Chili has become one of my favourite foods to cook. It is fast, delicious, filling, easy on the pocket book, and best of all, it feeds a crowd! You would be surprised at how many people just show up unexpectedly when I make it. Go figure!
This recipe is as its name suggests, so quick, and so delicious; which is funny because the first time I decided to venture into the chili world I actually had no idea how to make it. The basic ingredients were understood but in terms of amounts and those secret, what is in here? ingredients, I had no clue.
So, suffice to say, from the tomato base to the spice mix, I just about guessed on everything.
And it actually turned out really well! I have been working on the recipe ever since, playing around with different things, and have found chili to be such a forgiving dish. You don't really need to know how much chili powder to add...just throw some in there, taste it, and chances are it won't be half bad. (Let's be realistic of course!)
Here is the go-to recipe that I use. Feel free to change around the beans or meat, add or subtract flavors, and make it your own. (I have tried different spices like Chinese 5 spice for richness, cayenne for heat, etc.)
Ingredients:
1 lb. ground turkey (Note: Turkey is much leaner than beef and bonus, in chili you can hardly taste the difference)
1 small can tomato paste
1 c. tomato sauce (amt can be adjusted depending on how thick you like your chili)
1 can kidney beans (not drained)
1 small cooking onion
1 green pepper, diced
1 can tomatoes (or use the regular ones-- the canned ones just have great seasoning already "built in")
1 pre-packaged chili seasoning mix (Or use regular chili powder)
black pepper, to taste
Directions:
1. Sautee onions in a large pot at medium heat until softened. Add your green peppers and (preferably) defrosted ground meat. Cook the meat until it is no longer pink and has been broken into small ground bits.
2. Add chili powder, the entire can of kidney beans (including the liquid- it adds flavor), the can of tomato paste, extra tomato sauce, canned tomatoes, and black pepper. Stir.
3. Simmer chili at low heat for at least 30 minutes and serve with cheese, nacho chips, sour cream, garlic bread, and/or cesar salad.
Note: Chili freezes great, but only freeze the chili after it has come to room temperature.
Photo courtesy of http://lukehoney.typepad.com/the_greasy_spoon/images/2007/10/04/chili_3.jpg
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