Chili is its own craft with hundreds of variations out there; this particular version has a simple method to make a great, somewhat spicy, delicious all-in-one meal.
I love chili. Growing up it was always Wendy’s chili that I loved to get. My mom also cooked great chili dishes, changing the recipe up time to time. Now, this recipe is no Wendy’s chili or Mom’s chili, but it is chili – that much I know! Also, this particular cooking process can easily be modified. You can change up the spices or the beans or the portions to your liking – making each chili dish a great dish!
The original recipe I used for this dish came from here: http://www.bettycrocker.com/recipes/chili/c7df2894-907a-4309-a7f9-6e6f5a6c730d
- vegetable oil
- 1 lb ground turkey (or ground beef)
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1 Tbsp chili powder
- 1 tsp cumin
- 1 tsp dried oregano
- 1 tsp red pepper flakes
- salt to taste
- pepper to taste
- 1 can diced tomatoes, undrained (about 15 oz)
- 1 can red kidney beans, undrained (about 15 oz)
- OPTIONAL: cheddar cheese, shredded
- large sauce pot
- colander (if the turkey is less than 90% lean)
- In a large sauce pot, heat the oil over medium heat. Add the turkey, onion, and garlic. Brown the turkey (about 10 min). If the turkey is less than 90% lean, drain the turkey in a colander, then return turkey to the pot.
- Add the chili powder, cumin, oregano, red pepper flakes, salt, pepper and tomatoes. Heat over high heat until boiling, then reduce heat to a simmer and cook covered for 1 hour (stir occasionally).
- Add the kidney beans. Heat over high heat until boiling, then reduce heat to a simmer and cook uncovered for 20 min (stir occasionally).
- Let cool for 10 min, then serve. OPTIONAL: Add some cheddar cheese on top, if desired!