Secret Chili Recipes from Cooking Channel Chef Jeffrey Saad
Cooking Channel host Jeffrey Saad has achieved great things in the culinary industry. Saad hosts United Tastes of America on the Cooking Channel, owns The Grove restaurants in San Francisco, and has appeared on several high-profile cooking shows.
“I love to get my kids involved with the actual cooking,” says Saad. He suggests that kids “get in there and have them experience what is in the pot.” One of his favorite things to cook and enjoy as a family is chili. “I think that it’s a one-pot dish. It’s a great thing to sit around and be cozy together—whether you’re watching a football game or having people over,” he says. “You can tweak it with different ideas and it is a great all-around dish that can make everyone happy.”
If you have a child who wants to be a chef or is interested in the culinary field, Saad recommends that you spend time in the kitchen together. “It’s a great journey [so] go for it,” he says. “The best way to become a great chef is to really understand food. Tell the kids that mom and dad are going to get pushed aside and let the kids get in there and do it. If you keep experimenting you can’t go wrong. The more they experiment, the more intrigued they’ll get.”
Experiment with cooking as a family activity and enjoy some fantastic comfort food together. Try one of Saad’s delicious chili recipes provided below and let us know how you liked them in the comments section!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 8
- 2 cans (15.5 oz. each) BUSH’S® Black Chili Beans
- 1 can (15.5 oz.) BUSH’S® Kidney Chili Beans
- 1 Tbsp. canola oil
- 1 medium red onion, chopped
- 3 cups reduced-sodium vegetable broth
- 2 cans (15.5 oz. each) whole kernel corn, drained (optional)
- 1 can (15 oz.) crushed tomatoes
- 3 Tbsp. taco seasoning mix packet
- Optional toppings:
- Shredded cheese of choice, nonfat Greek yogurt, chopped cilantro, crushed tortilla chips, avocado
- Heat oil in a crockpot over medium heat. Add onion, cook and stir until they begin to soften, about 3 minutes.
- Add the seasoning, then stir and cook for 1 minute.
- Add the beans, broth, tomatoes, and corn; stir well to combine.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Serve with optional toppings, if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 6-8
- 2 cans (15.5 oz) BUSH’S® White Chili Beans, undrained
- 1 can (10 oz) diced tomatoes and green chiles, undrained
- 1 can (14 oz) reduced-sodium chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1-2 medium jalapenos, seeded and diced
- 1 cooked rotisserie chicken, remove meat from bone and dice
- Optional Toppings:
- Shredded Mexican cheese, sour cream, cilantro, tri-color tortilla strips, avocado, lime wedge
- In a 4-quart stock pot, add 1½ cans of BUSH’S® White Chili Beans, mash the remaining ½ can chili beans with a fork and add to pot.
- Add remaining ingredients.
- Bring to a boil. Reduce heat and simmer 10–15 minutes stirring occasionally.
- Add additional toppings, as desired.
* Recipes courtesy of Jeffrey Saad
* All images courtesy of BUSH’S® Beans
Angela Guzman is a contributing writer for Learning Liftoff. She has interviewed notable celebs such as Reese Witherspoon, Dwyane Wade, and Hugh Jackman. With a degree in journalism from Old Dominion University, she strives to inspire others through her writing. She enjoys long walks at Target with a Starbucks drink in hand. When she’s not busy writing, she loves spending time with her husband and their two daughters.
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