The temps have dropped in NC which has me reaching for all the cozy things! That includes my favorite cold weather meal–chili!
Chili was not something that we served in my house growing up. However, Doug and I took a trip to the mountains with a couple friends many years back during which I was introduced to chili. I was immediately hooked, and have been making my own rendition since. My recipe is honestly a hodge podge of recipes I’ve encountered over the years and it keeps changing. For example, now I use curry paste (or curry cooking sauce depending on what I have around) in my chili. I just keep adding things I think will taste good, and some how it keeps working. Keep reading for a quick overview of how I make my quick and easy chili!
Easy Stove Top Chili Recipe
First things first, we have to gather our ingredients below. Please note that quantities can be modified based upon need!
For this recipe you will need:
2 lbs Ground Turkey
16 oz Kidney Beans
32 oz Diced Tomatoes
16 oz White Chili Beans
27 oz Pinto Beans
16 oz Black Beans
1 pack Taco seasoning
1 pack Ranch seasoning
Curry Paste to taste
How to do it
First things first, brown you meat of choice. This recipe calls for ground turkey, but you can use whatever ground meat you prefer. I typically brown my meat in the same pot that I’ll be making the chili in. Since I use a bigger pot, it does make it more difficult to drain the meat when it’s time. If you’re not good at this step, you may want to brown your meat in a regular sized skillet.
Once the meat is good to go, it’s time to add the other ingredients. I recommend having all of your cans opened prior to this step to ensure that it doesn’t burn in the process. There is no paticular order to adding things to the pot. There is not beans before tomatoes, or taco seasoining before ranch powder. The most important thing is to get in all in there!
Let it Simmer
Reduce the mixture to low to medium heat and allow it to cook approximately 45-60 minutes, once everything is in the pot and well stirred, r Be careful not to overcook the beans. You don’t want it mushy. After it’s thoroughly cooked, remove it from the heat to allow the sauces to thicken. All that delicious chili sauces from the beans will come together with the flavors of the taco seasoning and ranch powder to make on dy-no-mite gravy. Yum!
Time to Enjoy Your Chili
Now for the best part! Scoop a heaping helping into a bowl and dress it up anyway you like. I like my chili with corn bread or with tortilla chips. My favorite corn bread is the Jiffy brand. It’s something about the sweet with the savory that sets it off. If your amazing at making homemade corn bread, go for it! You can’t go wrong either way.
Most recently which been eating out chili atop a bed of fresh romanine lettuce with shredded cheese, salsa, a dollop of sour cream and chips on the side. I’m a big fan of the Wendy’s taco salad. However, I haven’t had much use for it as of late because this recipe makes for a bomb taco salad. It’s perfect in a salad or as a standalone meal.
What cold weather meals have you guys been enjoying? Quarantine has really wreaked havoc on our diets, so we’re trying to be more mindful of what we eat. I’ve been getting back to meal planning. If you’re interested in a guide to help get you started with meal planning, check out this post in the meantime.