Leftover Turkey? Try Chili!

Most of us have probably already used that leftover turkey from Thanksgiving, or if not, it is in the freezer waiting for just the right time to be used for a meal.  The other day I realized that I had enough turkey left over to make one more meal and wouldn’t have to freeze any of it!  Since it was an overcast, gloomy sort of day, a pot of chili sounded amazing.  I tweeked my chili recipe and used chopped turkey instead of ground beef.  It was a hit!

2 tbsp. olive oil

1 medium onion, chopped

1 tsp. minced garlic

1-2 hot chili peppers (or to taste), diced

1-2 tbsp. chili powder (to taste)

1/2 tsp. salt

1 large can crushed tomatoes

1 (15oz) can kidney beans, drained and rinsed.

2-3 cups chopped turkey

In a skillet, heat olive oil. Add chopped onion, minced garlic, and hot peppers, cooking until just tender.  Add remaining ingredients and stir to combine.  Place in a crock pot set to low.  Simmer for about 3 hours.   Serve with sour cream, shredded cheese, and corn bread!

Chili Beef & Noodle Skillet Dinner

Skillet dinners have been a favorite of mine ever since my children were little.  There were many times when I needed to be able to put together a quick dinner so that I could take the children outside for play or for a walk before their dad came home.  This recipe goes together fairly quickly and can be put into a crock-pot to keep warm if dinner is going to be a little late.   Sorry, but no pictures this time!

1 pkg. egg noodles (8 oz)

1-1/2 to 2 pounds ground beef  or ground turkey

1 medium onion, chopped

1/4 c. chopped celery

2 garlic cloves, minced (I used 2 tsp. prepared minced garlic)

1 can crushed tomatoes (28 oz)

1 tbsp. chili powder

1/2 tsp. salt

1/4 tsp. black pepper

1 c. shredded cheddar cheese

Cook noodles according to package directions.  Meanwhile, cook the beef, onion, celery and garlic over medium heat until meat is done and veggies are tender. Drain fat off.  Add tomatoes, chili powder, salt and pepper. Stir and cook for about 2 minutes.  Drain noodles and stir into beef mixture.*  Sprinkle with shredded cheese and cover to allow cheese to melt.  Serve with tossed salad, French bread, or cornbread.

*If you choose, place mixture into crock-pot before adding cheese.

Classic Homestyle Chili

Finally!!  Fall-like temperatures have finally arrived!  It’s been so nice lately to be able to open the windows and let in the cool morning breezes.  Gone are the 90 degree days. . .at least until next year.

My family has favorite dishes that they like when the temperatures fall and the days stay cool.  One of these is homemade chili.  I made it tonight for the first time this season, but it won’t be the last!  Topped with grated cheese and sour cream and served with a tossed salad and cornbread, this hearty dish satisfies  the hungry teenagers in my house!  Why not make a big pot for your family tonight?

1 lg. onion

2 tbsp. olive oil

1 clove garlic, crushed

1 lb. ground beef

1 tbsp. tomato paste

1 tsp. chili powder

1-1/4 c. beef broth

1 can (14oz) tomatoes

1/4 tsp. salt

1/4 tsp. black pepper

1 can (15oz) kidney beans, drained and rinsed

Finely chop the onion. Heat the olive oil in a large saucepan; add onion and garlic. Saute until softened, about 5 minutes. Add the ground beef. Cook, stirring frequently, until browned and crumbly.  Stir in the tomato paste and chili powder. Cook for 5 minutes.

Stir in the broth, tomatoes, salt and pepper. Bring to boil, then reduce heat to low and simmer for 20 minutes. Add kidney beans and cook about 5 minutes longer.

Serving suggestions: spoon over rice; top with grated cheese and sour cream; serve with a spoonful of salsa on top.  For an extra bite, add a finely chopped hot pepper to the meat mixture before cooking the 20 minutes.