• Chili
  • This makes a large batch and freezes well. You can use ground beef or ground turkey and you can add 1 cup of frozen corn the last 10 minutes of cooking for additional vegetables in the chili.
  • Serves 10-12
  • 2 tablespoons oil
  • 2 onions, diced
  • 2 red peppers, diced
  • 2 celery stalks, chopped
  • 2 pounds ground beef, diced chuck, or ground turkey
  • 6 garlic cloves, minced
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • 2 teaspoons chili powder (or more depending on how spicy you like it)
  • salt and pepper to taste
  • 2 tablespoon brown sugar
  • 2 tablespoon balsamic vinegar
  • 2 cups (1 can) beef broth
  • 1 14 oz. can of kidney beans, drained, and rinsed
  • 1 14 oz. can of black beans, drained, and rinsed
  • 1 14 oz. can of navy beans, drained, and rinsed
  • 1 14-ounce can of tomato sauce
  • 1 14-ounce can of diced tomatoes


In a large stock pot add oil over medium high heat sauté onions until transparent, about 3 minutes. Add red pepper and celery and sauté until the onions are lightly browned, about 3-4 minutes. Add beef or turkey and sprinkle with salt and pepper and cook until lightly browned. With a bulb baster remove any fat. Add garlic and cook for 1 minute. Add remaining ingredients and cook over medium-low heat for hour. Taste for seasoning and serve.

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