Tropical Storm Chili

We were supposed to be going to the city for Erin's birthday tonight, but with the storm and everything, we thought we should stay home rather than risk getting stuck in Manhattan. I had thought to crock-pot the 6 pound roast in my fridge today, but I was worried that the power would go out.

I really didn't want to venture out into the rain and wind to go to the store, so I decided to work with what I had. (I actually roasted a bunch of vegetables that I may turn into a lasagna later this week, but I didn't have all of the ingredients to pull that together tonight.) I whipped up a quick batch of turkey chili, which ended up being quite delicious! We eat a lot of Mexican, but I have not made chili in a while. (The 97% fat-free cans of turkey chili are always in the closet for an emergency meal, but although they taste good, the idea that it comes from a can sort of grosses me out.) Sabrina has a great vegetarian recipe she makes, but that one calls for some odd ingredients I don't have lying around.

What I do always have are a variety of beans and tomatoes, so this worked out. Of course we ate it with BOTH cheese (yay cheese) and sour cream. Andrew made his into wraps. The spice factor was just right for me. It definitely had a kick-the cold beer I had with it really hit the spot- but it didn't make my eyeballs sweat or anything.

Tropical Storm Turkey Chili

• 1 onion



• 2 heaping tsp chopped garlic



• 1-1.5 lbs ground turkey



• 1 14.5oz can diced tomatoes, drained



• 1 15 oz can beans, drained (I used red beans, but you can use black or any other type of chili bean you like)



• 1 8oz can corn, drained



• 1 15oz can tomato sauce



• 1 tbsp chili powder



• 1/2 tsp salt



• 1/2 tbsp paprika



• 1/2 tbsp cumin



• 1 tsp red pepper flakes



• 1/2 tbsp Worchestershire



• 1/2 tsp liquid smoke (you can skip this if you don't have it, but it adds a nice flavor)



• 1/2 tbsp hot sauce, or more to taste

1. Brown meat over medium heat.



2. Add onion and garlic when most of the pink is gone from the meat.



3. Cook approx 5 minutes.



4. Add all other ingredients and stir to combine.



5. Simmer over low-medium heat 30 minutes, stirring every 5-7 minutes. (Of course, you can cook this a lot longer, just make sure you keep stirring. If it looks like it is getting too dry, cover the pot. If it still looks too dry, add liquid- water or broth will do, or if you want to get fancy, you can add beer or wine which will add some depth to the flavors. Just make sure you cook off the alcohol. )



6. Serve with cheese (yay cheese) or sour cream or cornbread or chips or all of the above.