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Great Chili

Cold wintry weather tends to make us long for comfort foods and chili is one of the most well-known. Many people settle for canned or deli chili because they consider they don't have time to produce it 'from scratch.' However, ready chili just doesn't have the identical degree of satisfaction because the homemade selection.

Here can be a rapid and simple recipe that will satisfy your family's craving for warmth with out taking up hours of one's time. It can be prepared totally inside a large skillet in about 45 minutes or use a crock pot to let it simmer until dinner time for even more flavor.

6 Servings

Ingredients:

    1 pound of lean ground beef or ground turkey
    1 medium onion
    1 tablespoon chili powder
    3/4 teaspoon minced garlic
    1/8 teaspoon black pepper
    1/8 teaspoon cayenne pepper
    1/2 teaspoon cumin
    1 teaspoon celery salt
    1 teaspoon salt (optional)
    1/2 cup salsa
    1 16 ounce can of kidney or pinto beans in chili sauce (chili beans)
    1 14 ounce can of diced chili ready tomatoes (or use plain diced tomatoes and improve salsa to 3/4 cup)

Peel and chop the onion. Crumble lean ground beef or turkey into a sizable skillet. Add the chopped onion and cook more than medium heat, stirring often, until the onion is tender as well as the meat is light brown.

Skillet Selection:

Pour the cooked mixture into a sizable colander to drain all liquid. Return the meat and onion mixture to the skillet. Stir inside the spices, salsa, chili beans, and tomatoes. Bring to a low boil over medium heat. Decrease heat to low and simmer for about thirty minutes, stirring occasionally.

Serve instantly or retailer in a covered container in the refrigerator until ready to eat. Reheat on best from the stove in a skillet or sauce pan, stirring regularly, or use individual serving bowls and put in a microwave for 1 to two minutes.

Crock Pot Option:

Even though the meat and onions are cooking, combine salsa, chili beans, tomatoes and spices in a crock pot. Following draining the liquid from the meat and onions, add the mixture for the ingredients in the crock pot. Stir nicely. Cook on low for 2-3 hours, then lessen heat setting to warm till time to eat. Stir ahead of serving.

Variations:

Instead of celery salt, add 1/2 cup of chopped celery to the meat and onion mixture while cooking.

Add 1/2 cup chopped red or green bell pepper for the meat and onion mixture while cooking.

Chili-Mac Variation:

Add 1 cup water and 1/2 cup rotini or penne pasta to cooked meat mixture just before draining. Continue cooking over medium heat till pasta is tender. Drain and continue with either the skillet or the crock pot alternative.

Vegetarian Variation:

Inside a ten inch skillet, saute the onion and spices with 1/2 cup celery, 1/2 cup of bell pepper, and 1/2 cup sliced carrots in four tablespoons of olive oil.

Add:

    1/2 cup of vegetable stock
    1 cup of rotini or penne pasta

Bring to a low boil and simmer till pasta is tender, stirring occasionally, Combine cooked ingredients in a large soup pot (or crock pot) with salsa, chili beans, and tomatoes.

Add:

    1 16 oz can of black beans with liquid
    1 can of whole kernel corn with liquid

Stir nicely and simmer more than low heat for about 30 minutes, stirring occasionally (or cook in crock pot on low for 2-3 hours, then lower heat to warm till prepared to eat).

Garnishes:

    Shredded Mexican style or Cheddar Cheese
    Finely chopped raw onions
    Sliced Jalapeno Peppers or Banana Pepper Rings
    Corn Chips
    Oyster or Saltine Crackers

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