Chili Weekends

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Saturday’s are my day to chill out with my favorite bowl of chili.  Each time I make this wonderful bowl of delishisness I  get excited at the possibilities that await.  For starters, I love enhancing my chili with avocados, shredded cheese, fresh jalapeño peppers and a generous dollop of dill sour cream—Yum Yum.  Try my chili recipe and let me know what favorite topping you decide to garnish your dish.

Ingredients for Chili

2 pounds ground turkey

1 tablespoon extra virgin olive oil

1 onion chopped

1 chopped jalapeño

2 teaspoons of salt

1/4 teaspoon chili powder

1/2 teaspoon dried oregano

1 bottle of ragu tomato sauce

1 can 28oz crushed tomatoes

1 can kidney beans

Directions:  In a large Dutch oven add extra virgin olive oil and sauté onions and jalapeños over medium heat, about 5 minutes.  Until onions are translucent.  Add ground turkey, and cook for about 8 minutes.  Add salt, chili powder, dried oregano, tomoto sauce and crushed tomatoes.  Bring all ingredients up to a boil, then reduce heat to low.  Simmer on low for 1 1/2 hours.  Add kidney beans, stir, serve and garnish with you favorite items.  Mine are listed below.

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