• Faith Broussard Cade

Your New FAVORITE Chili!


On a blustery Atlanta day like today, nothing could be more perfect than a warm, hearty bowl of comforting chili. Yeah, yeah, I know its only 38 degrees outside, but the windchill is 30 degrees, which is pretty darn close to freezing to this southern Louisiana girl. I'm literally chilled to my bones.


To. My. Bones. Y'all!!



All I can think about is cuddling up with a bowl of chili, a sweet cornbread muffin (or 3, but who's counting), a cold glass of sweet tea, and my heated blanket that mama got me for Christmas 2 years ago. It's the simple things in life that really matter. 


And you can't have chili without cornbread. EVERYBODY knows that. I may be a #foodsnob about a lot of things.  I will not serve store- bought cake or desserts at my house. I will not have people over for dinner if I haven't personally prepared everything from scratch. #NoJudgmentZone But cornbread is a completely different story. 


My entire life I watched my granny, Willa Mae Nicholas, make cornbread from Jiffy corn muffin mix, and it is without a doubt the best cornbread I've ever tasted. Y'all know the saying, "If it ain't broke, don't fix it!" Of course granny added her own special touch to that boxed cornbread mix which pushed it over the top and I promise you won't regret it if you follow her lead. Take that boxed mix and add 3 tablespoons of sugar and 1/4 cup melted butter to the batter. If you wanna get real fancy, replace the milk in the recipe with Carnation evaporated milk. Bake according to the instructions, and graciously accept all the oooohhs, ahhhhhs, and compliments headed your way.



Now let's get down to business and make some chili. This recipe uses ground turkey since we don't do beef at our house, but you can easily substitute ground beef for the turkey. It's still delicious! Throw this one- pot wonder together and Enjoy!!



 



Your Favorite Chili


What You Need:


2 lbs ground turkey

2 tbsp salt

1 tsp black pepper

1 tbsp Tony Chachere's Creole Seasoning

1 cup frozen onion and pepper mix

2 tbsp minced garlic

2 packets McCormick's Original Chili Seasoning

1 tbsp garlic powder

1 tbsp onion powder

1/4 cup dark brown sugar

6 oz can tomato paste

15 oz can tomato sauce

10 oz can Rotel tomatoes with green chiles

1 cup canned cannelini beans

1 28 oz can Bush's brown sugar and hickory baked beans, undrained

1 cup canned red kidney beans



What To Do:


1. Add turkey, salt, pepper, and creole seasoning to a large sauce pan.

2. Brown turkey on medium high heat until no longer pink. Drain.

3. Add remaining ingredients to the turkey and stir until well combined.

4. Reduce heat to medium and allow chili to simmer for 35-40 minutes. 




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