After a long 3 day weekend of cleaning, yard work, organizing closets – the Patriots were on and it was time for chili! My stock for chili is pretty basic, but I switch it up every now and then…
Pick one meat:
Whole roasted chicken (pick up at your local market; pull off the meat & shred or chop up)
or brown 1 pound of ground beef or 1 pound of ground turkey
1/2 white onion (chopped)
1/2 pepper (green, red or orange) chopped)
2 cloves garlic (peeled & chopped)
12-14 ounces canned chopped tomatoes
15 ounce can of beans (you pick – navy, black, cannelloni, white, etc.)
salt & pepper, dash of turmeric
Break out your crock pot and add all ingredients, slow cook for 5 hours. I don’t add any spice because my kids don’t love it – but if you do – you can always add cumin, chili powder, etc.
The fun with chili is, you can add a bunch of toppings like: basil, chives, cheese, avocado, yogurt, chopped onion, rice, crushed tortilla chips, corn sour cream and hot sauce or hot pepper or jalapeno slices.
I usually serve chili with tortilla chips and a side of pumpkin or cornbread; something about the sponge in the bread is the sweet to the savory.
Libby’s makes a great pumpkin bread mix and Jiffy is my favorite go to.