Chili is one of those great things that you can make on the stove when you're hungry, or in a crock pot way ahead of time, if you know you're going to be busy. It's inexpensive, easy, and delicious. There are so many variations, that everybody makes it a little bit differently. This is how I make basic chili.
Ingredients:
1 T olive oil
1 onion, chopped
2 cloves garlic, minced
1 lb ground turkey or beef
2 cans kidney beans
2 cans black beans
1 can diced tomatoes
1 can tomato sauce
3 T chili seasoning
1/2 c chicken stock (optional)
Chili Seasoning:
2 t chili powder (more if you're trying to clear out your sinuses)
1 t red pepper (more if you're spicy. My kids eat it this way.)
1 T onion powder
1 T garlic powder
2 t sugar
2 t cumin
2 t parsley
2 t season salt
1 t basil
1/2 t pepper
Directions:
Saute onions in olive oil in a large pan over medium-high heat, until they are translucent. Add garlic and meat, and cook until all the meat has browned. Add chili seasoning, and mix well. Then, add beans, tomatoes, and tomato sauce. If you want to drain the beans before adding them to remove some of the sodium, or if you're using cooked dry beans, add the chicken stock. If you use the liquid from the beans, do not add chicken stock. Turn heat down to low and cover.
Let the chili simmer for half an hour. The longer you let the flavors mingle, the better it will be.
This chili is a little bit spicy for the kids, so I top it with shredded cheddar cheese and avocado, and mix in sour cream to tone it down.
Serve with corn bread. Always.
Ingredients:
1 T olive oil
1 onion, chopped
2 cloves garlic, minced
1 lb ground turkey or beef
2 cans kidney beans
2 cans black beans
1 can diced tomatoes
1 can tomato sauce
3 T chili seasoning
1/2 c chicken stock (optional)
Chili Seasoning:
2 t chili powder (more if you're trying to clear out your sinuses)
1 t red pepper (more if you're spicy. My kids eat it this way.)
1 T onion powder
1 T garlic powder
2 t sugar
2 t cumin
2 t parsley
2 t season salt
1 t basil
1/2 t pepper
Directions:
Saute onions in olive oil in a large pan over medium-high heat, until they are translucent. Add garlic and meat, and cook until all the meat has browned. Add chili seasoning, and mix well. Then, add beans, tomatoes, and tomato sauce. If you want to drain the beans before adding them to remove some of the sodium, or if you're using cooked dry beans, add the chicken stock. If you use the liquid from the beans, do not add chicken stock. Turn heat down to low and cover.
Let the chili simmer for half an hour. The longer you let the flavors mingle, the better it will be.
This chili is a little bit spicy for the kids, so I top it with shredded cheddar cheese and avocado, and mix in sour cream to tone it down.
Serve with corn bread. Always.
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