Wednesday, October 6, 2010

Fall Has Arrived: Let's Make Chili!

Earlier this week the cool temperature and falling leaves provoked me to make chili for my wonderful girlfriend and I. A bit of a preface - back when I ate beef I would make chili all Fall/Winter long, but two years ago when I stopped eating beef.. I'll have to admit, my chili making days have been numbered to few.

This week re-lit the chili spark and I gathered up the supplies to make a great turkey chili. Here's the low down:
  • 2 large cans of diced tomatoes (those containing garlic & onions are a plus)
  • 1 can of kidney beans
  • 1 can of black beans
  • 1 can of chili beans (choose your spice level)
  • 1 to 2lbs of ground turkey (if you want it super meaty, go crazy)
  • 1 large can of tomato juice
  • 2 cloves of minced garlic (or your favorite garlic powder substitute) 
  • chili powder, parsley, bay leaves, thyme, oregano, and liquid smoke

Brown the turkey in a skillet with some olive oil, garlic, a fair amount of pepper, and a tablespoon of liquid smoke. (I usually like to add liquor or wine at this point, for this session I added a shot of Jose Cuervo tequila). Add the turkey to a large cooking pot/soup pot and set the temperature on Med-High. Add all canned ingredients from above. Add 2 or 3 whole dried bay leaves, or a palm-full of dried flakes. Also add several pinches of parsley, thyme, and oregano. Adding chili powder is completely at your discretion (start small).

Once the soup begins to roll or boil, cut the temperature to low/simmer for 30 minutes. Check the pot a few times. The soup is now ready to eat and will be even better the next day as the flavors have time to mingle. Top with saltines, shredded cheese, and sour cream (or spice it up with diced jalapenos).

Feel free to share your own chili recipe in the comments below.

1 comment:

  1. I don't have a chili recipe to share, but I did make some awesome broccoli cheddar soup this week: