When the weather is like this…

Snow

Snow

One can’t help but make this…

Turkey Chili with Cheese

This chili is adapted from the one my mother always made growing up, but I substitute ground turkey meat for my mother’s ground beef, a move she says, “just sounds wrong.” I assure you that is tastes great either way.

 

This recipe is really simple and can pretty much be expanded or added to indefinitely. Mr. Cleaver particularly enjoys it for the chili dogs that come the next day. Best of all, it can be made in one pot and would work great for crock-pot loving people (Ignore the skillet in the above photo, I normally don’t use it for this, I just needed to thaw my meat quickly).

Turkey Chili Ingredients

Simple Turkey Chili (serves 3-4)1 lb Ground turkey or beef1-2 cans red kidney beans, drained1 can tomato sauce2 Tbl Chili powder (or to taste)½ onion, diced (optional)bell pepper (optional)cheese (optional)If using onion, saute in pan with a small amount of butter in a large pot (3 qts or more). Add the meat, breaking it apart with a spoon and brown (Though I’ve always wondered why the phrase is “brown” since almost all meat turns more of a white or grey color).

Turkey Chili

Once the meat is browned, stir in the tomato sauce, drained kidney beans and chili powder. Two tablespoons makes for a fairly mild chili, so feel free to punch it up as desired at any point in the cooking process. As I recall, my brother always liked to add about half a bottle.

 

At this point, turn the heat down as low as possible, and cover. It can sit for hours like this, with only occasional stirring. I usually make corn muffins or bread at this point and serve dinner when the muffins come out of the oven.

 

Serve leftovers the next day as chili dogs. Or try my personal favorite, the “tail-wagger:” chili on top on Fritos – the brain child of the folks at Mutt’s, the Chicago-style hot dog place across from old high school.

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