It is never too late in the season for chili!
With college basketball conference tournaments beginning this week and March Madness gearing up right after, I thought I’d share a few more chili recipes. After writing about my Sante Fe Soup and Joy’s Chili over Grits recipe, I received lots of comments and recipes from you, my readers!
Georgia fan, Nina sent me this note…
“Woo-hoo! CHILI… I made a big batch yesterday-It turned out great with my variance…(PS Simmered this all day and then our electricity went out for three hours. What was better than Chili in front of a flashlight!)”
- 2 pounds ground turkey or ground beef
- 1 package sweet Italian Turkey sausage or Italian sausage (remove casings)
- Kitchen Bouquet
- Worcestershire sauce
- 1 tablespoon Splenda brown sugar or regular brown sugar
- 1 large onion, chopped
- 1/2 red bell pepper, chopped (can use the other half for garnish)
- 1/2 green bell pepper, chopped
- garlic, chopped
- 1 package McCormick Original Chili Seasoning mix
- 1/2 package Frenchs Original Chili Seasoning mix
- 1 can fire roasted diced tomatoes,
- 1 small can Rotell original tomatoes with green chilis
- tomato paste
- chicken broth
- 1 bay leaf
- 1 can shoepeg corn (or frozen corn)
- 2 or 3 cans pinto beans
- 1 can black beans
- Brown two packs of Ground Turkey, (or ground beef) and one pack of sweet Italian Turkey sausage or regular sweet Italian sausage (casings removed) in a large pot.
- Chop and stir consistently at high heat to brown.
- Add “some” Kitchen Bouquet, worcestershire sauce, 1 tablespoon Splenda brown sugar (or regular brown sugar).
- Drain meat in a strainer, leaving some drippings in the pot.
- Add one large onion, red and green pepper, and garlic.
- Saute just a bit!
- Add one pack of McCormick original Chili seasoning, and one half pack of Frenchs original Chile Mix.
- Add fire roasted diced tomatoes ,one small can of Rotel original tomatoes with chilis, and slowly add tomato paste over the next hours, along with chicken broth to create the consistency you like.
- Add some Red Pepper flakes to your liking. Add a bay leaf or two.
- Add corn.
- Add beans.
- Simmer, stirring occasionally for several hours.
- Serve with the usual stuff you like... sour cream, cheese, chopped scallions!
- If you like Cilantro add it. A squeeze of lime juice is always nice when serving.
NotesKathy's Notes: Nina's original recipe did not include beans, but I like my chili with beans...pinto beans. I added 2 cans pinto beans and 1 can black beans. I also used ground beef and regular sweet Italian sausage. Can also serve it over rice, pasta or grits. This is delicious and spicy good!
By Nina Johnson via KathyMillerTime
Recipe Printed from www.kathymillertime.com
This is one of the best chili recipes I have ever tasted! I shared it with friend Sue and she agrees.
We just made it in the North Carolina mountains after several great hikes and it was a huge hit with Aunt Vern, Aunt Liz and Uncle Ben…
Try this chili recipe this weekend…I really liked the beef/sausage combo and the fire roasted tomatoes…
OOO LA LA
Send me your favorite chili recipe.
I’ll save you a seat at the table.