This week I am sharing with you my recipe for Chili. I made it last week, and very carefully took note of everything I used so I could post it here. While this is my own recipe, it is not all that unique. I have seen many with very similar ingredients. I just have a tendency to wing it. This recipe is for double…we like it leftover, and this leaves plenty leftover.
Ingredients:
2 Pkg. ground turkey (or beef should you choose)
2 cans 14.5 oz diced tomatoes
1 can 15 oz tomato sauce
2 cans dark red kidney beans
1 yellow onion (chopped)
1 red onion (chopped)
4 cloves garlic (minced)
3 Tablespoons Worcestershire sauce
3 Tablespoons Chili powder
1 teaspoon ground mustard
pinch of cumin
dash of thyme or oregano (or both)
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon season salt (completely optional)
1 teaspoon olive oil
**If you want to add some heat, add a dash or two of cayenne pepper (a little goes a long way). I don’t so the kids will eat it**
Instructions:
In a large pot, heat oil over medium-high heat. Add garlic and all of the onion. Sauté until just tender.
Add ground turkey, and cook until nearly all pink is gone. Add all spices, and mix well. Add tomatoes, sauce and beans, mix well. Simmer over low-medium heat for about 20 minutes, stirring occasionally. (Adjust spices to taste…but the above is precisely what I added this last time, and it was great!) You can actually simmer it over low heat for as long as you need to.
I imagine it would work really well in a crock-pot too. I served it this last time with some fresh garlic bread. Makes a ton! If you don’t want the leftovers, just cut everything in half.
Serve with a little (or a lot) shredded cheese and a bit of sour cream if you fancy. Yum!