Best Classic Beef Chili Recipe

Are you ready to enjoy the best classic beef chili you have ever tasted? Made with hearty ingredients like ground beef and beans, and full of flavor from our chili seasonings. 

classic beef chili made with ground beef topped with avocado next to cheese and tortilla chips

This recipe was originally created for the Beef Throwdown with New York Beef Council

I love a good bowl of chili, but depending on where you live, chili can look a little different. So I decided to take it back to the good ole’ days and create a classic beef chili that has those traditional flavors, heartiness, and simple ingredients. 

In case you are wondering, this is actually a healthy beef chili recipe and is packed full of protein. Obviously ground beef plays a big part, but the black beans and pinto beans are a good source of plant-based protein too. 

Beef is a great source of iron and helps with muscle maintenance, growth, keeps you fuller because of the protein content, and is full of vitamins and minerals, including creatine.

One of my favorite things about this homemade chili is that it requires pantry staples. This means you probably already have most of the ingredients on hand so you may not even have to make a trip to the store!

Classic Beef Chili Ingredients

Protein: ground beef, black beans, pinto beans

Spices: salt, garlic (minced and powder), chili powder, cumin, oregano, salt

Veggies: carrots, onion, fire roasted crushed tomatoes, tomato paste, jalapeno

Liquids: olive oil, beef, or chicken broth

Toppings: sour cream, cheese, avocado, chives, tortilla chips

How to Make this Ground Beef Chili Recipe with Beans

Heat a large stock pot or Dutch oven over medium-high heat, then add the oil. Once the oil is hot, add the ground beef and salt. Brown the beef until it’s no longer pink. 

Drain off the grease, but keep 1 to 2 tablespoons in the pot. Set the cooked ground beef to the side for now. 

Add the diced onions and carrots, allow them to cook just until softened. 

Place the jalapeno and garlic in, continuing cooking for another 2 minutes. 

Sprinkle in the remaining spices, and stir to combine. Then add the tomato paste and stir until the veggies are coated and saute for 2 more minutes. 

Pour in the roasted tomatoes and broth. Be sure to scrap the bottom when stirring to remove any bits that are stuck. 

Stir in the beans and cooked beef, then bring the chili to a low simmer. 

Cover and let it cook on low heat for at least 45 minutes. Chili is really great and flavorful when it cooks for at least 2 hours, so if you have the time, let it go longer. 

Stir occasionally. If you find that it is becoming too thick, you can add a little water or broth. 

Serve with your favorite toppings! 

ground beef chili in a bowl topped with tortilla chips, avocado, cheese, chives, and sour cream

What Beef Can Be Used in Chili? 

Because I was going for a classic recipe I chose ground beef, but there are tons of varieties of beef chilis. Here are a few cuts that are more popular:

  • Brisket – if you like corned beef or pastrami you would like brisket chili
  • Beef Chuck – because this cut is a little tougher, this is best for slow cooker chili
  • Meat from boneless short ribs – these are cheaper than bone in ribs

How to Store Healthy Beef Chili

Allow the chili to cool completely before transferring it to an airtight container and refrigerate. It will stay fresh for up to 4 days. 

To freeze, place the chili in a freezer-friendly container and store for up to 2 months. You can also freeze in single-serving portions to make meal prep easier. If you want to reheat the full batch, store the chili flat in a plastic bag to save space in the freezer. 

classic ground beef chili and beans in a red bowl topped with garnishes

Hosting a Chili Bar Party 

If you want to let your guests do the work or allow them to customize their chili to their liking try a chili bar. 

Simply make the chili then set it out, along with all of the toppings. You could also transfer the chili to a slow cooker and place it on warm if you wanted to set up a table with all of the ingredients. 

Chili bars are great for parties and game days, plus you hardly have to worry about entertaining full time! 

Chili Bar Topping Ideas  

  • Sour cream 
  • Greek yogurt 
  • Cheddar cheese 
  • Sliced jalapenos 
  • Pico de gallo 
  • Tortilla crunchies 
  • Oyster crackers 
  • Chives 
  • Hot sauce
  • Diced onions
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ground beef chili in a bowl topped with tortilla chips, avocado, cheese, chives, and sour cream

Classic Chili with Ground Beef

  • Author: Chef Julie Harrington, RD
  • Yield: 68 servings 1x

Description

Are you ready to enjoy the best classic beef chili you have ever tasted? Made with hearty ingredients like ground beef and beans, and full of flavor from our chili seasonings. 


Ingredients

Scale

1 teaspoon olive oil

1 ½ pounds ground beef

2 teaspoons salt

1 medium onion, diced

4 carrots, peeled and finely diced

1 jalapeno, finely minced (optional)

4 cloves garlic, minced

2 tablespoons chili powder

2 tablespoons cumin

1 tablespoon oregano

1 teaspoon garlic powder

4 tablespoons tomato paste

1 (28-ounce) can fire roasted crushed tomatoes

2 cups beef or chicken broth

1 (14-ounce) can black beans, drained and rinsed

1 (14-ounce) can pinto beans, drained and rinsed

Toppings: sour cream, cheese, avocado, chives, tortilla chips, etc.


Instructions

  1. Heat a large Dutch oven or pot over medium high heat. Add oil and let heat to medium high heat. Add the ground beef, breaking into small crumbles with a wooden spoon. Add salt and continue to cook until beef have browned and fully cooked.
  2. Drain beef draining off most of the fat, but reserve 1-2 tablespoons in the pot. Add the onions and carrots. Sauté until soft. Add the jalapeno and garlic. Continue to sauté for another 1-2 minutes or until fragrant.
  3. Add the chili powder, cumin, oregano, and garlic powder. Stir to combine. Add the tomato paste and stir to coat the vegetables. Sauté for about 2 minutes.
  4. Pour in the fire roasted tomatoes and broth, scraping the bottom of the pan to lift anything that started to stick.
  5. Stir in the beef, black beans, and pinto beans.
  6. Bring chili to a low simmer. Cover the pot and allow to simmer on low heat for at least 45 minutes (ideally up to 2 hours to really develop the flavors!) Keep checking and stirring the chili every so often. If the chili becomes too thick, thin with additional broth or water.
  7. Top with your favorite topping and enjoy!

