Makin' Chilli...

Today's the day...I am acknowledging that summer is fading and autumn is here. Mind you, it's 77 degrees today, sunny skies with white fluffy clouds are overhead. But there is a slight breeze, which cools the air and rustles the already turning leaves on their branches.

Here's my recipe...I made it up myself and have been making it every October, November, December and January for the past three years.

I try to buy as many organic and low-sodium products as possible for this.


1 large can of crushed tomatoes
1 small can of tomato paste
1 lbs of lean, ground turkey
Fresh, chopped garlic, about 1/4 cup, maybe more
Cumin, about 1/4 cup, maybe more
Chili powder, about 1/4 cup, maybe more
Cayenne pepper, 2 big heaping tablespoons
Black ground pepper, 1 tablespoon
Salt (to taste)
1 can whole black beans
1 can whole pinto beans
1 can whole kidney beans

Directions:
Open all of the cans of beans, drain, and set aside. Open cans of tomato and set aside.

In a large stock pot, over medium heat brown the ground turkey with about two tablespoons of fresh chopped garlic, two tablespoons cumin, and two table spoons of chili powder. Add 1 teaspoon of cayenne paper.

Once the meat is browned and fragrant, drain off the fat (I use a turkey baster to remove the liquids). Add in large can of crushed tomatoes and mix. Let simmer. Add tomato paste. If the liquid it too thick, add about a 1/2 cup of water and mix thoroughly.

Now add in all three types of the drained, canned beans and mix well. Taste. Add salt and/or pepper if needed. Cover and let simmer over low
heat.

Every 1 hour or so, taste and add more seasoning, as needed until the flavor you prefer is achieved. I end up using all the cumin, chili powder, garlic and cayenne paper after about 3-4 hours of slow cooking. You might like to add freshly chopped onion or peppers, I don't care for either, so I leave them out. But I use LOTS of garlic and cumin! YUM! Season yours however you please, you really cannot mess it up. If it gets too thick, add a little water. For added kick I will add Vietnamese chili paste or Tabasco sauce.

This makes enough for two to enjoy and then have some to freeze for later in the month. Or it will comfortably feed 4-6, depending upon the appetites. Double the recipe and you have fun, cheap and yummy potluck food.

Garnish with fresh chopped onion (green or white), a dollop of sour cream or fresh Greek yogurt and shredded cheese (we use a cheddar/jack combo). Add some cornbread, tortillas or corn chips and you have a relatively healthy, low fat, high protein, soul satisfying meal. I tried mine over some leftover cheesy polenta and it was super!

1 comments:

Natasha said...

This chili sounds so yum! I'll have to give it a try.

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