When she’s not cheering on her husband, reigning NBA MVP Stephen Curry, on the basketball court, she can be found whipping up MVP-worthy dishes in their family’s kitchen! Ayesha Curry stopped by FOX & Friends to share some of her favorite ‘game day’ recipes found in her new cookbook “The Seasoned Life: Food, Family, Faith, and the Joy of Eating Well.”
GAME DAY CHILI
as seen in “The Seasoned Life”
2 tbsp. extra-virgin olive oil
1 lb. lean ground lamb
1 lb. mild Italian sausage, casings removed
1 red onion
1 shallot, minced
4 garlic cloves, minced
2 red bell peppers, seeded and diced
2 yellow bell peppers, seeded and diced
1 jalapeno, seeded (if desired, for less heat and diced)
1 (4 oz.) can tomato paste
¼ c. chili powder
1 tbsp. ground cumin
1 tbsp. dried oregano
1 tsp. ground cinnamon
1 tsp. dried chili flakes
1 (12 oz.) bottle beer (Stella Artois recommended)
1 (28 oz.) can crushed San Marzano tomatoes – or – whole tomatoes crushed with a spoon or your hands, including liquid
1 (14 oz.) can crushed San Marzano tomatoes or whole tomatoes crushed with a spoon or your hands, including liquid
1 (15 oz.) can black beans, rinsed and drained
1 (15 oz.) can kidney beans, rinsed and drained
1 (15 oz.) can pinto beans, rinsed and drained
½ c. pure maple syrup
Heat the oil in a large stockpot over medium-high heat. Add the lamb and sausage and cook, breaking up the meat into large pieces with a spoon, until meat has begun to brown and caramelize, 5 to 7 minutes. Using a slotted spoon, transfer the meat to a bowl. Discard all but 2 tablespoons of the fat.
Add the onion, shallot, garlic, bell peppers and jalapeno to the pot and cook until the onion begins to soften, about 6 minutes.
Return the meat to the pot and stir in the tomato paste, chili powder, cumin oregano, cinnamon, chili flakes and a few pinches of salt. Sauté for 2 to 3 more minutes. Pour in the beer to deglaze the pot, using a wooden spoon to dislodge any brown bits from the bottom of the pot and bring to a boil.
Pour in the tomatoes, beans and maple syrup. Stir to combine all the ingredients and bring to a simmer. Lower the heat to medium-low and simmer until all the flavors have melded and the beans and tomatoes have thickened up to your preferred consistency for chili, about 1 hour. Serve with the delicious cornbread and offer pickled peppers and onions, sour cream and grated cheese for toppings.
SOURCE: FOX & Friends Blog