By Eric Valentine
I recently lost 12 pounds. And I plan on losing a dozen more. That makes me an expert on all things dietary and now I can preach freely and you have to listen.
OK, fine. It makes me a guy who can now wear some shirts that didn’t used to fit well and whose belt is now fastened two notches tighter. And that means I’m spending a little more time and energy focusing on how to keep my meals really healthy and really delicious, too. So, with fall now here and colder weather fast approaching (and who the heck knows what else after Nov. 3 regardless of result), I’d like to share two comfort-food recipes that can be done in a health-friendly and budget-friendly way, involving absolutely zero tofu* substituting, veggie burger usage, kale chip appearances or anything else unnecessary and disgusting.
*Some tofu recipes are great, like authentic agedashi; I’m referring to using tofu to replace meat.
Classic Chili
Most folks think of chili as comfort food that’s fattening. Well, if you eat it with chips and cornbread and other high-carb foods, those folks are right. But if you can commit to a simple side salad or nothing on the side, this recipe will bring high-protein, high-fiber and low-fat good times.
Meat—Rather than using ground beef, which is high in fat content, get a little more authentic and healthy. Find flap steak, skirt steak or round steak and cut it into slices. It will be far tastier and a little easier to control fat-to-protein ratios. Also, marinate it in a simple blend of olive oil, soy sauce and Worcestershire sauce, chili powder, salt and pepper. After it’s been marinating, add it to the pot you’ll be making your chili in, and then sear it up real good in olive oil.
Vegetables—Start with onions (I prefer yellow, white or sweet for this) and toss them in with that meat, add some olive oil, oregano, salt and pepper. Then crush some fresh garlic cloves once the onions turn translucent. In a minute, you’re ready for the tomatoes—canned are fine. In fact, canned tomatoes are nothing short of a gourmet product, not a shortcut. I like using diced tomatoes. Add more oregano, salt and pepper. Another way to get extra flavor on the cheap without adding “bad” calories is to use diced green chilis (canned) and canned jalapeño salsa by El Pato. It’s not as hot as it sounds, but it will add a lot of flavor to the beans.
Legumes—Now for the beans. No need to gunk this up with a whole bunch of different types. Pinto beans are the way to go. Canned is fine. Add as much as you like, toss in some more oregano and chili powder as well as salt and pepper and some cumin.
Let it slowly boil for as long as you want and then serve it with some fresh cilantro. You can also add a little bit of queso fresco (white cheese).
Chili Verde
Now for something on the green side of things, chili verde.
Meat—Try to find pork stew meat. It’s pre-cut and super cheap. Marinate it in a simple blend of olive oil, soy sauce and Worcestershire sauce, oregano, salt and pepper. After it’s been marinating, add it to the pot you’ll be making your chili in, and then sear it up real good in olive oil.
Vegetables—Think green. Tomatillos (several), onion (green or white/yellow), poblano or Anaheim peppers, a couple jalapeño peppers, and garlic cloves (skin removed). Place them on a baking sheet or in a baking dish and roast them in your oven on a medium temperature for 10 to 20 minutes. Basically, you’re looking for them to get a little brown and juicy.
Then, add some cilantro and put all the vegetables in a food processor. Blend until smooth and liquidy.
Now pour that sauce over the pork and let it slowly boil for as long as you want. Serve it with a splash of fresh lime juice over white rice (jasmine is my favorite).
This is a complete meal and doesn’t need extra items like tortillas or salads with heavy dressing. But if you insist, consider a simple side salad with balsamic vinegar and olive oil.