Isn’t it interesting how our food tastes change with the weather? It’s been cool and rainy here the last few days, and that gives me a taste for cold weather foods.
One of our favorites is chili. So, inspired by Karen who gave a wonderful lasagna recipe using ground turkey, I revised our chili recipe a little and came up with something we love and is, hopefully, a little bit better for us. I hope you like it too.
Taste-Kickin’ Chicken Chili
1 C. chopped onion
1 ½ Tablespoons minced garlic (from the jar), or 4 cloves of garlic, minced
20 oz. ground chicken or turkey (I use turkey)
½ lb. ground sirloin
3/4 of a Jar of Tomato and Basil Pasta Sauce (I use Bertelli’s)
15 oz. chicken broth, low sodium
15 oz. diced low-salt tomatoes, not drained
2 cans beans, drained (I use dark red kidney beans)
4 T. chili powder
2 t. sugar
Hot sauce, to taste (I use about a tablespoon)
Salt and pepper to taste. (I use low sodium products where I can, so that I can control the salt.)
Saute’ onion and garlic in olive oil, in a large pot. When onion is translucent, add ground meats. As the meats brown, chop with the spoon to eliminate large chunks. Add rest of ingredients. Salt and pepper to taste.
Can be eaten as soon as it is hot, but it just gets better the more it is cooked. So, leftovers are wonderful!
BTW, my favorite crackers to eat with it are the Cracked Pepper and Olive Oil Triscuits.
It definitely takes the chill out of your bones, especially if you add sliced hot peppers with a little of their juice!