Hopefully everyone had a relaxing and delicious Thanksgiving! Now that it’s officially December and the chilly nights are in full swing, chili has made its way back into the weekly dinner rotation.
Our family can thank Shirley for the introduction of chili. Since then, it has become a favorite meal in the family. We all love it for many reasons. It’s easy to make, it tastes delicious, and it makes a huge quantity. One pound of meat will get you a long way. This means it gives me plenty of leftovers, which I have used as a pasta sauce, for chili dogs, or even in a chili omelet. Feel free to try out the recipe with ground meat, but I’ve never had issues with using ground turkey. It fact, I prefer it! The sauce keeps it moist, and the spices keep it flavorful. You really can’t go wrong. Topped with some freshly grated mozzarella or a dollop of sour cream, it’s the perfect Sunday Night Football meal.
½ large yellow onion, chopped
3 cloves garlic, chopped
3 tablespoons olive oil
1 pound lean (93%) ground turkey
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon ground Ancho Chili pepper
Hot sauce, to taste
1 can diced tomatoes
1 can crushed tomatoes
1 large potato, cut into small cubes
1 can red kidney beans
1 can chickpeas
In a large pot at medium heat, cook the onion and garlic in the olive oil until the garlic begins to brown. Add the turkey, and stir it well with the onion and garlic. Add the garlic powder, black pepper, salt, and Ancho Chili pepper. Add as little or as much hot sauce as you prefer.
Once all the turkey is cooked, add the tomatoes, potatoes, kidney beans, and chickpeas. Bring the mixture to a boil. Once boiling, cover the pot, lower the heat to low, and let the mixture simmer for 30-60 minutes. The more time, the richer the flavors.
Serve with a dollop of sour cream or a sprinkling of cheddar or mozzarella cheese.
- food on,