Chili Saturdays’

Saturday’s are my day to chill out with my favorite people and my bowl of chili. Each time I make this wonderful bowl of delishisness I  get excited at the possibilities that await.  For starters, I love enhancing my chili with avocados, shredded cheese, fresh jalapeño peppers and a generous dollop of dill sour cream—Yum Yum.  Plus, it’s a great way to gather the family together, talk without our devices in our hands, and enjoy each other’s company.

 Try my chili recipe and let me know what favorite topping you decide to garnish your dish.

Ingredients for Chili

2 pounds ground turkey

1 tablespoon extra virgin olive oil

1 onion chopped

1 chopped jalapeño

2 teaspoons of salt

1/4 teaspoon chili powder

1/2 teaspoon dried oregano

1 bottle of ragu tomato sauce

1 can 28oz crushed tomatoes

1 can kidney beans

Directions:  In a large Dutch oven add extra virgin olive oil and sauté onions and jalapeños over medium heat, about 5 minutes.  Until onions are translucent.  Add ground turkey, and cook for about 8 minutes.  Add salt, chili powder, dried oregano, tomoto sauce and crushed tomatoes.  Bring all ingredients up to a boil, then reduce heat to low.  Simmer on low for 1 1/2 hours.  Add kidney beans, stir, serve and garnish with you favorite items.  Mine are listed below.