I meant to post this on Monday night when I made it, but I have barely checked my email in the last few days. My fur baby, the dog that is the love of my life and possibly the only child I will have, has been very very ill. The good news is that she is on the mend. Ish. Mend-ish. She is improving but v e r y slowly. So I've been all-consumed with her and not blogging.  I am way behind in reading your blogs.  I hope to catch up this weekend.


But I did enjoy a fabulous pot of chili this week. Now this is not a food a grew up eating so I am not sure if this is authentic or anything. But it's darn good and really, that's all that matters!

Turkey Bean Chili
Ingredients:

* 2 tablespoons EVOO
* ground meat (I used ground turkey but any meat will do or omit if you want meatless)
* 1 teaspoon dried onion
* 1 pack chili or taco seasoning or 3-5 tablespoons homemade
* extra chili powder to taste
* 1/2 teaspoon cinnamon (optional)
* 1/4 teaspoon freshly ground nutmeg (optional)
* 2 cans kidney beans, in their liquid
* 2 large cans diced tomatoes
* 1 tiny can tomato paste




Directions:
* In a heavy bottom pot, heat up EVOO to high heat. Add meat and all seasonings. Brown until cooked through.
* Add beans, tomatoes and tomato paste. Go ahead and add the liquid in the bean cans. It's free, already right there and helps thicken the chili. Mix well.
* Turn down to low/simmer and cook for @30 minutes to let all the flavors incorporate. Add a can or two of water if too thick.
* Serve with a sharp cheese, sour cream, chips, onions or anything else floating around your pantry.




This makes a huge pot of chili and it freezes great if you don't feel like eating it all this week. On a cold, snowy, winter day, it's sort of awesome to heat up a dish of your homemade chili for lunch or dinner.


I know the cinnamon and nutmeg seem a little out of left field but trust me on this one. Seriously, trust me. You can't taste them specifically but they really add so much to the recipe. I actually add a few zips of freshly ground nutmeg to nearly everything savory that comes out of my kitchen. They are optional but just do me a favor and add them even if you think I am crazy. I'm not (or not today anyway) and you will love the extra subtle flavors. In advance...you're welcome!

And a final note...

If you want to make this in your crockpot, do the first step of browning off your meat in a pan and then transfer it and everything else to your crockpot. Cook low all day or high for a few hours. Is anyone else a total crockpot-aholic too? Love love that thing!