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More Soups, Stews, and Chilis to Try:

Beef and Barley Soup

Cozy up to a bowl of Beef and Barley Soup. Not only can you add layers and layers of flavors, but they also can be balanced nutritionally.

Beef & Barley Soup in a white bowl garnished with parsley

I am on a total soup and stew kick lately. Mainly because I can cook once and eat all week.

I am teaching three cooking classes this week, so cooking all day at work, the last thing I want to do when I get home it to cook again and wash more dishes!

What is Hulled Barley?

Aim to add more whole grains in soups and stews when you can. Barley is a fantastic whole grain. I chose to use hull-less barley. This type of barley has an outer hull that’s so loosely attached to the kernel that it generally falls off during harvesting. This cuts down on processing and ensures that all of the bran and germ are retained.

Ingredients for Beef and Barley Soup 

all-purpose flour

Veggies: celery, carrots, garlic, kale, onion

Spices: salt, pepper, oregano, parsley

beef chuck roast – trim the fat if needed and dice into bite size pieces

olive oil

red wine

tomato paste

beef broth

water

hulless barley

kale

fresh parsley

top shot of hulled barley soup in a white bowl with a garnish next to dishtowel

How to Make Hulled Barley Soup 

Once you have trimmed and diced the beef, add the flour, salt, and pepper to a shallow bowl or dish and dredge each piece. Shake off the excess flour if needed. 

Add the olive oil to a large pot and heat over medium-high heat. 

Brown the beef, turning as needed. You will need to do this step in batches because you don’t want to overload the pot. Once the meat has finished browning, remove and set aside. 

Add the carrots, celery, diced onions, garlic, and oregano. Stirring occasionally, cook the veggies until they are soft. 

Pour in the red wine to deglaze the bottom of the pot, scraping the brown bits. Simmer and reduce the red wine by half. Add in the tomato paste and stir. 

Place the beef back in the pot, and add the water and broth. 

Bring it to a boil then add the hulled barley. 

Turn the heat down low, and simmer for 45 minutes. The meat should be tender and the barley should be cooked all the way through. 

Be sure to stir it occasionally; this will keep the barley from sticking together. 

Once the soup is done, remove the pot from the heat and the kale. Season with salt and pepper! 

My Barley Soup is Too Thick, What Do I Do? 

If you find that the soup is too thick for your liking after it is done simmering, add some more water until it reaches a consistency you are happy with. 

Tips for Making and Storing 

  • Be sure to add the kale while the soup is still hot so it will wilt. 
  • Store in an airtight container in the refrigerator up to 5 days. 
  • This barley soup is great for freezing. Let it cool completely before placing it in the freezer. To serve again, reheat on the stovetop over low heat until it is warm all the way through. 

Soups are great! Not only can you add layers and layers of flavors, but they also can be balanced nutritionally. Any good soup starts with mirepoix. I like to use dry herbs and spices in my soup recipes because you are able to add them during the cooking process, as they can stand up to the heat. 

Beef & Barley Soup in bowls with a white and blue striped napkin

This beef and barley soup may take a little longer to prepare, but it’s worth the wait.

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Beef and Barley Soup

  • Author: Chef Julie Harrington, RD
  • Prep Time: 20
  • Cook Time: 50
  • Total Time: 1 hour 10 minutes
  • Category: Soup
  • Method: Stove Top

Ingredients

Scale
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 lb boneless beef chuck roast, fat trimmed off and cubed
  • 2 tablespoon olive oil
  • 1 large onion, chopped
  • 1 large carrot, peeled and chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1/2 cup red wine
  • 3 tablespoon tomato paste
  • 4 cups low-sodium beef broth
  • 4 cups water
  • 3/4 cup hulless barley
  • 4 cups kale, spines removed and roughly chopped
  • 1 tablespoon fresh parsley, chopped

Instructions

In a shallow dish combine flour, salt, and pepper. Dredge the beef cubes with flour, shaking off excess flour. 

Heat the olive oil in a Dutch oven (or large pot) over medium-high heat. Add the beef to the pot and cook just until the meat starts to brown, turning as needed. Do this in 2 or 3 batches, to not crowd the pot. Remove the meat from the pot and set aside.

In the same pot, add the chopped onion, carrots, celery, garlic, and oregano. Cook the vegetables until soft, about 5 minutes, stirring occasionally. 

Deglaze the pan with red wine scraping the fond (the brown bits) from the bottom of the pan. Let simmer and reduce red wine by half. Add tomato paste and stir to coat the vegetables.

Add beef back to the pot with water and beef broth. Stir to combine.

Bring to a boil, add barley and turn down to a simmer for 45-50 minutes, until meat is tender and barley is cooked through. Stir occasionally so the barley won’t stick together. If you find that too much liquid has evaporated or the soup is too thick add more water as necessary until you get the desired consistency.

Remove soup from heat and stir in the kale while the soup is still hot to wilt. Season with salt and pepper, as needed. 

Garnish with parsley, if using.


Notes

If you do not want to use wine, deglaze with additional beef broth.

Keywords: barley, beef, soup, batch cooking, meal prep

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other recipes you may enjoy

Cranberry Relish

With just five simple ingredients this Cranberry Relish will add a pop of color and a side dish full of nutrients that will be a great addition to the table at any holiday gathering.

a small bowl of cranberry relish next to lemon, garnish, and single cranberries


With Thanksgiving just a few days away, everyone is finalizing their Thanksgiving Day menu. Thanksgiving dinner is all about timing. What needs to be in/out the oven or stovetop. I am always a fan of the menu items that can be made ahead of time so you don’t have to worry about factoring that in the day of the festivities.


