As much as I love warm sunny weather, I look forward to fall and winter, at least in part, because of the casseroles, stews, soups, roasts, and other yummy comfort food. Let's face it. Turning the oven up to 375 degrees to bake a casserole for an hour during the dog-days of August is not very appealing. However, a big pot of chili and a batch of cornbread on the first cold day in October is priceless!
Here's my favorite chili recipe. I've been making it for a couple years now and it's morphed considerably. That's the beauty of chili and most soups, really. They are easy to personalize. Enjoy!
Turkey Chili (Version XXVI)
3tbs olive oil, divided
1 1/2 lb. ground turkey
1 package taco seasoning
1 tsp ground coriander
1 tsp dried oregano
1 tsp chili pepper flakes
1 can (14.5oz.) beef broth
1 jar salsa
1 28 oz. can crushed tomatoes
1 14 oz. can diced tomatoes
1 7 oz. can diced green chilis
1 can dark red kidney beans, undrained
1 medium onion, chopped
1 green bell pepper, chopped
3 cloves fresh garlic, minced
Sour cream and cheese for garnish
1. Heat 1 tbs oil on med-high heat in large stock pot. Crumble trukey into pot, break up w/ spoon. Season w/ taco seasoning and spices. Mix and continue browning until turkey is cooked though.
2. Pour in beef broth and simmer about 5 minutes. Add salsa, tomatoes, green chilis, and beans. Bring to a moderate simmer for 10 minutes.
3. In skillet, heat 1 tbs oil and cook green pepper, onion, and garlic about 5 minutes, until onion is transluscent. Add to chili and continue cooking at a low simmer for 20 minutes.
4. Ladle chili into individual bowls. Garnish and serve!