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!
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.
This post is linked with Mangia Mondays hosted by Shine Your Light, Savvy HomeMade Monday hosted by Savvy HomeMade A to Z, Mingle Monday hosted by Add a Pinch, FaveDiets Blog Hop hosted by FaveDiets, Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, These Chicks Cooked hosted by This Chick Cooks, Cast Party Wednesday hosted by Lady Behind the Curtain, It's a Keeper Thursday hosted by It's a Keeper, Creative Juice hosted by Momnivore's Dilemma, Share Your Creations hosted by Kristen's Creations.