This recipe is inspired by one of my friend’s aunt’s recipe. (Hi Steph!) I was scrambling last week to get a menu together for my Thanksgiving cooking class at work. I’ve been teaching multiple Thanksgiving Day-themed cooking classes for work the past 3 years now. I get a lot of the same people attending the classes, so I didn’t want to repeat any previous recipes used in class.


I tend to catch up with family and friends on my way to and from work in the car. Whoever invented Bluetooth, thank you! I was chatting with Steph on my way home from work and I mentioned how I didn’t know what I was making yet for my class the next day. She was told me about her Aunt’s cranberry relish recipe that her family goes crazy for every year. What I really loved about it was it was only a few simple ingredients and everything goes right into a food processor. Plus, it is a recipe that can be made ahead of time. I did tweak the original recipe to make it healthier.

Cranberries: What’s So Great About Them?

I’m so glad you asked! Cranberries are actually full of antioxidants known as PACs, which may help reduce inflammation related to chronic diseases and aging.

A cup of fresh cranberries is a great source of fiber and Vitamin C, but the downside is that they only come into season during the fall.

The good news is that you can buy up several bags of fresh cranberries and freeze them to have year-round!


Also, research indicates that consumption of flavonoids in foods and beverages may decrease the risk of atherosclerosis.

In vitro and in vivo experiments with flavonoids demonstrate that flavonoids are dietary antioxidants and inhibit LDL oxidation, inhibit platelet aggregation and adhesion, inhibit enzymes involved in lipid and lipoprotein metabolism that affect the immune response to oxidized LDL and their uptake by endothelial macrophages, may induce endothelium-dependent vassorelaxation, and may increase reverse cholesterol transport and decrease total and LDL cholesterol.

Cranberries contain both hydroxycinnamic acids and flavonoids. The cranberry flavonoids belong to three groups: anthocyanins, flavonols, and proanthocyanidins, which make cranberries a great addition as part of a heart-healthy diet. Source: The Cranberry Insitute.

infographic describing the health benefits and nutrition of cranberries

What You Need For Cranberry Relish

  • fresh cranberries
  • lemon
  • pineapple rings – I am using canned with the juice drained, you can use fresh if you would like.
  • sugar
  • honey

How To Make Cranberry Relish

Add the cranberries to the food processor and pulse until they begin breaking down. Depending on the size of your food processor you may have to do this in batches.

Slice the lemon into wedges and remove the seeds. Add the wedges, with the peel on, to the processor and pulse just until it breaks down.

Then add the sugar, honey, and pineapple rings. Continue pulsing until the relish reaches your desired consistency.

Can You Make Cranberry Relish with Nuts?

Yes! Because I recommend chilling cranberry relish overnight so all of the flavors come together, fold them in just before serving. Pecans and walnuts pair well with cranberry dishes, but you can add any variety of nuts.

I like smaller pieces, so if you have whole pecan or walnuts chop you can chop by hand or throw them in a food processor for a few pulses.

close up of cranberry relish made with real cranberries next to lemon half

What’s the Difference Between Cranberry Sauce and Cranberry Relish?

Relish is made with raw ingredients that are blended together then chilled. Traditionally cranberry sauce is actually cooked (unless you are eating it from the can) and is much sweeter.

Can You Use Frozen Cranberries?

You can use frozen, just know the flavor is much more muted, but that’s usually the case when you swap frozen fruits and veggies for fresh.

Be sure you allow for some additional time so they can thaw completely. Then drain the cranberries to remove the excess liquid.

Cranberry Relish Serving Suggestions

In case you were wondering, here are some of the popular ways cranberry relish is served.

  • As a holiday side dish
  • Over Brie or cream cheese
  • With crackers – you could use a salty variety or graham crackers for a sweeter version
  • Topping – use the leftover to top off your pancakes, waffles, or yogurt bowls

How Long is Cranberry Relish Good For?

You can store it in the fridge for up to 5 days. This also means you can make it ahead of time if you are prepping for holiday meals to ease the stress! 

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Cranberry Relish

  • Author: Chef Julie Harrington, RD
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 10 1x
  • Category: side dish

Ingredients

Scale
  • 1 (12 oz) bag fresh cranberries
  • 1 lemon
  • 1 (20 oz) can pineapple rings, juice drained
  • 1/4 cup sugar
  • 1/4 cup honey

Instructions

  1. Place cranberries in a large food processor and pulse to begin to break down the cranberries.
  2. Cut lemon into small wedges and remove any seeds. Add the whole lemon to the food processor with the cranberries (do NOT remove the peel). Pulse to begin to break down the lemons with the cranberries.
  3. Add pineapple, sugar, and honey. Pulse to reach desired consistency.
  4. Let chill overnight to allow the flavors to come together.

Notes

*If using frozen cranberries, let thaw completely and drain to remove any excess liquid before preparing this recipe.

Keywords: cranberry relish, cranberry, side dish, thanksgiving, holiday

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Chef Julie Harrington, RD - Culinary Nutrition Consultant of julieharringtonrd.com
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Roasted Maple-Mustard Glazed Brussels Sprouts

Roasted Maple Mustard Brussels Sprouts have just enough tang and the right amount of sweetness! The perfect side dish that pairs well with just about any meal! 

close up of maple mustard glazed brussels sprouts in a white bowl

Some people may turn their nose up at the thought of Brussels sprouts, but honestly, they just need to try cooking them a different way! The maple mustard glaze brings in so much flavor, adding a twist to just regular roasted sprouts. 

With the holiday season just around the corner, these become a staple around our house. Once you try them I promise you will be eating this delicious side dish all year long! 

Because this is a sheet pan recipe, it’s easy to make and almost hands off! So while these are great during the week, you can easily double or triple the recipe to feed a larger crowd without much more prep work.

Why I Love Brussels Sprouts

For starters, brussels sprouts are packed full of nutrients and rich in Vitamin K and Vitamin C. They also contain an antioxidant called kaempferol, that may help to reduce inflammation and promote a healthy heart. 

If you aren’t a seafood lover, double up on your Brussels because they are one of the best plant-based sources of omega-3s! 

