Chili is the perfect food to be thinking about right now. Chili is great for cold weather or for the big game. Who’s up for some chili?
I actually shared a chili recipe back in 2013. Yikes, that was my first year blogging so I’ll be celebrating 6 years already! Anyway, my husband and I make that chili recipe every winter and we love it. However, every time we make it, we say that it should have a tad more liquid. Apparently that didn’t bother us enough because we are only now finally adjusting the recipe to try to fix it. It’s really all about your preference. You can’t go wrong with the original recipe or today’s version. Truth be told, I’m mostly happy now that I’m sharing better photos with you. I cringe every time we pull up the original recipe to make it. Chili isn’t exactly the prettiest food, but let’s just say that I’ve come a long way in food styling. 😉
This recipe makes a lot of food. If you have leftovers, feel free to freeze it into portions. It reheats really well.
Sometimes I use the leftover chili to create a completely different meal (a 2 for 1 so to speak). I’ve eaten the chili over rice, pasta, and even mac and cheese. I’ve even made a baked chili (think Italian baked ziti and replace the Italian sauce and meat with chili). You could also make chili nachos or chili hot dogs. Best start thinking about how to use the delicious left overs once the main course is over.
(About 18 Servings)
- 1/4 cup olive oil
- 1 pound yellow onions, chopped
- 1 pound sweet Italian turkey sausage meat, removed from casings
- 1 pound ground beef
- 2 pounds ground turkey or ground chicken
- 2 cans (28 ounces each) diced tomatoes (I used petite diced tomatoes.), not drained
- 2 cans (15 ounces each) dark red kidney beans, drained
- 2 cans (6 ounces each) tomato paste
- 1/4 cup spicy brown mustard
- 2 tablespoons lemon juice
- 1 and 1/2 tablespoons garlic, minced
- 1 tablespoon ground black pepper
- 1/4 cup (equivalent to 1 ounce) ground cumin
- 1/2 cup (equivalent to 2 ounces) chili powder
- 2 tablespoons dried basil
- 2 tablespoons oregano
- 2 tablespoons salt
- 1/2 cup water (this was the wine in the original recipe, plus a little more)
- (optional toppings that you like) I used shredded cheddar cheese, sour cream, chives, and Fritos chips.
- In a large pot, heat the olive oil over Medium heat.
- Add the onions and cook them until they are tender and translucent (about 10 minutes).
- Add the turkey sausage, ground beef, and ground turkey (or ground chicken) and cook over Medium/High heat until the meats are browned, stirring often.
- Reduce the heat to Low and add the diced tomatoes (including the juice), and the drained kidney beans.
- Add in the tomato paste, mustard, and lemon juice.
- Season with the garlic, black pepper, cumin, chili powder, basil, oregano, and salt.
- Add the water to the pot and stir all the ingredients together (carefully if your pot isn’t big enough).
- Let it simmer for 20 minutes. (You can either cover it or not here. Covering it reduces splashing.)
- Serve with toppings of your choice.
Source: Tina’s Chic Corner