Friday, March 11, 2011
This isn't exactly her recipe though. Honestly, how can you compete with Mom's chili when it has her special ingredient of a mother's love? You can however copy the basics and add your own special twist. This is my version.
2 pounds ground turkey
2 - 15 oz cans tomato sauce
2 - 10 3/4 oz cans tomato soup
2 - 15 oz cans light red kidney beans
2 - 15 oz can dark red kidney beans
1 packet mild chili seasoning
about 1/2 cup chopped onions
sour cream or shredded cheese
water (if you like a thinner consistency)
1. Brown ground turkey
2. When ground turkey is almost completely browned,
mix in chopped onions and continue cooking until
onions start to turn translucent.
3. Add tomato sauce, tomato soup, kidney beans, and
seasoning packet. (If you prefer a thinner
consistency, this is when you would add the water
4. Simmer, stirring occasionally, until all the flavors have
had a chance to meld. (I usually shoot for 30 minutes,
but, I'll be honest, I can't always wait that long).
5. When done "melding", spoon into bowls and serve
with your favorite toppings. In the ATC house that
usually means sour cream and crackers, but we've
been known to use shredded cheese as well.
The Verdict: Warm, yummy, and completely satisfying. This is one of those meals that fills the house with the smell of "all is right with the world" and fills your tummy with that feeling as well. At least it does for me.
What I'd do different: This is one of those meals that I've made dozens of times so there really isn't anything I would do differently except to make a bigger batch! I could be bias though, it's hard to tell.