Just what does Garth Brooks eat for dinner? Something super fancy from a five-star restaurant? Not quite. You might be surprised that one of his favorite dishes is Trisha Yearwood’s quick and easy chili.
Trisha Yearwood is one busy lady — she’s a country music superstar, chef, cookbook author and, of course, wife to Garth Brooks. But at the end of the day, she wants to feed her family good food just like the rest of us.
She let Woman’s Day in on a little insight to her family life and what goes on in her kitchen.
Photo credit: Jeff Lipsky
On the importance of family meals together:
“I’m always fighting hard to make sure family meals don’t get lost in the shuffle, because cooking for the kids means I have one more dinner at home with them. We’re all so busy these days that sometimes the family meal gets shortchanged. But food is what brings us together. These girls are growing up, and who knows where we’re all going to land? So we need to make that time now. Having all of us under one roof? That’s like heaven.”
On the fancy chili recipe she makes for her husband:
“I came up with this one because Garth loved his mom’s chili, and I didn’t want to get it wrong. So I decided to make a completely new recipe rather than mess with her classic. I can throw this one together on a weeknight. I put in black beans plus a can of refried beans, which makes it thick, the way he likes it, but doesn’t require a lot of simmering to get that consistency.”
So here’s your chance… In 25 minutes, you’ll be chowing down, Garth Brooks style.
Photo credit: Con Poulos/Woman’s Day
Trisha Yearwood’s fancy chili recipe
Active 25 minutes; total 25 minutes; cost per serving $2
- 1 tablespoon olive oil
- 2 garlic cloves, finely chopped
- 4 scallions, chopped
- 1/2 pound lean ground beef (at least 90 percent)
- 1-1/2 tablespoons chili powder
- 1/4 teaspoon cayenne pepper
- 1 (28 ounce) can fire-roasted diced tomatoes
- 1 (15 ounce) can black beans, rinsed
- 1 (15 ounce) can vegetarian refried beans
- 1 medium red pepper, finely chopped
- 4 medium carrots, coarsely grated
- 1/2 teaspoon brown sugar
- Kosher salt
- Steamed long-grain rice, sour cream and chopped fresh cilantro, for serving
- In a large saucepan over medium heat, add the oil. Once the oil is hot, add the garlic and scallions, and cook, stirring, for 1 minute. Add the beef, and cook, breaking it up with a spoon, until it starts to brown, 5 to 6 minutes. Stir in the chili powder and cayenne, and cook for 1 minute.
- Add the tomatoes, beans, pepper, carrots, sugar, 1 cup of water and a pinch of salt, and bring the mixture to a boil. Reduce the heat and simmer, partially covered and stirring occasionally, until the pepper is tender, 12 to 15 minutes. Serve topped with rice, sour cream and cilantro, if desired.
Per serving: 397 calories; 11 grams fat (3 grams saturated fat); 37 milligrams cholesterol; 1,287 milligrams sodium; 26 grams protein; 51 grams carbohydrates; 16 grams fiber