Chili

Here's a Chili recipe

I am including this recipe 'as is' because overall, the flavor was GREAT with ground beef.  Add more spice if you like it.  Leave out the meat if you want it vegetarian.  However, I gotta tell you, I would never use turkey or chicken in chili.  In addition, there is no reason to drain the fat if you have 95% lean ground beef - talk about taking out flavor (my Mom and I differ on this opinion).

In addition, I have to say that mom had some additions to this chili.  She added about 1/2 cup of spaghetti sauce plus a handful of dried tomatoes - both things she had on hand. Dried cherry tomatoes add a really strong tomato flavor punch to chili.

This recipe is from the book The Weeknight Survival Cookbook by Dena Irwin.  I like the setup of the recipes and menus and the flavor of the recipes. However, this is yet another author from the 90s who thinks that the way to deal with overweight or diabetic people is to eliminate fat and pack on the carbohydrates (which obviously, doesn't work).    So, if you are interested in this book, go for it. Just roll your eyes whenever you see the beef-chicken-no fat substitutions and use what you like.

Chili

1 teaspoon olive oil
2 large onions, peeled and chopped
2 green bell peppers, cored and chopped
2 pounds ground turkey breast or 95% lean ground beef
2 28 oz cans crushed tomatoes
2 14 oz packages frozen kidney beans
2 6 oz. cans tomato paste
2 to 4 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons crushed oregano
1 teaspoon garlic powder
salt to taste, optional
Black pepper to taste
2 tablespoons red wine vinegar

In a large pot, saute the vegetables in olive oil over medium-high heat for a few minutes to soften. Add ground beef and continue cooking over medium-high heat for about 10 minutes or until done.  Drain extra fat by draining in a colander and then return to the pot.  Add remaining ingredients, bring to a boil, then reduce heat to low. Simmer uncovered for 30 to 40 minutes until thickened.

Makes 12 servings