Here is a simple Chili recipe that my Grandmother started me on. She does it the midwestern way–adding spaghetti noodles while the chili simmers, but this recipe is the ‘western’ way, noodle-less and a little spicy.
[Just a note: If you have never tried ground turkey before, when you brown it, it will look like it’s turning into a mass of goo. Magically, it turns back into ground pieces. Still have yet to figure out this mystery!]
• 1 lb ground turkey ~Brown with garlic to taste. Drain off fat, or keep it in. Either way.
• 2 cans Bush’s Chili beans
• 2 cans diced tomatoes [Rotel with green chilis work well, but add spice!]
• 2 5 oz cans V8
• 2 V8 cans full of water
• 1 tbs chili powder [if you want a little more kick, add 2 tbs instead of one]
• 1 tbs cumin [ditto from above]
• 1/2 tbs garlic powder
Salt and pepper to taste.
Add above ingredients, including browned meat, to a large pot and simmer until thoroughly heated [or until pasta is cooked]. Add cheese, sour cream, whatever you like to eat your chili with! Reheats nicely. Makes six servings.