Culinary creator Toni Chapman, known as The Moody Foody on social media, has published her first cookbook, "Everything's Good: Cozy Classics You'll Cook Always and Forever," due out Oct. 28.
Chapman joined "GMA3" on Friday to give viewers a taste of the delicious dishes inside "Everything's Good."
Check out the full recipes below and shop for must-have kitchen tools too.
Ingredients
2 tablespoons extra-virgin olive oil
3 celery stalks, diced (about 1 1/2 cups)
1 small yellow onion, diced (about 1/2 cup)
6-ounce can tomato paste
6 garlic cloves, minced (about 2 tablespoons)
1 pound bulk mild Italian sausage
1/2 pound ground beef (80/20)
1/2 pound ground pork
28-ounce can crushed tomatoes
Two 10-ounce cans diced tomatoes with green chilies, drained
15-ounce can dark red kidney beans, drained and rinsed
1 cup low-sodium beef broth
1/2 cup dark beer, such as Guinness (optional)
2 sprigs oregano
3 bay leaves
3 tablespoons chili powder
2 tablespoons dark brown sugar
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon Worcestershire sauce
2 teaspoons ground cumin
2 teaspoons kosher salt, plus more to taste
1/2 teaspoon liquid smoke (optional)
Freshly ground black pepper
Toppings: shredded cheddar cheese, sour cream, sliced jalapeños
Directions
Cook the meat and veggies: In a large pot or Dutch oven, heat the olive oil over medium heat until hot. Add the celery, onion, tomato paste and minced garlic. Cook, stirring frequently, for 5 minutes, or until the onion is translucent and the tomato paste has caramelized. Add the Italian sausage, ground beef, and ground pork, and cook for 8 to 10 minutes, breaking up the meat into small pieces and stirring occasionally, until the meat is browned and no longer pink.
Make the chili: Stir in the crushed tomatoes, diced tomatoes, kidney beans, beef broth, beer (if using), oregano, bay leaves, chili powder, brown sugar, smoked paprika, garlic powder, onion powder, Worcestershire sauce, cumin, salt, liquid smoke (if using) and black pepper to taste. Stir everything together and bring the chili to a simmer. Reduce the heat to low, cover, and simmer for 45 minutes to 1 hour, stirring occasionally, until the chili is thick and all of the flavors have melded.
Ladle into bowls and top with shredded cheddar, sour cream and sliced jalapeños.
Serves 12
Ingredients
Softened butter, for the pan
2 cups stone-ground yellow cornmeal (I like Indian Head)
2 cups all-purpose flour
1 cup sugar
2 tablespoons baking powder
1 teaspoon kosher salt
2 cups whole milk
14.75-ounce can creamed corn
2/3 cup vegetable oil
2 large eggs
8 tablespoons (1 stick/4 ounces) unsalted butter, melted and cooled
1/2 cup honey
Directions
Preheat the oven to 400 F. Grease a 13-inch cast-iron skillet or 9-by-13-inch baking pan with butter.
Make the corn bread: In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. In a small bowl, combine the milk, creamed corn, oil, and eggs and whisk until smooth. Make a well in the dry ingredients, then add the wet ingredients to the dry ingredients, and stir until fully combined. Some small lumps are OK.
Pour the batter into the prepared pan. Bake for 25 to 35 minutes, until a toothpick inserted into the center comes out clean.
Make the honey butter: In a small bowl, whisk together the melted butter and honey until combined. Drizzle over the top of the corn bread and serve warm.
Reprinted with permission from "Everything's Good: Cozy Classics You'll Cook Always and Forever" by Toni Chapman © 2025 Zaria Chapman. Photographs copyright © 2025 by Brittany Conerly. Published by Clarkson Potter, an imprint of Penguin Random House.
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