Hey all! Hope everyone is doing well. The Book Posse (me, Selena Robins, ACatherine Noon, Nancy Lauzon, Kimberly Troutte, and Renee Wildes) created a free cookbook just for you called Cook Like A Writer. It features some of our favorite recipes. Please stop by Smashwords to get your copy! Here’s one recipe from my section that I hope you enjoy.
Off The Charts Chili
Chili is always a favorite at my house, and this recipe is versatile enough you can change some things up!
1 ½ pounds lean ground turkey (or lean ground beef)
2 cups chopped onion
1 cup chopped green bell pepper
4 garlic cloves, minced (you can use jarred garlic)
1 tablespoon chili powder
2 tablespoons brown sugar
1 teaspoon cumin
3 tablespoons tomato paste
1 teaspoon dried oregano
½ teaspoon black pepper
2 bay leaves
1 ¼ cups Merlot or other red wine to taste. (Red cooking wine is okay but lacks taste.)
2 cans diced tomatoes
2 cans kidney beans (rinsed and drained)
½ cup shredded reduced fat sharp Cheddar cheese
Heat a large Dutch oven over medium high heat. Add meat, onion, bell pepper, garlic, and chili powder. Cook until meat is browned, stirring to crumble. Add wine, tomato paste, sugar, cumin, oregano, black pepper, tomatoes, bay leaves and beans. Bring to a boil, then reduce heat and cover. After 30 minutes discard bay leaves. Cook an additional 30 minutes and its ready! Serve with cheese. Modification suggestions: If you want a quicker, milder chili, I suggest trimming down the seasoning to: 1 cup onion, ½ cup green pepper, ½ teaspoon cumin. I’ve also made this with MSG free/low sodium taco seasoning from the store and cut out the pepper, oregano, cumin, chili powder, and green peppers. That sounds like a lot of seasonings to take out, but it still tastes delish and if you want a quicker chili this helps. I think the two ingredients that kick this recipe up into fabulous includes the wine and the brown sugar. Happy eating!
Please check out the following blogs for more tasty recipes!