoons sugar or honey
A tiny pinch of salt
3 tablespoons water
2 cups milk ( low-fat milk makes it taste chocolatier, higher fat will be creamier)
A drop of vanilla
To make 2 big mugs, or 4 small nisse cups…
In a little pot, mix the cocoa, sugar and salt, slowly add the water, mixing until the cocoa is lump free. Pour in the milk and heat on the stove until simmering, whisking vigorously now and then, add the vanilla and serve in a mug with a hug.
Sweet tips to make a nisse happy
Add a peanut butter cup to each mug, put a bowl of softly whipped cream on the side
Add a pinch of cinnamon
Use a peppermint stick to stir with a few fluffy marshmallows
And on special cold nights and days that have been a bit troublesome, make a hot chocolate bar with all the toppings in bowls and a pitcher of hot chocolate on the side. Then all will be warm and well for awhile.
For more info, visit TheFamilyDinnerBook.com.