There’s nothing like a full belly from a hearty bowl of chili. This is one of the easiest recipes I have and it goes such a long way. People typically only make soup when it’s cold out. You’re supposed to eat chili when it’s chilly, get it? 🙂 But this chili is good on burgers, nachos, hot dogs, literally everything. By popular request, I make this bad boy often.
2 large green peppers
1 large onion
2 29 oz cans of crushed tomatoes
2 cans of tomato sauce
1 can of tomato paste
2 cans of black beans
1 tsp sugar
1 lb ground turkey
2 tsp fajita seasoning
4 cups corn
3 tbsp chili powder
1 tbsp minced garlic
3 tsp sea salt
Dice and sauté the peppers and onion in a large cast-iron pan (if you don’t have cast-iron, any pan will do. But I strongly recommend a cast-iron). Start with the peppers. They usually take a little longer to caramelize than the onions. After they’ve gotten a good sweat on, I add a tsp of sugar and stir. It adds a nice sweetness and helps bring out the goldenness of the onions and char the peppers lightly.
In a large pot, add the crushed tomatoes, tomato sauce and tomato paste. Turn on medium to get the heat moving quickly. Pour the black beans into a large strainer and rinse well to remove the bean water. Add the beans to the pot with the tomatoes.
When the peppers and onions are finished, add them to the pot of beans and tomatoes. In the same pan as the peppers and onions, add the ground turkey. We love this Butterball Everyday turkey. Brian actually had no idea that I use turkey until I added this recipe to my Instagram stories. I think it tastes better than ground beef and it’s definitely leaner. I add a dash of fajita seasoning to add some flavor to the meat.
After it browns, add it to the pot.
This was not a part of my original recipe, but I have recently loved the bright pop of sweet corn in chili so I’ve been adding 4 cups to every pot of chili I make. You can use frozen or fresh corn.
The seasonings are really what drives this baby home. Once all the ingredients are in the pot, add your chili powder, salt, and garlic.
Partially cover on LOW heat, for 3 hours stirring occasionally. Then enjoy!
If you can’t tell, we LOVE our dogs! This 4th of July we wanted them to have something delicious to help keep them cool. So we’ve made home made popsicles for them to enjoy.
1/2 Cup Chopped Carrots
1 1/2 Cup Water
1 1/2 tsp Sodium Free Beef Bouillon
Hand full of dog food
Put water on high heat until it boils. While the water gets going finely chop 1/2 cup of carrots. When the water is ready, add the bouillon. Stir well so it dissolves completely. Then add the carrots. Bring the heat down to a nice simmer for 5 mins to slightly soften the carrots.
Take a hand full of whatever dog food you use and place 3 or 4 kibbles in each ice cube tray. This will add some nice crunch and a familiar flavor that your pup will most certainly enjoy!
Take the pot off the stove and strain the broth to separate from the carrots. I used a measuring cup, but you can use anything with a spout. This will make pouring the broth evenly into the ice cube tray effortless.
While the broth is cooling, take the carrots and add them evenly to each ice cube tray. I used a spoon to do this. You can also add a few ice cubes to the broth to cool it faster.
When the broth is cool, take the measuring cup and evenly pour into each tray.
When the tray is full put it in the freezer! Freeze completely before letting your fur babies enjoy these refreshing pupsicles!
Guac is a staple in our house. Mainly because we celebrate Taco Tuesday almost religiously. This is a simple 10 min guacamole recipe we engineered over the years.
Jalapeño or Crushed Red Pepper (optional)
If you’re feeling spicy, you can add a jalapeño! We’ll be adding jalapeños from our garden just as soon as they arrive! When we don’t have fresh jalapeños sometimes we add crushed red pepper flakes. We like a lot of spice in our life.
Half the avocado and remove the pit. If the avocado is perfectly ripe you should be able to scoop it out using a spoon with ease. Then dice a tomato. Sometimes I cut the end off of the tomato and squeeze out some of the juice before dicing it. This is the best way to keep the guac from getting watery.
Next into the bowl are spices! We started growing fresh cilantro in our herb garden this year. Fresh cilantro is KEY. As soon as I started cutting it I could smell the zest and it was OUTRAGEOUS. My mouth is watering thinking about the cilantro.
Once you’ve cut the fresh parsley and oregano you can add that to the guac along with the salt, pepper, and garlic powder –these ingredients are to taste. So you can go as heavy or as light on them as you wish.
Once all the ingredients are in you can mash it all together.
When to stop mixing the guacamole is a person preference thing. I do not like guacamole that is pureed. I like it a little chunky. So I stop mashing when it starts to look like this.