Today is a gloomy day here in Lawrence, KS and gloomy days make me feel like eatin’ some chili. Chili is not for warm, sunny days or any days past March 31. Here’s the recipe for my fave chili of all time!
There’s two very key components I believe are necessary when making chili: alcohol of some sort and the willingness to be FREE with your seasonings! Chili is so much fun to make because it can be sorta different every time you make it and you can add whatever you want! Veggies? You rock, dude. Turkey? Beef? Sausage? Want it super spicy? Want a dash of sweet? Splash of beer? Chug of wine? The chili world is your oyster!
When I first started making chili, I always put some Boulevard Wheat in there. One day we were out of beer but guess what we did have? Wine. So I gave it a whirl and lo & behold, it ’twas the greatest. And the best part is now you have opened a yummy bottle of wine to sippy sip while you cook. Talk. about. winning.
The wine really melds all those wonderful flaves together and creates quite the scrumptious dinner! It’s such a unique dish and everybody makes it their own once it’s in their bowl. For Nick, he likes to eat his with crushed up Fritos and lots o’ cheese. For me, I prefer sliced & diced avocado, cheese & a little plain greek yogurt (make this switch from sour cream, it’s healthier and you’d never know!). Chili is such a beautiful meal, make sure you make it a few more times before that warm weather comes back to play!
- 1 lb ground turkey (or beef)
- 1/2 onion (you can use a whole if you'd like)
- 3-4 cloves garlic
- 1 cup red wine
- 1 can diced tomatoes (14.5 oz can)
- 1 can tomato paste (14.5 oz can)
- 1 can tomato sauce (14.5 oz can)
- 1 can sweet corn, drained (14.5 oz can)
- 1 can black beans, drained (14.5 oz can)
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1/2 tablespoon steak seasoning
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon - 1-1/2 teaspoons red pepper chili flakes (this depends on how spicy you'd like it to be!)
- 1 teaspoon Knorr Chicken Bouillon Seasoning (you'll find this in the soup aisle. I add it to pretty much every soup I make)
- Salt & pepper to taste!
- In a large pot, start by sauteing the diced onions in some olive oil. Once they've cooked down and softened (about 5-7 minutes), add the ground turkey.
- In the last 2 minutes of the onions/turkey cooking, add the garlic. If you add the garlic too soon, it might get over-cooked and then you don't get that great garlic flavor that keeps the vampires away!
- Add the cup of red wine. I've tried a few different types of wine and garnacha has been my favorite in this chili! It's a spanish wine and my favorite brand is El Miracle, but really any red wine will do ya fine.
- Add the cans of tomato items, corn & black beans. Bring to a boil.
- After it has begun to boil, turn the heat down to low-medium (3 or 4 on the dial) and add your spices.
- Simmer anywhere and stir frequently for 30 minutes to an hour! The longer it simmers, the more delicious it becomes.Taste as you go and adjust the spices to your heart's desire!