Yummy Turkey Chili
Oh, we are just loving that crisp feeling in the air with autumn on it's way. Our entire family rejoices in the cooler weather that is heading our way. We are all about fall. We love warming by the woodstove, playing in rain puddles, candlelight, and wearing sweaters. It is truly our favorite season.
So it's time to break out the crock-pot, and get some of those comfort food recipes going! And here's what's percolating in the ole' pot, ready for dinner tomorrow: Engstrom Turkey Chili. (*Do you hear the happy sighs all around?*)
Fills one large crock-pot (enough to freeze some for later, if we don't eat it all)
Mix well, and set on low for 6-8 hours or high for 3-4 hours.
Fresco e bello ~ delicious, warming chili is best served with plenty of fun toppings. Some of our favorites are grated cheese, sour cream, chopped green onions, and sliced avocados. Also, for a crowd we love to serve it Cincinnati-style - on top of a happy bed of cooked spaghetti...yum.
So it's time to break out the crock-pot, and get some of those comfort food recipes going! And here's what's percolating in the ole' pot, ready for dinner tomorrow: Engstrom Turkey Chili. (*Do you hear the happy sighs all around?*)
Fills one large crock-pot (enough to freeze some for later, if we don't eat it all)
- In a large saucepan (we use our electric skillet), brown 3 pounds ground turkey with one chopped onion and 5 cloves of garlic, pressed or chopped.
- Add 5 cans of beans (your choice...tonight we're using black beans, kidney beans, and Texas beans), 4 chopped fresh tomatoes (or 2 cans chopped tomatoes), and 1 can tomato paste.
- 3 T Chili powder (more if you like more)
- 1 t. Oregano
- 2 t. Ground cumin
- (Optional ingredient to try: 1 package hot cocoa mix...just try it!)
Mix well, and set on low for 6-8 hours or high for 3-4 hours.
Fresco e bello ~ delicious, warming chili is best served with plenty of fun toppings. Some of our favorites are grated cheese, sour cream, chopped green onions, and sliced avocados. Also, for a crowd we love to serve it Cincinnati-style - on top of a happy bed of cooked spaghetti...yum.
posted by Karen | 9:33 PM
4 Comments:
OK, Are you guys not eating beef or what?
Where are you buying your ground turkey?
Is it a good price or are you just biting the bullet on the price to lower the fat content of your dishes?
Where did you hear about "Cincinnati-style?"
Have I passed the legal limit for asking questions in a comment box?
Tee-He-He I think it is time for bed.
If only this fly would stop buzzing around my head!!
Hey that rhymed say it again from the Tee-He-He part:)
We are eating very little beef nowadays...and turkey is lower in fat (and is a great substitute in most recipes). We buy our turkey at Sam's Club, where it's 7.49 for 5 pounds...not too bad, in my book.
I've done Cincinnati-style for a number of years. I'm not sure where I heard of it first...a cookbook, maybe?
There is no legal limit for questions, although if you ask enough, I might have to respond in a post, instead of the comments box!
Love your rhyming! The perfect humor for me, this time of night!
:-)
Sleep well.
Any idea how long cut up fruit like cantaloupe and honeydew and watermelon lasts?
I've been loving the fruit salads we have at work, but not sure if worth it to make at home for just 2 of us.
Sounds great, although it's currently in the high-80s here on Diego Garcia and fixing to get warmer as spring turns into summer.
Bit of trivia, as the sun is now dropping closer and closer to the south horizon for you, for the next month it'll be getting higher and higher away from the north horizon. Then, on about the 20th of October, the sun will pass directly overhead at noon, then start heading down to the south horizon until December.
I know, not really food-related (unless you count the coconuts here on the island), but since we're talking about settling into winter, I had to chime in.
Also, about the Cincinnati-style; in England, they serve "chilli con carne" over rice, like an Indian Curry. Wasn't great, though, so I always just made my own.
Ruth, cut-up melon wedges usually last about 1-2 days in the chow hall down here, so that might be a good start. Of course I'd usually just sacrifice a fruit salad in the interest in culinary science. :)
Wow, I think I'm in the running for "Long Post of the Month." Maybe I should just start my own blog. . .
Take care, Sis and say hi to PapaPyro and the kids for me.
Tom
(11 years in the Air Force today; 9 more to go until I can retire. Yay!)
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