Fall. Football. Oversized Sweatshirts. Yes people it’s that time of year.
It’s officially chili season.
Let’s be real. Who doesn’t like to curl up on the couch with a big bowl of this warm spicy goodness and tune into your favorite team? Okay maybe you non-sporty people, but even then you watch Netflix right. Same thing. (Well except for the fact you’re missing out on all the fun, but hey to each their own right?)
Any who. Let’s get back to the real reason I’m writing and you’re reading. Chili.
Now I’ve spent a good deal of time trying to master the perfect recipe, and I have to admit I’m almost there. It’s like at a 90 on Rotten Tomatoes, so still a must-see.
Here’s what you’ll need to make about 4-5 bowls. So, basically, dinner for me for a week.
- 1 lb of ground turkey (also venison is a great alternative)
- 1 white onion – diced
- 3 cloves of garlic, mined
- 2 bell peppers (I prefer a red and green), diced
- 1 cup of carrots, diced
- 1 cup of celery, diced
- 2 jalapenos, diced (wear your gloves people)
- 1 15-ounce can of crushed tomatoes
- 1 8-ounce can of diced tomatoes
- 1 8-ounce can of tomato sauce
- 1 15-ounce can of red kidney beans —- optional
- 3 tbsp chili powder
- 2 tsp cumin
- ½ tbsp basil
- ½ tbsp oregano
- 1 tsp cayenne
- 1 tbsp of crushed red pepper
- 1 tsp of salt
- 1 tsp of pepper
Gather all these ingredients and you’ll find yourself with a mighty fine heaping of chili if I do say so myself.
So let’s get started…
First things first, dust off that old crockpot of yours hidden away in storage. Once you’ve cleared out all the cobwebs and dust (I kid. You’re clean like me right?), turn that bad boy on.
Then, while that’s heating up, you’ll take your diced onion, garlic, and some EVOO and cook down those onions in a skillet on your stovetop until they are translucent.
Next, brown your meat on both sides. Once the color changes and you’ve let it cook some, but not all the way, remove your skillet from the heat, and set it aside. From here, we’ll make our way to the crockpot.
Here, you’ll dump in all of your canned tomatoes, veggies, and beans. Then you can throw in your meat and spices. With a big spoon have at it, and mix it all together, ensuring the ground meat of your choice and veggies are pretty evenly distributed.
Next is the easiest, yet most challenging part. You wait.
I usually give it 4-6 hours or overnight to cook on a medium or low heat. Once you’ve accomplished that feat, you can have at it, and serve up a bowl of this perfect fall clean-eating chili.
The best part, you can even freeze it too, if you double or dare I say it, triple the recipe. That way you have enough for the whole season.