Saturday, September 18, 2010

Flavors Define Our Seasons - Chili

Our food can often define our seasons. When you smell a certain smell.. it can revive memories. When you taste a certain taste.. it can bring a feeling of comfort and love. And for me.. a nice big bowl of chili pairs perfectly with the fall season. Chili in the food dictionary should be right between Mango Salsa and Cranberry Turkey.

As a new wife, I haven't had the opportunity to make chili for my groom very often - just a couple times before we were married. But with the help of my Mom's cooking tips and random strangers in the grocery store.. I'd like to think that I pulled it off rather nicely. :)

Chili is one of those dishes that can be made in many different ways. Some people prefer it really spicy and some people prefer it without spice. Some eat it with noodles and some do not. It can be smooth or it can have texture. Since my husband does not enjoy spicy food, I always plan my recipes with the intent of being able to add more spice to my portion later on.

Mara's Turkey Chili
- 1 lb of ground meat (I used a mixture of lean beef and turkey.. I like the flavor and it's less fat than ALL beef)
- 15 oz can of kidney beans (drained)
- 15 oz can of chili beans (spicy or not)
- 28 oz can of chopped Italian tomato (any kind will do though.. I was going for smaller bites of tomato)
- 12 oz of tomato soup (as recommended by the nice lady in Aisle 3)
- 1 medium size chopped sweet onion
- 1 green pepper chopped
- 2 tsp of ground cumin
- 2 tbsp of medium chili powder
- 2 tbsp of Smoked Paprika
- 2 tsp of ground cinnamon (Mom says it will give it that "hmm" factor)
- 2 tsp of Chipotle Chili powder (Optional)
- 1 tbsp of Penzey's Arizona Dreaming spice (Optional: I haven't tried it yet but, I heard it's great for spicing it up)
- 1 box of Small Elbow Pasta (or whatever you might have in the pantry)
- Toppings: Scallions, Chedder or Colby Shredded Cheese, Sour Cream


Start by browning the meat in a skillet. When finished.. combine all the ingredients (other than the pasta or toppings) in no particular order into a large pot. Bring to a low simmer, reduce heat to medium low and cover. Stir occasionally. Cook for 45 minutes. Serve over noodles with something to dip in it (Pillsbury Grand Biscuits).

Before simmering for 45 minutes

After simmering for 45 minutes


My portion with toppings and a biscuit!



We could all use a hint of more time!
Copyright 2011 A Hint of Thyme.  All rights reserved.

1 comment:

  1. OK, now I have to make some chili. Looks delish Rosey!

    ReplyDelete