So besides all of the amazing health benefits, Brussels sprouts can be cooked in so many ways which makes them really versatile in the kitchen.  Simply changing out the sauce, glaze, or seasoning offers a whole new side dish. Let’s not forget they are great in salads when they are shredded too! 

top shot of roasted maple mustard brussels sprouts in a white bowl

Ingredients for Maple Mustard Brussels Sprouts 

lemon juice

Dijon mustard

maple syrup

olive oil

salt and pepper

Brussels sprouts

How to Make Roasted Maple Mustard Brussels Sprouts 

Prep your baking sheet by spraying it with non-stick spray or using parchment paper and preheat your oven to 400 degrees. 

Whisk together the lemon juice, mustard, maple syrup, oil, salt, and pepper in a large bowl. 

Once you have halved and trimmed the Brussels sprouts, mix those in and stir until they are fully coated. 

brussels sprouts roasted with a maple mustard glaze in a white bowl

Pour the mixture in an even layer onto the baking sheets. You can drizzle the remaining glaze over if there’s any left in the bowl. 

Roast for about 30 minutes or until the brussels are tender and caramelized. Stir them occasionally or flip with a spatula half way through. 

Can You Use Frozen Brussels Sprouts? 

You can if that’s all you have. Allow them to thaw completely before roasting.

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Roasted Maple-Mustard Glazed Brussels Sprouts

  • Author: Chef Julie Harrington, RD
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Yield: 4 1x
  • Category: side dish
  • Method: roasting

Ingredients

Scale
  • 1 1/2 tablespoons lemon juice
  • 2 1/2 tablespoons Dijon mustard
  • 1 1/2 tablespoons maple syrup
  • 3 tablespoons olive oil
  • salt and pepper, to taste
  • 2 lbs. Brussels sprouts, halved and trimmed

Instructions

  1. Preheat oven to 400 degrees F. Prepare a large baking sheet with cooking spray and set aside.
  2. In a large bowl, whisk together the lemon juice, Dijon mustard, maple syrup, olive oil, and salt and pepper.
  3. Mix in the Brussels sprouts until they are fully coated. Pour the Brussels sprouts on an even layer on the baking sheet, drizzling any remaining glaze on top.
  4. Roast for 25-30 minutes, stirring occasionally. Brussels sprouts should be tender and caramelized to your desired doneness.

Keywords: Brussels sprouts, roasting, vegetable side dish

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Chef Julie Harrington, RD - Culinary Nutrition Consultant of julieharringtonrd.com
close up of roasted brussels sprouts with a maple mustard glaze with text overlay

Strawberry Rhubarb Crisp with Streusel Topping

This ​​Strawberry Rhubarb Crisp is an easy fruit dessert that can be made year-round and what makes it even better is the oat streusel topping! 

strawberry rhubarb crisp on small white plate next to baking dish and whole strawberries

Normally we see fruit desserts throughout the spring and summer seasons, but Strawberry Rhubarb crisp can truly be made any time of the year! 

Both of these fruits are filled with antioxidants and packed full of vitamins and nutrients that have anti-inflammatory properties and have been shown to decrease risks of certain diseases. 

Did you know that frozen fruit is just as healthy as fresh? Fruits are picked and frozen at peak ripeness, and studies show that they retain a comparable vitamin, mineral, and phytochemical content to their fresh counterparts.

If you love recipes that have a crisp topping, don’t leave before you check out my Almond Pear Crisp for Two!

Crisp, Cobbler, Crumble: What’s the Difference?

Sometimes these terms are used interchangeably but there is actually a difference! All of these types of recipes usually contain fruit, but it’s the topping that makes the difference! 

A cobbler typically has a doughy, biscuit-like topping. When you think of cobblers you are probably thinking about your grandma’s traditional recipe that has been passed down for ages! 

Crumbles are more like a streusel topping, but they don’t contain any oats. 

If it’s a true crisp, it will definitely have oats in the topping! 

ingredients for strawberry rhubarb crisp

What You Need to Make Strawberry Rhubarb Crisp with Streusel Topping


For the filling:

fresh strawberries

rhubarb 

granulated sugar – you can also swap this for coconut or maple sugar

cornstarch

lemon juice

salt

For the topping:

light brown sugar

old-fashioned rolled oats – Bob’s Red Mill is a great option! 

whole-wheat pastry flour

unsalted butter – be sure to set it out in time so it can soften up

How to Make a Crisp with Strawberries and Rhubarb 

Go ahead and preheat your oven to 350 degrees and spray your baking dish with non-stick cooking spray. 

diced strawberries and rhubarb in a white mixing bowl

In a large mixing bowl, combine granulated sugar, lemon juice, cornstarch, strawberries, rhubarb, and salt. Stir together then transfer the mixture to your baking dish. 

strawberry rhubarb mixture in baking dish before topping has been added

Now let’s make the streusel topping! 

In a medium bowl, add the oats, flour, brown sugar, and 4 tablespoons of butter. Stir it all together until it’s combined well. Add additional butter ( one to two tablespoons) if it seems too dry. 

top shot of streusel top in glass mixing bowl

Crumble the topping over the mixture into a baking dish. 

Bake until the top of the crisp is golden, which will take about 35 to 50 minutes. 

Once it has finished baking, let it cool on a wire rack before serving. 

You can serve it warm or at room temperature! 

close up of strawberry rhubarb crisp in white baking dish next to bowl of strawberries

What If I Don’t Have Whole Wheat Pastry Flour?

A nice substitute when you don’t have whole wheat pastry flour is a 1:1 ratio of all purpose flour and whole wheat flour. 

strawberry rhubarb crisp on small white plate next to fork and strawberries

Crisp Topping and Serving Suggestions

This strawberry rhubarb crisp is perfect just the way it is, but here are some great ideas for serving and other variations

  • Serve with a scoop of your favorite vanilla ice cream 
  • Add a dollop of my Homemade Coconut Whipped Cream
  • Sprinkle some nuts into the streusel topping for a nice crunch

Can This Recipe Be Made Vegan Friendly? 

