Sara loves preparing home-cooked meals for her husband and herself. When she's really busy, she chooses a one-pot meal that cooks slowly.
Everything but the Kitchen Sink Chili
What could be more comforting than a big bowl of chili on a cold night? You're drawn into the kitchen by the aroma of the spices. It's as if someone just rang the dinner bell. When you lift the lid off the pot and feast your eyes on the mouthwatering conglomeration of ingredients, your stomach starts rumbling. The first bite makes your taste buds sing, and your body starts to feel warm.
I was interested in making a healthier version of chili con carne, and I did a google search for some recipes. Of course, I got an overwhelming number of results for all different kinds of chili. Some of them sounded really intriguing—three bean, beer, corn, burn your taste buds out, etc. So, I decided to pick a few that appealed to me and combine them, along with my grandmother's Damn Good Chili recipe, into one fantastic dish. Below is the end result, and it went over so well, it's now a regular meal in our house during the fall and winter months.
Tips and Substitutions
- Use a slow cooker or crockpot: You can also cook this in a slow cooker or crockpot. Use the low setting and give it four to six hours.
- Toppings: This chili is nicely topped with shredded cheddar cheese and/or a dollop of sour cream and served with cornbread or tortilla chips, if you want something crunchy.
- Easy to make: The ingredients list may look a bit intimidating, but most of the prep work is nothing more than opening cans and measuring spices and that doesn't take long.
- Buy chopped onions: Chopping onions and peppers are the only real "work," and some supermarkets sell them already chopped. If you are truly pressed for time, or you don't feel like crying over onions, check your local grocer's produce section for the more convenient option.
- Beer substitutions: Can Sometimes I tweak it a little depending on what we have on hand. For instance, if we have Corona in the fridge, I'll substitute that for Foster's.
- Scallions are optional: I don't always use scallions, but they are a nice touch, and they add some color.
- Spices: It's very flavorful, with all of the spices, so don't worry if you have to make some minor substitutions or omissions. Of course, you can always make it spicier, too.
- Cut prep time: I sometimes cook the turkey in a skillet, so that I can start sauteing the onions and peppers at the same time. It cuts prep time, and it's worth washing an extra pan.
|Prep time||Cook time||Ready in||Yields|
2 hours 20 min
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 3 tablespoons chili powder
- 1 teaspoon ground cayenne
- 1 teaspoon ground black pepper
- 1 teaspoon red pepper flakes
- Several dashes Frank's Red Hot Sauce
- 1 large onion, chopped
- 2 large bell peppers, chopped
- 3 chopped scallions, optional
- 4 cloves minced garlic
- 8 ounces Foster's Lager
- 20 ounce package lean ground turkey, such as Jenny-O
- 1 (14 oz.) can diced tomatoes
- 1 (8 oz.) can tomato sauce
- 1 (6 oz.) can tomato paste
- 1 (15 oz.) can yellow or white corn, make sure it's whole kernel, not creamed
- 1 (15 oz.) can black beans
- 1 (15 oz.) can red beans
- 1 (15 oz.) can cannellini beans
- In a large stockpot, brown the turkey. Pour 8 ounces of Foster’s into a measuring cup. Pour the rest into a frosty mug, and enjoy. (it comes in a 25 ounce can, so why let the rest of it go flat)? Drain the grease from the turkey, and set the turkey aside.
- Saute the onions, garlic, and bell peppers in olive oil until tender. Add the browned turkey, beans, corn and tomato products. Stir. Add the spices, Frank’s Red Hot Sauce and the beer. Stir.
- Bring the mixture just to a boil. Then reduce the heat, cover, and simmer for at least two hours. Add the scallions (if using), stir, and serve.
I Put This on Everything
Unless you're feeding a small army, you can expect to have plenty of chili left. It freezes well, or you can mix noodles into it and bake it in the oven to stretch your leftovers even farther.
Prep time: 5 min; Total time 30 min
- Leftover chili
- 1 package small pasta shapes (elbows, rotini, shells)
- 1 1/2 cups shredded cheddar cheese
- Preheat oven to 325 degrees.
- Mix pasta with chili and pour into 9X13 greased casserole dish. Cover tightly with foil.
- Bake for 25 minutes. Remove foil, top with cheese, and bake for an additional 5-7 minutes, or until cheese is melted.
© 2017 Sara Krentz