January 16, 2012

A Hearty Bowl of Chili


I don't know about you, but when the weather turns cold I crave warm-&-toasty, hearty soups and stews.  And what's more satisfying and body-warming than a hearty bowl of chili?  Not much.

When it comes to chili, I have a confession to make.  For the looooooongggest time I made my chili with one of those store-bought little envelopes of chili seasoning.  Now, there's absolutely nothing wrong with that ... but once I discovered how easy it is to throw together my own chili seasoning, and how much more flavorful my own chili mix is ... well, there was no turning back. 

I was introduced to this particular chili by one of my friends back in graduate school in upstate New York (which is way longer ago than I'd care to admit!).  And I've been hooked on this recipe ever since.  It's a really nice blend of cumin and chili powder that results in a medium-spicy-with-a-hint-of-cumin-sweetness end product.

To quote my friend's Mom, who used to make this for us on bitter cold football-watching Albany, NY winter days, "You can't have too much garlic powder or too many onions in this!"  But, as I've found out the hard way, it's best not to monkey with the other seasonings in this recipe ... other amounts just don't taste nearly as good as the original.  I guess some combinations are just meant to be left alone!

This chili is a staple in our household - we probably eat it about every-other-week!  The only change I've made over the years is that I now make it with ground turkey instead of ground beef.  It's great either way.

And, Kate, if you're reading, know that I think about you and your Mom every time I cook this.  Love and miss you both!

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'Kate's' Chili
Source:  My friend Kate & her Mom
1 lb. ground beef or ground turkey
1 large onion, chopped (add more, if you'd like!  I do.)
Garlic powder, to taste (I put in about 2 tsp.)
Salt & pepper, to taste
2 (15 oz.) cans dark red kidney beans
2 (14.5 oz.) cans stewed tomatoes
1 T. chili powder
1 T. ground cumin
1 T. Worcestershire sauce
1 T. white vinegar

1. Drain and rinse kidney beans.  

2.  Brown ground beef or turkey, onion, salt, pepper, and garlic powder together in a large saucepan.  (Note - when using ground turkey, I put a small splash of olive oil in the pan.  Since ground turkey has so little fat, it may stick to the pan without the olive oil splash.)

3.  Add remaining ingredients and simmer over medium-low to low heat for 45-60 minutes.

Serve as-is, or with a sprinkling of grated cheddar cheese and/or chopped onions.  I like mine just as-is.


Please enjoy these other hearty "bowls" from The Kitchen is My Playground...


  1. This looks great! I would love it if you linked up this recipe to my blog hop for a chance to win a Quaker prize package: http://bit.ly/AeIHc6

  2. What time is dinner? this looks so delish! Please stop by to enter my giveaway of a digital scrapbook program!

  3. A great use of ground turkey, since it's all mixed up with all these yummy and satisfying ingredients. It's snowing here and today is the perfect day for chili. Thanks for the recipe!

    1. Enjoy the snow, Lisa! Thanks so much for stopping by.

  4. YUM! Looks delish! Thanks for linking up to the Tuesday Talent Show! I hope to see you again next Tuesday!
    Chef in Training

  5. What's a football game without chili? Thanks for linking up the fantastic recipe to my Super Bowl Eats and Treats Party! I'll have mine with chili and onion, please!!

  6. Tracey!!!! It's so fun to see this recipe on your blog. I too make it with ground turkey most of the time. My kids like it without the beans served Cincinnati style over pasta. (Well...they THINK it's without the beans! I puree the beans and add them in for the extra protein. SHHHH!) Sometimes I throw in a can of corn too but there is nothing like the original!!! Miss you!!! - Kate

  7. This is great chili, be sure and enter the recipe in the Chili Cookoff starting Oct. 1. Wish I had a bowl of this right now. Thanks so much for sharing your awesome post with Full Plate Thursday. Have a great week and come back soon!
    Miz Helen


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