Sure! To make this crisp vegan, simply use a plant based butter!

Need a Gluten Free Option?

If you want to make the topping using gluten free ingredients, make sure the oats are gluten free and swap the pastry flour or almond flour instead! 

strawberry rhubarb crisp after baking next to whole strawberries

Can You Use Frozen Strawberries and Rhubarb? 

If you want to make this fruit crisp and you don’t have a chance to grab fresh strawberries and rhubarb, or maybe they are out of season you can use frozen instead. 

Be sure that the fruit is thawed completely and drained so that the crisp does not come out soggy from the excess liquid.

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strawberry rhubarb crisp on small white plate next to fork and strawberries

Strawberry Rhubarb Crisp with Streusel Topping

  • Author: Chef Julie Harrington, RD
  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 55 minutes
  • Yield: 6
  • Category: dessert
  • Method: bake

Description

This ​​Strawberry Rhubarb Crisp is an easy fruit dessert that can be made year round and what makes it even better is the oat streusel topping! 


Ingredients

For the filling:
3 cups quartered fresh strawberries
3 cups sliced fresh rhubarb or thawed frozen rhubarb*
¼ cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
¼ teaspoon salt

For the topping:
½ cup lightly packed light brown sugar
½ cup old-fashioned rolled oats
⅓ cup whole-wheat pastry flour
4–6 tablespoons unsalted butter, softened


Instructions

  1. Preheat the oven to 350 degrees F. Coat an 11-by-7-inch baking dish with cooking spray.
  2. In a large bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, and salt, transfer to the prepared baking dish.
  3. To prepare topping: Combine brown sugar, oats, flour, and butter (starting with 4 tablespoons of butter) in a medium bowl; stir until thoroughly combined. If mixture seems to dry, add additional 1-2 tablespoons of butter. Crumble the topping evenly over the strawberry-rhubarb mixture.
  4. Bake the crisp until the topping is golden, 35 to 40 minutes. Cool on a wire rack for 5 minutes; serve warm or at room temperature.

Notes

  • If using frozen rhubarb or strawberries, thaw then be sure to drain any excess liquid.

Keywords: crisp, strawberry, rhubarb, summer dessert, dessert

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Rustic Apple Galette

Get creative with apples this season and switch it up by making this Rustic Apple Galette.

slice cut out of an apple galette

We are all creatures of habit. When I have apples on my grocery list, I walk straight to the produce department and pick the same few apple varieties each time. When I was in culinary school, it really opened my eyes to exploring new foods. I’m not just talking about unique foods, but rather some of the everyday foods that we don’t necessarily take advantage of. The majority of grocery stores carry over six varieties of apples at a time. When I was a supermarket dietitian, during the fall season, I’ve seen even up to 15 varieties taking up a spot in the produce department.

It’s not just apples to apples. Different apples contain different tastes, culinary uses, and may even ripen at different times during the season. Here are some apple varieties to look out for and ways to use them in the kitchen.

Best apples for making applesauce:

  • Pink Lady
  • Granny Smith
  • Braeburn

The best apple for making tart applesauce is a Pink Lady (for a tangy-sweet flavor) or, depending on taste, you could opt for a true tart variety like Granny Smith. Unless you have a high-powered blender, be sure to peel the skin prior to cooking. Add a hint of sweetness without added sugar, by sweetening applesauce with cinnamon.

Best apples for baking:

  • Granny Smith
  • Pink Lady
  • Golden Delicious
  • Fuji

There are a few! Apples on the sweeter end of things are a good choice, as their higher sugar content means you can go a bit lighter on added sugars in the recipes. If you want your apples to maintain a bit of crispness, look for firmer apples that will maintain texture under the heat.

Best apples for salads:

  • Honeycrisp
  • Pink Lady
  • Fuji
  • Jazz
  • Empire

For salads, you’ll want a crunchy apple that doesn’t brown too quickly when sliced or chopped.  Honeycrisp, Pink Lady, Fuji, Jazz, and Empire apples have bright white flesh that resists browning when cut.

Best apples for stuffing:

  • Pink Lady
  • Golden Delicious

Looking for a balance of sweet and savory in your stuffing recipe? Both Pink Lady and Golden Delicious varieties make a great addition to savory stuffing with their firm texture and sweet/tart flavor.

Best apples for making galettes:

  • Golden Delicious
  • Pink Lady
  • Honeycrisp
  • Golden Delicious
full apple galette on a piece of parchment paper with a slice cut out

What is a galette?

A galette is a French term for round or freeform crusty cakes. The fillings can be made with both sweet or savory ingredients.

The best apples to use for making an apple galette is one that is sweet and tart that holds up exceptionally well to heat, like pink lady, fuji, or honey crisp. If you are looking for a little extra tartness, using Golden Delicious apples is a great way to go too.

apple galette with a slice removed and a knife

Next time apples are on your grocery list, I challenge you to choose a different apple variety than your typical choice.

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Rustic Apple Galette

  • Author: Chef Julie Harrington, RD

Ingredients

Scale

For the crust:
¾ cup white whole-wheat flour
2/3 cup all-purpose flour
½ tablespoon sugar
½ teaspoon salt
1/3 cup unsalted butter (5 tablespoons), cut into ½ inch pieces
3 tablespoons low-fat milk
¼ cup plain Greek yogurt

For the filling:
3 apples, peeled and thinly sliced (choose a firm, sweet and tart variety, like Pink Lady)
2 tablespoons white whole-wheat flour
2 tablespoons maple syrup
2 tablespoons lemon juice
1 teaspoon lemon zest
½ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger

1 large egg white, lightly beaten
(optional) 1 teaspoon sugar


Instructions

  1. Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
  2. Unwrap dough and place on a floured surface. Roll out dough to a 15-inch circle. Place the dough on the baking sheet. Evenly, spoon the apple mixture onto the dough, leaving a 2-inch border around the edges.
  3. Fold the edges of the dough over the apples. Brush edges with the whisked egg white. Sprinkle with sugar, if using.
  4. Bake for 25-30 minutes until the crust is golden brown. Let cool for at least 20 minutes before cutting. Cut into 8 wedges.

