Cooking by Connie

Wow, it’s October and the frost is on the pumpkin…..well, we’re in Florida and I guess we don’t get frost, at least not this early.  But October is known for many things.  Some are fun: some are funny: some are important.  October is National Breast Cancer Awareness Month.  Please have your mammogram.  I had mine on my birthday month.  It’s important.  On a happier note, October is Spinach Lovers Month and National Book Month.  Since my novel comes out this month, it’s a great month for me.  Yes, I’ve written a novel, The Bonnie Neuk Tea Room.com .  It’s also National Country Music Month.  And best of all is National Chili Month.  Do you know how good a pot of chili can taste? Let’s give it a try.  You can temper it to your taste.  Hot and spicy or mild.

Chili with a Little Heat

1 Tablespoon olive oil

1 pound ground turkey or ground beef

1 medium onion, chopped

1 green pepper, chopped

1-2 cloves of garlic, minced

1 can diced tomatoes

2 celery stakes, chopped

1 can kidney beans, rinsed and drained (either the light or

       the dark beans)

1 small can chick peas rinsed and drained (optional)

1 can  (29 oz) tomato puree *

1 jalapeno pepper, de-veined, seeds removed, chopped if

        you like

2 Tablespoon chili powder

1 teaspoon thyme, oregano and rosemary, crusted

1 Tablespoon cumin

1 beef cube dissolved in ½ cup water

1 teaspoon cayenne pepper (optional) 2 Tablespoons Worcestershire sauce

1 Tablespoon basil

Salt and pepper to taste

Shredded cheddar cheese for topping (optional)

1 Tablespoon onion, chopped for each bowl garnish (optional)

In a soup pot, cook ground turkey or ground beef, onions, green peppers  celery, and garlic, medium heat with a little olive oil.

Drain any excess fat.

Add beans, diced tomatoes, tomato puree, chili powder,

    cumin, beef cubes, Worcestershire sauce and all species.

Bring to a boil, and reduce to a simmer.

Cook for 30-45 minutes or until you reach the desired thickness.

Serve in bowls with shredded cheddar cheese on top

Serves 4-6   Next day it’s even better.

* If you prefer very chunky chili, use another can of diced tomatoes in place of the tomato puree.

Variations: Use any one or more.

• Add 2 Tablespoons brown sugar, 1 Tablespoon instant coffee, and 1 Tablespoon baking cocoa
• Add 1 can (15 oz) black beans, drained and rinsed
• Add 1 can (15oz) garbanzo beans drained
• Add 1 can pork and beans
• Add 1 Tablespoon cumin
• Add 1 can (15 oz) corn, drained
• Add 1 cup chunky salsa either red or verde (green)
• Add 1 can sliced olives, drained
• Add 1 can Great Northern beans
• Add ½ pound sausage, fried, cut in 1 inch piece and drained

Chili is something that you need to fit to your taste. Anything goes.  I have added a few green beans, some turkey sausage or any vegetable.  Experimenting is the name of the game.