Last year for Christmas – mine and Cobalt’s first Christmas being engaged – my aunt gave us a lovely and thoughtful present. It included some homemade vanilla extract and some Texas themed chili seasoning mix.
Ever since then, I’ve wanted to make chili for one of our many making-food-together-at-each-others’-apartments dates. But the winter came and went, as did the spring semester and our wedding. Still no chili…
But finally this week – nearly a year later – I broke out the seasoning packet.
From the few ingredients in the freezer, fridge and pantry, I made a scrumptious chili that I would be thrilled to make again. But next time I might use Ranch Beans (i.e. the unsweetened baked beans of Texas). Then it’ll really be authentic Texas Chili!
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The beautiful thing about chili is that there’s not one way to make it! Throwing some beans and/or meat in a pot is a start. From there you can add any veggies you’d like (or not if you like!). Mushrooms, peppers, tomatoes, corn, etc.
30 Minute Chili
- 1 lbs ground turkey, cooked | $1.70/lbs at Aldi
- ~1/8 cup of spices* (gift!)
- 2 cups/cans tomato sauce | $1 pint of cherry tomatoes, cooked down
- 1 can black beans, with liquid | ~60¢/can at Aldi
- 1 can kidney beans, with 1/2 liquid | ~60¢/can at Aldi
- 1 cup finely chopped green peppers | free from Crabtree Farms
- 1 cup frozen corn | $1/bag at Aldi
TOTAL: less than $5 for the whole pot!
*I used the Texas Chili Seasoning Mix, which consists of chili peppers, corn powder, spices, onion, salt, and garlic.
*Pioneer Woman also has a great recipe. Combine:
- 2 cloves garlic, chopped
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
Directions for Chili:
- Brown the turkey meat well. (I used a cast iron skillet, but a frying pan works, too.) When the meat is cooked thoroughly, add the spices (including the fresh garlic if you’re using it).
- While the meat is cooking, mix everything else in a large pot. I made my tomato sauce so I cooked that first and then added the other ingredients to it.
- When the meat is finished cooking ALL THE WAY, add it to the large pot.
- Let the flavors mingle for 15-20 minutes or so, making sure the chili is bubbling nicely before serving.
- Serve with shredded cheddar cheese, sour cream, salsa, hot sauce, chips and or saltine crackers….whatever you want!
Serves 6-10 people.
Don’t forget your bite-sized biscuits!
Recipe here, using the smallest cookie cutter you can find!
Next year, I’d like to make pumpkin cheesecake like this one I made in 2010…
…or apple pie
or berry pie ….or some sort of festive invention. :)