Monday, September 14, 2009

Chili {Easy Gourmet Style}

I have tried a few different Chili recipes, and this is by far, our favorite!
Plus its super tasty to me while I'm pregnant. I have found my appetite hard to please these days, its difficult to think of what to eat when NOTHING sounds good.

I got this recipe from my mom last fall. And she got this recipe from the chef at Williams-Sonoma, (with a few extra ingredients) you know its good! And seriously, I've made this recipe probably 8 times in the last 12 months!

Chili {Easy Gourmet Style}
  • 1 finely chopped sweet onion
  • 1 1/2 Tbs minced garlic
  • 2 lbs ground turkey
  • 1 Tbs chili powder
  • Red Williams Sonoma Chili Starter (I only used it once and b/c I haven't been back to WS in a while, I substitute 1-2 cans of tomato sauce, and a Lawry's chili seasoning packet, and we can't tell the difference)
  • 1 can tomato sauce (in addition to the chili starter or substitute starter)
  • 2 cans Bushes Chili beans
  • 2 cans dark red Kidney beans, drained and rinsed
  • 3 Tbs brown sugar
  • 1 Tbs cocoa powder
  • 1/2 tsp canned jalapeno peppers (according to desired heat)
  • 1 big handful of cheddar cheese
  • 1 chopped red onion
  • sour cream

Saute the onions, garlic and brown the ground turkey in a large skillet on medium-high heat. When half-way cooked (about 10 minutes) add the chili powder and cook til meat is no longer pink. (I like to drain the juice before it is added to the crock pot). In a Crock pot, add the chili starter or substitute starter, tomato sauce, Bushes Chili beans, kidney beans, brown sugar, cocoa powder and jalapeno. Mix well. Add the cooked turkey/onions/garlic to the crock pot, and incorporate well. Cook on low for 3-4 hours. Add cheddar cheese just before serving and stir well. In garnish bowls, set out red onion and sour cream for guests to add to their chili bowl, if they so wish.

And what's a fabulous chili without fabulous cornbread???????

Cornbread {more than just cornmeal & water}

  • 1 package of Marie Calendar's cornbread
  • 1 can creamed corn
  • 2 Tbs sour cream
  • 1 hand full of cheddar cheese

Mix all together and bake according to directions in a greased 9x13 glass pan. (I think its 350 for 45 min. but you'll have to check on the package) This cornbread is packed with flavor and extremely moist, you can't go wrong with this side dish.


Anonymous said...

This looks so good..I am making Tues..hope better you are feeling each day

Terry Family said...

It's so the brown sugar!! I have a chili recipe w/brown sugar in it and it's the best!!

Danielle said...

Thanks for the recipes. I love soup and it is a great time to make it!!