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This recipe was originally posted in the November 2018 issue of Today’s Dietitian.

FAQ:

Do I have to make a homemade crust?
Nope! You can definitely skip that step and use a pre-made pie crust.

What other fruits would work well in this recipe?
Any fruits that don’t have too much moisture. Pears, plums, and peaches work well in galettes.

What savory flavor combinations would you try?
I developed a savory root vegetable galette for the American Pecan Council that was delicious!

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Ultimate Greek Burger

Serve these Ultimate Greek Burgers at your next barbecue. Highlighting fresh Greek-inspired flavors, this recipe will kick your burger game up a notch.

Greek Burger on a toasted bun with tzatziki sauce and tomato salad

This post is sponsored by the Northeast Beef Promotion Initiative a subcontractor to the Beef Checkoff. Thank you for supporting brands that make this blog possible!

How these Ultimate Greek Burgers will step your burger game up a notch

There is nothing better than a juicy burger right off the grill. A beef patty is a classic, but after hosting and attending so many barbecues, it’s time to switch things up! Don’t worry, we are keeping the beef patty, but enhancing it with Greek-inspired flavors. As a chef, I love Mediterranean flavors and as a dietitian, I love the health benefits that come along with following a Mediterranean style diet.

bite taken out of a Greek burger

What is the Mediterranean Diet?

The Mediterranean-style eating pattern encompasses a wide variety of foods and flavors from the countries that surround the Mediterranean Sea. While the cuisines of each country differ slightly, they all have a few things in common. To build a healthy Mediterranean plate, start with fresh vegetables and fruits, add lean protein and whole grains, and enhance with dairy and healthy fats.

Why lean beef is included in the Mediterranean Diet

The eating pattern allows a wide variety of proteins (including fresh lean beef, pork, poultry, and fish) that support heart health. Lean beef contains important nutrients, like protein, iron, zinc, and B-vitamins that your body needs.

What does “lean beef” mean?

Beef can only be claimed as “lean” if the cut of beef is less than 10g total fat, 4.5g or less saturated fat and less than 95 mg of cholesterol per 100-gram serving.

overhead image of greek burger topped with tzatziki sauce and tomatoes

What’s different about this Greek Burger?

Ripe summer produce like tomatoes, cucumbers, and fresh herbs are essential to Greek cooking. Flavors are incorporated within the lean beef as well as adding layers of additional flavors and textures as you build the burger.

Why I love this recipe

Can’t go wrong with a delicious burger, am I right? I love the fact the burger is stuffed with spinach and onion, along with plenty of seasonings. I’m not a fan of raw onion on top of my burger (caramelized onions – that’s a different story!), so the addition of them minced within the burger adds a subtle flavor vs. overpowering. The addition of the added veggies helps keep the lean burger moist and juice.

I kind of kept traditional burger toppings on here. The tomato salad adds a tanginess while the tzatziki adds a cooling creamy effect. I never said this wasn’t going to be a messy eating kind of burger!

Chef’s Tips

  • Invest in a digital thermometer. DO NOT cut open the burgers to check their doneness. This will release all their juices leaving you with a dry burger.
  • Take the time to squeeze out the excess liquid from the cucumbers. This will prevent your tzatziki sauce from being watery.
  • Oil your grill grates. Dip a bunched-up paper towel into a high-heat cooking oil (such as canola oil or olive oil). Be careful not to saturate the paper towel. You want enough oil on it to coat the grill grate, but you don’t want it dripping everywhere. Using an oven mitt and tongs, carefully wipe the paper down on the grill grate.

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Greek Burger on a toasted bun with tzatziki sauce and tomato salad

Ultimate Greek Burger

  • Author: Chef Julie Harrington, RD
  • Prep Time: 15
  • Cook Time: 12
  • Total Time: 27 minutes
  • Yield: 4
  • Category: Dinner
  • Method: Grill
  • Cuisine: Greek

Description

Serve these Ultimate Greek Burgers at your next barbecue. Highlighting fresh Greek-inspired flavors, this recipe will kick your burger game up a notch.


Ingredients

For the tomato salad:
1 cup cherry tomatoes, quartered
2 tablespoons red onion, finely minced
1 tablespoon fresh parsley, minced
2 teaspoons red wine vinegar
1 teaspoon olive oil
Salt and pepper, to taste

For the tzatziki sauce:
1 English cucumber
½ cup plain Greek yogurt
½ tablespoon lemon juice
½ teaspoon garlic powder
¼ teaspoon salt

For the burgers:
1 lb. 93% lean ground beef
1 cup spinach, finely chopped
½ small red onion, minced
4 cloves garlic, finely minced
2 tablespoons fresh dill, minced
¼ cup feta cheese, crumbled
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
4 hamburger buns


Instructions

For the tomato salad:

  1. In a bowl, combine tomatoes, onion, parsley, vinegar, and olive oil. Season with salt and pepper, to taste. Cover and refrigerate until ready to serve.

For the tzatziki sauce:

  1. Using a cheese grater, grate the English cucumber. Using a thin dish towel or paper towels, press out any excess liquid. 
  2. In a bowl, mix together yogurt, lemon juice, garlic powder, and salt. Fold in the cucumber.

For the burgers:

  1. Preheat grill to medium-high heat. Grease grill grates.
  2. In a large bowl, combine beef, spinach, onion, garlic, dill, feta, oregano, salt, and pepper. Mix until all ingredients are well combined. Do not overwork the meat mixture. Form into 4 beef patties.
  3. Grill the burgers for approximately 4-6 minutes then flip over and grill another 4-6 minutes or until an instant-read thermometer inserted horizontally into center registers 160°F.
  4. Add burgers to a bun and top with tzatziki sauce and tomato salad.

