Indian Summer Chili
Like most northerners, I grew up eating chili. Ground beef, kidney beans, tomato based sauce, onions, spices, and if my Dad is making it, black olives. Now I like chili and my Dad’s recipe is exceptional, but any meal that I have to eat with a spoon (with the exception of cereal) isn’t my first pick. I am a meat and potatoes gal, through and through. I will eat soup and stew and I love to make them, but I will always pick something else if there is a choice. That is kind of too bad for me because soup is cheap, easy, convenient, and usually good for you. I would be a lot thinner if I loved soup as much as say, my Dad or my sister. It also freezes well, a fact that is pretty important to me.
When I was expecting my first child, I was doing crazy research online to find freezable recipes that I could make ahead of time. I wanted dishes that went beyond lasagna and casseroles. I froze beef fajitas, stuffed chicken, cookies, quick breads, coffee cake, whole spiced chickens, and of course, spaghetti sauce and soups. I came across this recipe by Rachel Ray and the ingredients sounded a bit odd for chili, but I tested the recipe anyway. It was a hit. The flavor is wonderful and you can throw the whole thing together in (you guessed it) less than 30 minutes! My version has morphed into something specific for our family, so change what you like. For example, a friend of mine loathes beans so she never adds them to this recipe. I love the taste and nutritional benefits so I include them. And they are pretty too! Speaking of nutritional benefits, this chili is fantastically healthy. As my Mother would say, its good for what ales you. Give it a try and you won’t be disappointed. Of course, you may have to make a double batch if you want any to make it into your freezer.
Indian Summer Chili
Adapted from Rachel Ray
This is quite awesome served with Mini Corn Muffins or Whole Wheat Cornbread!
I make this for company quite often. If I have the time, I make it several weeks ahead and then freeze the whole batch-just reheat and serve! Enjoy!
1 lb ground turkey ( I use 97 % lean)
2 T chili powder
2 T grill seasoning, any flavor, such as Montreal
1 T cumin
2 T Worcestershire sauce
hot sauce to taste
1 onion, diced
2 bell peppers, diced (I use 1 red and 1 green for the color)
1 bottle of beer
1 (14 oz) can tomato sauce
1/2 c bottled BBQ sauce-the smokier the better!
2 c frozen corn
1 can of black beans, rinsed and drained
Brown the turkey in just a bit of olive oil. Add the next 7 ingredients and cook over med heat until the veggies just start to soften. Add the beer and cook for another few minutes. Add the tomato sauce and the BBQ sauce and let the whole batch come to a bubble. Let simmer for 5 minutes or so for the flavors to meld. Add the corn and beans and bring back up to a simmer. Taste for salt and spiciness.
[…] little gems are perfect with Indian Summer Chili. They are also good to whip up in the summer when you want a little something to go with a salad. […]
[…] If this recipe, or one similar, is common knowledge to you, and you grew up eating this at potlucks and church functions, well then all I can say is that I am jealous. Jealous of the years I missed out. As it is, I rarely make it because it makes a full 9X13 pan and I cannot. say. no. when I eat this. I try to only make it for a crowd and the holiday season is the perfect time. You have to make it ahead of time and it requires no last minute steps. I recently served it two weekends in a row at two separate occasions, and sadly, there was little left either time. I have been trying to figure out how to justify making it for the third time in two weeks, but until I do, these pictures will have to suffice. Granted, its no jello and carrot salad. But definitely better than cold pizza. One Year Ago: White Chocolate Cranberry Swirl Cheesecake Two Years Ago: Potato Gratin Three Years Ago: Hot Chocolate #1 & Indian Summer Chili […]
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