While Carly is enjoying the Italy wine and sunshine, the temps in Cincinnati have dropped a bit giving everyone a glimpse of fall. With cool temps and a relaxed Sunday, chili hit the spot. There are so many different ways you can make chili, including the infamous Cincinnati Skyline Chili, which I have to be honest I am not a fan of, but when you find a good chili it is important to keep it in your arsenal. During the fall and winter months, Tyler and I often will spend a big chunk of the weekend cooking chilis, soups & sausage bread so that we can store them away in the freezer. We have found that it is a great way to save money, eat healthy and have home cooked meals almost any time we want them. Franki's chili, a recipe that comes from a very good running friend, is on our fall/winter soup rotation.
Makes a ton of chili, with plenty for leftovers throughout the week or stored away in the freezer for future dinners.
2 lbs ground turkey
1 medium chopped onion
1 cup celery
1 cup red pepper
2 small cans tomato sauce
1 large can of Hot Brooks Chili Beans (can use 3 instead of 1)
1 TBS of Worcestershire sauce
1 packet Buena Vida Chili - usually found in the spice section
1 tsp cumin
How to Make:
Brown meat with chopped onion, celery & pepper
Drain in strainer
Pour all the ingredients including browned meat into large pot
Cook over medium heat, stir every 10 minutes or so and then turn down some and let simmer for about 35-40 minutes
Serve with cheese, sour cream & crackers to your liking!
I promise that it is super easy and can feed a ton of people. I doubled the recipe last year to serve at our Halloween party which was completely gone by the end of the night. Of course, like any chili you can make this all your own with adding a bit more spice or veggies!