There’s something wonderful about having Chili on a cold winter’s day that just makes me feel warm inside. The intoxicating smell of a simmering blend of onion, garlic, and green pepper gets me in the mood for a crackling fire, snow on the ground, and a big pot of chili.
Since I live in Virginia, “snow on the ground” typically isn’t going to happen very often, but once the temperature dips into the lower 40’s, I’m ready to start going through my winter repertoire and cooking up some wonderful hearty dinners. This recipe is basic and allows for anyone to alter ingredients to suit their own particular tastes. Here’s the general starting point:
- Olive oil
- 1 package ground turkey
- 1 large green pepper, chopped
- 2 small (or 1 large) onion, chopped
- Crushed garlic, to taste
- 1 cup Cabernet Franc
- ½ small can tomato paste
- 1 Large can crushed tomatoes
- 1 can diced tomatoes (with or without spices)
- 1 can light kidney beans
- 1 can dark kidney beans
- 1 can black beans
- 1 can cannellini beans (white beans)
- Chili powder
Brown the ground turkey in olive oil, using a large stock pot. Add green pepper, onions, and garlic, sauteeing until vegetables are softened. Add wine and tomato paste and cook until liquid is absorbed. Add canned tomatoes and beans (I don’t drain or rinse my beans). If desired, mash one of the cans of beans prior to adding, to thicken the chili. Cook to warm everything thoroughly. Add spices to taste. If chili is still too thin, add remaining half can of tomato paste.
This is my most basic recipe. If you want to make it hot, feel free to add some cayenne pepper… if you want it to be sweeter, feel free to add some honey or sugar. This is a flexible recipe, so feel free to make it your own by adding or subtracting items as you see fit.
That’s the beauty of cooking… enjoy the process and revel in your results.