Notes

  • Invest in a digital thermometer. DO NOT cut open the burgers to check their doneness. This will release all their juices leaving you with a dry burger.
  • Take the time to squeeze out the excess liquid from the cucumbers. This will prevent your tzatziki sauce from being watery.
  • Oil your grill grates. Dip a bunched up paper towel into a high-heat cooking oil (such as canola oil or olive oil). Be careful not to saturate the paper towel. You want enough oil on it to coat the grill grate, but you don’t want it dripping everywhere. Using an oven mitt and tongs, carefully wipe the paper down on the grill grate.

Keywords: burger, Greek recipe, Greek burger, beef

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This post contains affiliate links. Read full disclosure here.

FAQ

How do I know when the burgers are done?

See the chef tip above. Invest in a digital thermometer. Cook until an instant-read thermometer inserted horizontally into center registers 160°F.

What can I serve these burgers with?

You can’t go wrong with serving fries with these Ultimate Greek Burgers! If at a BBQ other ideas can be veggie sticks, seasonal fruit, like watermelon or grilled pineapple, potato salad, or a simple mixed green salad.

How else can I use lean ground beef?

Ways to repurpose this Greek burger

  • Greek burger salad. Add the tomato salad and other veggies you have on hand, a heated patty, quinoa (or a different whole grain), and add the tzatziki as a salad dressing.
  • Greek pita. Ran out of burger buns? No problem. Crumble up a burger and stuff it in a pita with the tomato salad and tzatziki sauce.

Other recipes you may enjoy

Resources:

O’Connor LE, et al. A Mediterranean-style eating pattern with lean, unprocessed red meat has cardiometabolic benefits for adults who are overweight or obese in a randomized, crossover, controlled feeding trial. Am J Clin Nutr 2018, nqy075.
https://academic.oup.com/ajcn/advance-article/doi/10.1093/ajcn/nqy075/5036105

Leidy HJ,et al. The role of protein in weight loss and maintenance. Am J Clin Nutr 2015;101:1320S-9S

U.S. Department of Agriculture, Agricultural Research Service, Nutrient Data Laboratory. USDA National Nutrient Database for
Standard Reference Legacy Release, April 2018. Available at: http://www.ars.usda.gov/ba/bhnrc/ndl

Green Bean Potato Salad

Gearing up for picnics and barbecues this summer? Add this Green Bean Potato Salad to the menu.

Green Bean Potato Salad in a wooden bowl

One of my jobs during summers at college, I was working at this outdoor catering company, where we prepared food on-site at graduation parties, barbecues, picnics, etc. When working in catering, you have to prepare recipes in large quantities to feed the masses. One of my least favorite things to prepare is the potato salad.

Green Bean Potato Salad in a wooden bowl

Traditional potato salad is dressed with mayonnaise. That is one condiment that I just never enjoyed. Now, just imagine preparing potato salad for 100+ people at one time. The amount of mayo I had to scoop daily was unreal.

Since I don’t personally enjoy mayonnaise, I wanted to create a non-mayo based dressing for potato salad with an added twist by adding green beans and corn. Don’t be afraid to switch up a classic and bring something new to the table, like this Green Bean Potato Salad.

Why use red bliss potatoes for this Green Bean Potato Salad

Red potatoes have smooth thin skin. Its skin is edible, so it’s not necessary to peel or remove it after cooking. Like many waxy varieties, red potatoes are low in starch and won’t produce a light, fluffy texture. They are best used for boiling and roasting and work well in dishes that would benefit from a potato that holds its shape, even when sliced and diced, like for this Green Bean Potato Salad.

Health benefits of potatoes

Poor potatoes have a bad reputation in some people’s eyes. “Oh, I can’t eat potatoes because they are too starchy” Yes, potatoes are starchy because they are carbohydrates and carbohydrates give us energy. Also, there are many nutritional benefits that potatoes provide our bodies. They are high in potassium, vitamin B6, and vitamin C. When enjoyed in moderation and prepared in a healthy way, potatoes can be a nutritious addition to your diet.

Culinary term: blanching & shocking

The word blanch refers to a cooking technique in which food is briefly immersed in steam or boiling water, usually followed by shocking, which is rapidly cooling the food in an ice bath or with cold air.

When you blanch food for the right amount of time it helps maintain flavor, color, texture, and nutritional value. No one wants limp and soggy green beans.

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green bean potato salad in a wooden bowl

Green Bean Potato Salad

  • Author: Chef Julie Harrington, RD
  • Prep Time: 5
  • Cook Time: 40
  • Total Time: 45 minutes
  • Yield: 10 1x
  • Category: side dish
  • Method: stove top
  • Cuisine: American

Ingredients

Scale

1 pound red bliss potatoes
2 ears of corn, shucked
1 pound French green beans, cut in half
1 lemon, juiced (or 2 tablespoons lemon juice)
2 tablespoons Dijon mustard
1/4 cup olive oil
salt and pepper, to taste


Instructions

  1. In a large pot add potatoes. Fill with water and bring to a boil and season with salt. Cook potatoes until fork tender, about 20 minutes (depending on the size of your potatoes).
  2. Using tongs, carefully remove the potatoes and let cool. Add corn to the boiling water. Cook for 10 minutes, or until corn is tender.
  3. Using tongs, carefully remove the corn and let cool. Add the string beans to the boiling water. Cook for about 3-5 minutes, or until green beans are tender. Drain green beans and immediately put them in an ice bath to stop the cooking process. When cooled drain green beans and let dry. 
  4. When potatoes are cooled, dice into cubes. Cut corn off the cob. (see notes below for a tip to do this easily)
  5. In a large bowl, whisk together lemon juice, Dijon mustard, and olive oil. Add potatoes, corn, and green beans. Toss to coat.
  6. Season with salt and pepper, to taste.
  7. Let the potato salad sit in the refrigerator for at least 30 minutes to let all the flavors marinate.

Notes

Tip to cut corn off the cob.

