Jamie Deen Talks New Cookbook, Mom Paula - myfoxcarolinas.com

Jamie Deen Talks New Cookbook, Mom Paula

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CHARLOTTE -

Paula Deen’s oldest son Jamie released his first solo cookbook “Good Food.” The book focuses on family-friendly recipes and features everything from Deen's “World’s Best Chili” to “Smore Ice Cream Sandwiches” inspired by his two young sons.

“People call it honest recipes, which is a kind way of saying simple,” Deen said. “Life is complicated enough so why have these huge building recipes when really this is just a cookbook that fits into families realities.”

This summer, Deen’s celebrity chef mother Paula Deen came under national scrutiny and was fired from the Food Network for admitting to using a racial slur. But her son says her days in TV may not be over.

“I think she’s going to dip her toe back into it,” Deen said. “We’ve got some opportunities we are looking at and who knows where next year will go.”

Deen stopped through Charlotte on his “Good Food” book tour and spent the day with Fox 46 Carolinas, cooking his famous chili recipe which says is good for tailgating. He has renamed his World's Best Chili to Living Vine Chili after he made the recipe for residents at Savannah’s Living Vine, an organization that helps women at risk.

“This is one of my favorite recipes and I finally sat down and wrote it out,” Deen said.

Jamie Deen's Living Vine Chili

Prep time: 15 minutes
Cook time: 2 hours 15 minutes

Ingredients

2 tablespoons olive oil

1 large red onion, diced

2 medium bell peppers (green and red), diced

2 stalks celery, diced

5 cloves garlic, chopped

1.5 pounds lean ground bean

.25 cup chili powder

1 tablespoon ground cumin

1 tablespoon dried oregano

.5 teaspoon cayenne pepper

1 can (6 ounces) tomato paste

1 can (28 ounces) diced tomatoes

1 can (14.5 ounces) fire-roasted diced tomatoes

1 can (12 ounces) beer

2 cans (15 ounces each ) kidney beans, drained and rinsed

1 can (15 ounces) pinto beans, drained and rinsed

shredded cheddar cheese for serving (optional)

sour cream for serving (optional)

chopped green onions for serving (optional)

Heat the oil in a large Dutch oven over medium-high heat. Once the oil is hot, add the onion, peppers, and celery and sauté until soft, about 4 minutes. Add the garlic and sauté for 1 to 2 minutes, just until fragrant. Stir in the beef, breaking it up with the back of your wooden spoon, and cook until browned, about 5 minutes. Stir in the chili powder, cumin, oregano, and cayenne and sauté for about 2 minutes more. Stir in the tomato paste into the beef; this will intensify the flavor. Add both cans of diced tomatoes with their juices, the beer, and all the beans, stirring to combine. Bring the chili to a boil, then reduce to a simmer, cover with a lid, and cook on medium-low for a good 2 hours, stirring on occasion to keep the chili from sticking to the bottom of the pan.

If you like, top each bowl with cheddar, sour cream, and green onions before serving.

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