Hearty Chili

Do you ever wake up completely warm in your bed, getting out from under your blankets, and immediately jumping back in because it’s so darn cold??  That’s been happening to me for about a week now and I’ve been late to wherever it is I’m supposed to be because of it!  Besides wanting a fat scarf and a heavy sweater in the cold weather, I crave for something hearty and warm, something that will keep my fingers and nose from freezing.  That leads me to chili.  It’s chunky, warm, and goes good with so many things.  Make a huge pot and pour it on top of toasted bread, hot dogs, chips, burgers, etc.  I personally think it’s best in a bowl topped with some cheese and a huge spoon to scoop up every bit.

I don’t eat a lot of red meat so I usually use ground turkey unless I’m making a batch for a group of friends.  Using ground beef is just as good, if not better.  I usually use one red and one green bell pepper as green peppers have a more peppery bite.  This time around, I had one yellow and one orange.  Either way, the chili still came out just as hearty.  The longer you simmer, the better.  It’s also even better the next day!  Make yourself a bowl and curl up under a blanket while reading your favorite book.

Chili

Servings: 12

1 lb. spicy ground sausage

2 lb. ground turkey

2 Tbsp. oil

1 large onion, diced

4 cloves garlic, minced

2 tsp. dried basil

1 Tbsp. dried oregano

1 tsp. paprika

2 tsp. cumin

1/8 C. chili powder

1 tsp. cayenne pepper

2 tsp. sugar

1/2 can of beer

1 Tbsp. Worceshire sauce

1/4 C. sweet barbecue sauce

4 stalks celery, diced

1 green bell pepper, diced

1 red bell pepper, diced

2 (15 oz.) cans black beans, drained

2 (15 oz.) cans chili beans

4 (15 oz.) cans dized tomatoes

1 (6 oz.) can tomato paste

2 (15 oz.) whole sweet corn, drained

Heat oil in a large deep pot over medium high heat and cook the sausage and turkey until brown.  Drain the meat and set aside.  Add the onions and garlic and cook until the onions are translucent.  Add the meat back to the pot and add all of the remaining ingredients.  Stir until everything is combined.  Turn the heat down to medium heat and cover the pot.  Simmer for at least 2 hours while stirring every 15 minutes.  During the last twenty minutes, pour in the corn and stir.

*The chili will get watery in the beginning, but will start to thicken up as it cooks.  Feel free to add spices as you go along, depending how you like your chili.  Make sure to stir or you’ll have a pot of burnt tasting chili!

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