I am no cook, but dang if I ain’t a Texan, which means any time the temp drops below 60° thoughts turn to chili… Now there are zillions of ways to cook chili. The only requisite seems to be putting something in a pot and adding chili and cumin seasonings. The remainder of the ingredients are up to the individual chef. Being from Texas (well, mostly), I should never add beans, but my own native-born Texas-belle Mom always put beans in her chili and so do I. (Insert flatulence jokes here.) I really can’t give the family recipe because it varies depending on what is in the pantry and what amount of heat and protein folks prefer. Here was last night’s version:
1 pound ground turkey
2 links Italian sweet pork sausage removed from casing
1 sweet onion diced
1 green pepper diced
2 cups celery chopped
3 diced cloves of garlic
2 28-oz cans diced tomatoes
1 28-0z can whole peeled tomatoes
2 small cans green chiles – substitute hotter peppers as desired
3 cans of beans drained and rinsed – pinto, black, kidney were available last night
handful of fresh cilantro leaves chopped (adjust to taste)
Red chili seasoning
Package of chili seasoning mix (mild or hot – your call)
Brown meat in a skillet.
In a large pot, saute onions, green pepper, celery, and garlic in EVOO (or your version of oil). Add tomatoes, chili and cumin to taste (start with about 2 T of each then go from there). Add in meat, beans, seasoning mix, and cilantro. Partially cover and simmer for at least 3 hours. Tastes much better the next day. My sister always adds grated cheese and sour cream, but I forgo these delights so I can eat more chili! Cornbread is yummy with this (sigh).
To make this vegetarian – just forget the meat and go with more and different types of veggies.