Chili

Chili

I LOVE chili….yes, LOVE chili.  There is just something about a hot bowl of chili, topped with gooey cheese and sour cream.  Once fall comes, I start making this recipe (yes people, I know I live in Florida and I know that here in the fall it is easily STILL in the high 80’s to 90’s  yikes!) because nothing says fall like chili and football!  In fact, this is what I typically make for the first Florida Gator football game of the season each year.  This is a crowd pleaser and will be a great meal for your family and/or guests.  Enjoy!

Ingredients

  • 1 pound ground turkey
  • 1 pound sweet Italian turkey sausage
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 red, yellow, or orange bell peppers, chopped (you can use all the colors or just one of them; its up to you)
  • 3 garlic cloves, minced
  • 1- 8 ounce can tomato paste
  • 2- 14 1/2 ounce cans diced tomatoes
  • 1- 14 1/2 ounce can tomato sauce
  • 3 tablespoons ground cumin
  • 1 tablespoon chili powder
  • 3 tablespoons taco seasoning
  • 3- 14 1/2 ounce cans black beans, rinsed and drained

Directions

  1. Heat a large stockpot to medium heat.  Slice down the length of the turkey sausage and remove the sausage from the casing.  Brown the turkey sausage and the ground turkey in the large stockpot until cooked thoroughly.  Drain and set aside.
  2. In the same stockpot, turn the heat to medium.  Add olive oil and sauté onion and red peppers for about 5 minutes until they become slightly soft.  Add in the minced garlic and cook for 30 seconds, but be careful not to burn the garlic; it cooks quickly and tastes bitter when burnt.  Stir in the tomato paste, diced tomatoes, tomato sauce, cumin, chili powder, and taco seasoning.  Cook for about 10 minutes.  Add the cooked meat and the rinsed beans.  Cook on low for 1-2 hours (1 hour is plenty of time, but I like to let this sit on my stove and simmer for a few hours).  Serve the chili with tortilla chips, shredded cheddar cheese, sour cream, sliced scallions, and red onions.  YUM!

*This chili is great make ahead meal.  Make this on Sunday and serve for dinner on Monday.  Double the batch for a family gathering or to have leftovers for lunches during the week.  It tastes great and once thrown together is a comforting and satisfying meal.  Think football on Sundays, a pot of chili simmering on the stove, snuggling up on the couch… its a win!

Kristin 

2 Comments

  1. I look forward to making this because of the black beans. I don’t like kidney beans!

    • Let me know how you like it Tara –
      I am not a fan of kidney beans either, that’s why I made this recipe. I have a friend who loves kidney beans and uses them in it – the beauty of a recipe is that it can be a guide and you can certainly substitute ingredients.