Substitution tip: Don’t have corn on the cob? Swap for sweet canned corn or frozen corn kernels. 

Keywords: potato salad, green beans, corn, potatoes, side dish, recipe

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This recipe was originally posted in July 2013. The photos and content of the post have been updated.

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Tomato Cucumber Salad

With just five simple ingredients, this Tomato Cucumber Salad will become a regular side dish to serve up with any spring or summer recipe.

Tomato Cucumber Salad in a wooden bowl

Why I love this Tomato Cucumber Salad recipe

Who says salads have to start with a bed of lettuce? We’ve chatted before about how salads don’t have to be boring! What I love the most about this recipe is simple its ingredients, taking less than 10 minutes to put together, and can turn into so many new variations. (see below)

Using mini cucumbers is key

While any kind of cucumber can work in this recipe, I urge you to seek our mini cucumbers, because I think it really makes the recipe. No need to peel the skin. The skin of mini cucumbers is tender and delicate. Just simply slice into coins and they are ready to go.

When I develop a recipe, I always think about the perfect bite. When slicing mini cucumbers into a coin, it takes the same shape and size of the cherry tomatoes so you are able to get everything all in one bite. Plus, it’s more time consuming to peel, seed, and quarter a regular cucumber.

Recipe Tip

If you are using a conventional cucumber, I recommend removing the seeds. Why? Because they are bitter and don’t want any bitterness added to the dish. For a conventional cucumber, peel, scoop out the seeds, slice and cut in quarters for this recipe.
For other cooking tips, go here.

Tomato Cucumber Salad in a wooden bowl

How to make this Tomato Cucumber Salad

  1. Chop vegetables.
  2. Whisk together dressing.
  3. Toss together.
  4. Season with salt and pepper.
    It doesn’t get much easier than that!

Storage Tip

Keep this Tomato Cucumber Salad in an airtight container in the fridge for up to 5 days.

Tomato Cucumber Salad in a wooden bowl

Variations

Additions

Chickpeas: Drain and rinse a can or two of chickpeas and add to the mixture. This will add different textures, plus a good source of plant-based proteins

Feta cheese: I love feta cheese. Hold off on seasoning with salt and pepper at the end after tasting with the feta cheese. Feta cheese will add salt to the dish, so maybe a little sprinkle of pepper will be fine. Also, if making this dish in advance, add feta just before serving.

Red onions: The key is to thinly slice red onions, so they don’t overpower the whole dish. If you are looking for something a little sweeter or more tang, try adding my Quick Pickled Onions.

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baby cucumbers with cherry tomatoes in a wooden bowl

Tomato Cucumber Salad

  • Author: Chef Julie Harrington, RD
  • Prep Time: 10
  • Total Time: 10 minutes
  • Yield: 6 1x
  • Category: salad
  • Method: no cook
  • Cuisine: American

Description

Light and refreshing salad to compliment any spring or summer dish. 


Ingredients

Scale

3 cups cherry tomatoes, halved
8 mini cucumbers, sliced into coins
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/4 cup fresh basil leaves, chopped
salt and ground black pepper, to taste


Instructions

  1. Add cherry tomatoes and cucumbers to a large bowl.
  2. In a small bowl, whisk together the olive oil and red wine vinegar. Drizzle over cucumber and tomatoes. Add basil.
  3. Toss everything to coat. Season with salt and pepper, to taste.

Notes

Variations:
– Add chickpeas
– Add feta cheese

Keywords: cucumber, tomato, salad, no cook, vegetables, low carb, recipe

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Sesame, Carrot, & Cucumber Salad

Ribbon sliced vegetables in an Asian dressing is light and refreshing. This Sesame, Carrot, & Cucumber Salad is perfect for warmer weather and also a delicious change from a traditional salad.

Sesame, Carrot, & Cucumber Salad via Chef Julie Harrington, RD @ChefJulieRD - refreshing and light Asian inspired salad. #saladsthatdontsuck #carrot #cucumber #salad #Asiandressing #lowcarb #healthy #recipe

Utilize your vegetable peeler a little more than just removing the skin. No need for a fancy spiralizer. Simply continue to peel using your vegetable peeler to create delicate vegetable ribbons.

What are English Cucumbers?

I specifically used English cucumbers in this recipe. Why? Because English cucumbers (also known as burp-less, seedless, or hothouse cucumbers) taste is less bitter than conventional cucumbers, are milder and almost have a hint of sweetness. You can find them in the produce aisle wrapped in plastic. Conventional cucumbers are waxed protecting their skin, whereas English cucumbers are not and have a thinner more delicate skin that is protected by the wrapping.

Switch it up from your traditional lettuce-based salads and try something new! This quick and easy Sesame, Carrot, & Cucumber Salad is perfect to switch up your salad game in the warmer months.

Want to turn it more into a meal? Try adding shrimp on top.

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Sesame, Carrot, & Cucumber Salad in a white bowl with a vegetable peeler

Sesame, Carrot, & Cucumber Salad

  • Author: Chef Julie Harrington, RD
  • Prep Time: 15
  • Total Time: 15 minutes
  • Yield: 46 1x
  • Category: side dish
  • Method: no cook
  • Cuisine: Asian

Ingredients

Scale
  • 2 English cucumbers
  • 2 large carrots, peeled 
  • 1 tablespoon sesame oil
  • 2 tablespoons rice vinegar
  • 1 teaspoon sugar
  • 2 teaspoons low-sodium soy sauce
  • salt and pepper, to taste
  • 1 tablespoon toasted sesame seeds

Instructions

  1. Using a vegetable peeler, peel carrots and cucumbers into ribbons. Combine the cucumbers and carrots in a bowl. Set aside.
  2. In a small bowl, whisk together the sesame oil, rice vinegar, sugar, and soy sauce. Season with salt and pepper, to taste.
  3. Toss the cucumbers and carrots with the dressing. Sprinkle with sesame seeds. Chill for 20 minutes before serving.

Keywords: sesame, cucumber, carrot, salad, no cook, side dish, healthy, low carb

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