For my family, chili is a staple food. For others, apparently, it is not. Once, when my nephew (whose mother does not cook as often as I do) was spending the night with us, he asked what we were having for supper. My husband told him, “Chili.” He replied, “Oooh, I love their quesadillas!” We laughed as we explained that I was making chili, and we were not going to Chili’s, the restaurant!
Several years ago, I was making chili when I realized that I had forgotten to buy a packet of chili seasoning. Since we live about 10 miles outside of town, I was unable to just run to the store to pick up some. I just had to make do with what I had, and now I always use individual seasonings and spices rather than purchasing those packets.
Also, I usually use ground turkey instead of ground beef. I always stock up on one-pound packages of ground turkey when they go on sale and store them in the freezer. I feel better serving my family leaner meat, and I save money: win-win!
Serve a bowl of this topped with shredded cheese, corn chips, hot sauce, sour cream, fresh tomatoes, fresh cilantro, and any other toppings you’d like.
1 tsp olive oil
1 pound ground turkey
1/2 vidalia onion, diced
1 tsp minced garlic
1 tsp seasoning salt
2 tsp chili powder
1 tsp chipotle powder
2 tsp paprika
1/2 tsp cumin
1 can diced tomatoes and chiles (like Ro-tel)
1 large can petite diced tomatoes
2 (15-oz) cans seasoned chili beans
In a large pot, brown the ground turkey and onion in the olive oil. Add the remaining ingredients. Simmer on low heat for 20-30 minutes. Makes 6-8 servings.
In need of a few other recipes to save for a rainy day? Check out Southern Soups and Stews by Nancie McDermott!