Oh look who’s arrived uninvited? Winter!
I’m hoping you can sense the sarcasm to realize the upcoming season isn’t my cup of chili (pun completely contemplated). Having said that there is nothing more comforting than a bowl of hot and smokin’ chili to warm the belly. Every Saturday I go to the local farmer’s market and pick my fresh vegetables, meat, and bread. More on another post about the farmer’s market but there’s a vendor that sets up every weekend and they’ve put in plastic pouches dry ingredients of their family recipes of chilis, soups, and dips. They carry a variety of “kits” and I’m looking forward to trying them over the season and sharing them with you.
In order to make chili you’ll need to gather lentils and some spices together but not everyone’s kitchen is stocked with all the right ingredients. It’ll save you time and money, just in case you don’t plan on using these ingredients again, when you can find local and fresh vendors for chili ingredients packaged together. The ingredients below came measured in a pouch but I’ve listed them individually for your use.
Ingredients:
2 cups Beans – Black beans, kidney beans, lentils, etc
1 lb. – Turkey, beef, other meat
3 tablespoons Extra Virgin Olive Oil
2 tablespoons Chili Powder
1/2 teaspoon Cumin
4-5 cloves/1 tablespoon Garlic
1 Medium Red Onion
1 teaspoon Oregano
1/2 teaspoon Basil
1/2 teaspoon Coriander
1/2 teaspoon Parsley
1/2 teaspoon Allspice
1/2 teaspoon Black Pepper
1/2 teaspoon Paprika
1 can Crushed or Diced Tomatoes, or if you want to make it spicier use 1 can Rotel (Diced Tomatoes & Green Chilies used)
Salt (to taste)
3 Cups Water
Preparation:
After rinsing beans, soak beans overnight in 3 cups of water. Or for a quicker method, boil the beans in 3 cups of water for 2 minutes, remove from heat and leave for 1 hour. Drain soaking beans and rinse.
In a large saucepan, brown turkey and add 3 cups of water, beans, all the spices, and a can of Rotel. Bring to a boil, then reduce heat to low and cook until beans are tender. Approximately 2-3 hours.
*If chili becomes thick add more water. Add additional salt & pepper to taste and serve with shredded cheese, sour cream or a topping of your choice.
Enjoy and let me know your thoughts on this recipe!
