Chili Tonight

I am adding this recipe for chili at my sister’s request. She says that her two young children actually ate the chili when she was over at my house last time. I know that it is hard to find a meal everyone will eat when you have a family full of young children or a member of the family has food allergies. We love this chili at our house, and serve it with jalapeño rice cheese on top. This is an easy recipe to make, and you can make it a “one” pot dinner if you sauté the onions in the “big” chili pot. To simplify it even more, you can cook the onions with the meat in the chili pot and add all the ingredients to the one pot.

So, here it is Amanda:

Ingredients:
1 lb ground meat or meatless substitute—I use turkey
1 pack Lawry’s Chili Spices and Seasoning (you can substitute this for another brand)
1 (28 ounce) can diced tomatoes
3 tablespoons tomato paste
2 (15 ounce) cans of kidney beans
Optional spices: 2 bay leaves, garlic to sauté with meat, and cumin.

1. Use one pound ground turkey (or hamburger) and brown the meat with a cup of chopped onions, do this step in your chili pot to save on cooking time and cleanup.

2. Pour off any excess oil before you add the other ingredients.

3. Add the rest of the ingredients to the chili pot following the spice packet for directions on adding liquid. I always add chicken broth if I have it to the liquid portion.

4. Simmer for 20 minutes.

5. Serve with shredded cheese, onion, and sour cream. See Mini meatloaf recipe for what you can make with the leftovers.