It’s soup season over here. We’ve had some mornings below freezing, frost on the ground, and one dusting of snow. So that means all the warm soups and comfort foods are starting to show up in my meal rotations.
I originally posted this recipe 14 years ago, so the post needed to be updated. This has been our go-to recipe for chili over the years, and it’s named after Craig because he loves chili.
When I made this the other day, I started this recipe in the morning and let it cook down for about 4 hours to yield the best flavor and texture. I am not a fan of red kidney beans, so there are no red kidney beans in my chili. The recipe comes together very quickly, and the flavor that results from cooking it for 4 hours is so good!
Craig’s Chili
Ingredients
1 pound lean ground turkey
1 medium onion, chopped
1 green bell pepper, chopped
2 cups celery, chopped
2 (28 oz.) cans diced tomatoes
2 (10 oz.) cans Rotel diced tomatoes with green chilies
2 teaspoons ground cumin
1 tablespoon chili powder
1 (15.5 oz.) can pinto beans, drained and rinsed
1 (15.5 oz.) can black beans, drained and rinsed
1 (15.5 oz.) can white kidney beans, drained and rinsed
1 package chili seasoning mix
Salt to taste
shredded cheddar cheese, sour cream, chopped green onion (for garnish)
Directions
1. In a skillet, brown turkey; drain and set aside.
2. Heat a small amount of cooking oil in a large pot over medium heat. Add onion, green pepper, and celery and saute briefly.
3. Stir in the diced tomatoes. Add cumin and chili powder, to taste, and cook for about 8 minutes or until vegetables are tender.
4. Add the beans, browned meat, and chili seasoning.
5. Partially cover, and let simmer for 3.5 – 4 hours.
6. Serve with cheese, sour cream, and green onions.
