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Great Chili

Cold wintry weather tends to make us long for comfort foods and chili is among the most common. Lots of people settle for canned or deli chili because they feel they do not have time to produce it 'from scratch.' Nonetheless, ready chili just does not have the exact same degree of satisfaction as the homemade selection.

Here is a rapid and easy recipe that can satisfy your family's craving for warmth without taking up hours of one's time. It could be prepared totally in a huge skillet in about 45 minutes or use a crock pot to let it simmer until dinner time for even more flavor.

6 Servings

Ingredients:

   1 pound of lean ground beef or ground turkey
   1 medium onion
   1 tablespoon chili powder
   3/4 teaspoon minced garlic
   1/8 teaspoon black pepper
   1/8 teaspoon cayenne pepper
   1/2 teaspoon cumin
   1 teaspoon celery salt
   1 teaspoon salt (optional)
   1/2 cup salsa
   1 16 ounce can of kidney or pinto beans in chili sauce (chili beans)
   1 14 ounce can of diced chili ready tomatoes (or use plain diced tomatoes and improve salsa to 3/4 cup)

Peel and chop the onion. Crumble lean ground beef or turkey into a large skillet. Add the chopped onion and cook more than medium heat, stirring frequently, until the onion is tender and the meat is light brown.

Skillet Option:

Pour the cooked mixture into a sizable colander to drain all liquid. Return the meat and onion mixture towards the skillet. Stir in the spices, salsa, chili beans, and tomatoes. Bring to a low boil over medium heat. Reduce heat to low and simmer for about thirty minutes, stirring occasionally.

Serve instantly or retailer in a covered container within the refrigerator until prepared to eat. Reheat on leading with the stove inside a skillet or sauce pan, stirring often, or use individual serving bowls and put in a microwave for 1 to 2 minutes.

Crock Pot Selection:

Even though the meat and onions are cooking, combine salsa, chili beans, tomatoes and spices in a crock pot. Following draining the liquid from the meat and onions, add the mixture towards the ingredients inside the crock pot. Stir nicely. Cook on low for 2-3 hours, then minimize heat setting to warm till time to eat. Stir before serving.

Variations:

Instead of celery salt, add 1/2 cup of chopped celery towards the meat and onion mixture while cooking.

Add 1/2 cup chopped red or green bell pepper towards the meat and onion mixture although cooking.

Chili-Mac Variation:

Add 1 cup water and 1/2 cup rotini or penne pasta to cooked meat mixture prior to draining. Continue cooking over medium heat until pasta is tender. Drain and continue with either the skillet or the crock pot choice.

Vegetarian Variation:

Inside a 10 inch skillet, saute the onion and spices with 1/2 cup celery, 1/2 cup of bell pepper, and 1/2 cup sliced carrots in 4 tablespoons of olive oil.

Add:

   1/2 cup of vegetable stock
   1 cup of rotini or penne pasta

Bring to a low boil and simmer until pasta is tender, stirring occasionally, Combine cooked ingredients inside a big soup pot (or crock pot) with salsa, chili beans, and tomatoes.

Add:

   1 16 oz can of black beans with liquid
   1 can of complete kernel corn with liquid

Stir well and simmer over low heat for about 30 minutes, stirring occasionally (or cook in crock pot on low for 2-3 hours, then lower heat to warm till ready to eat).

Garnishes:

   Shredded Mexican style or Cheddar Cheese
   Finely chopped raw onions
   Sliced Jalapeno Peppers or Banana Pepper Rings
   Corn Chips
   Oyster or Saltine Crackers

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