Feast Your Eyes
On this iron-clad recipe that is quick and easy for your next chili fix.
Brown 2lbs fresh ground turkey (never frozen) in a pot with chopped onion and bell pepper in 2 Tablespoons of oil or butter. Adding a bit of fat will not only help with browning, but will give tons of moisture to this normally dry protein. Season with teaspoon of salt, pepper, garlic and onion powder, chili powder. Once cooked through add a can of: chili beans, red kidney beans, black beans, stewed tomatoes, tomatoes with chillis, diced tomatoes. Fill three of those empty cans with water, dump that in. Dump in a pack of chili seasoning. Bring to boil, reduce to simmer. Simmer on very low heat for at least an hour, stirring occasionaly. Serve as is or with your choice of toppings like what you see here!
That's it! Easy, right? Give it a try and let me know how you like it. This recipe makes about 2 quarts. You can freeze leftovers for up to six months.
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