Posted by Ashley Copperstone
I hate to be the bearer of bad news, fellow students, but winter fast approaches. Harsh winds are blowing, the air is getting chilly, and frosted ground seems to be just a few days away. I could've sworn I smelled snow near The Local on Van Dam Street last night!
But don't worry, my friends, because the often painful departure of summer means that good things are also on their way. Wonderful things like Saratoga Apple's cider doughnuts, on-campus events like Moorebid and Thanksgiving break are all growing closer and closer. So, put a pumpkin in your window-seat, grab another blanket for your bed (take one off if you live in the dorms!) and bust out the scarves, hats and ugly sweaters because we are diving headfirst into fall.
In honor of autumn, I bring you warm love and happiness in a bowl. Dig deep into your cabinets for a big pot, because tonight is Chili Night. It may sound like a culinary challenge, but don't be scared because chili, while delicious, is possibly one of the easiest dishes to prepare! This recipe is actually the work of my mom and godmother, so be prepared for something that registers somewhere between cleanliness and godliness.
In the interest of pleasing my readers as I have done in the past, this recipe is already gluten free and you can easily substitute the turkey for beef, chicken, tofu, or even just beans and vegetables. After all, chili is chili no matter what you put in it! If time is a concern, you can also start preparing this dish in the morning and leave it in a crockpot to cook until you're ready to eat it later in the day.
Turkey Chili:
1 lb of ground turkey meat
1 14.5 oz can of Del Monte Diced Tomatoes
1 8 oz can of Del Monte Tomato Sauce
1 can of Beans (Any kind will do! Pick a favorite or two)
1 pack of chili mix (Ortega is good!)
1 portabella mushroom, chopped
1 onion, chopped
3 cloves of garlic, crushed
A pinch of Parsley
A pinch of Cinnamon
A pinch of Basil
A pinch of Chili Powder
Salt and Pepper to taste
NOTE: Basically everything works well in chili. If you have any veggies in your fridge that you want to use, just throw them into the chili pot!
Step 1: Heat saut?? pan to medium-high heat and brown meat.
Step 2: While the meat is browning, empty both cans of tomato sauce into a large pot and mix in the garlic and chili mix and put them on medium heat. Alternatively, place this mix into a crockpot on low for 7-8 hours, or high for 3-5 hours.
Step 3: Drain the excess oil off of the meat, and mix this into the chili pot.
Step 4: Brown mushrooms and onions in the saut?? pan used prior, and add them to the chili mix when sufficiently cooked.
Step 5: Mix in the extra spices.
Step 6: WAIT! Stir when needed! Patience is a virtue.
Step 7 (optional): Grab some chips, bread or something else delicious to dip in the chili!
Step 8: When your patience is all but gone and the chili meets your ideal consistency, it's time to eat. Enjoy!