The holidays have passed 🙌, but the weather is absolutely freezing in Michigan, how is it where you live??? Football season is in full swing (Go Buffalo Bills) and my hungry husband is so hungry 😆. I’m looking forward to decorating for Valentine’s Day, but until then I am focusing on comfort food recipes that bring warmth to my favorite guy. Red’s Homemade Chili Recipe is a less spicy, more tangy version using smaller red beans for easier digestion for all folks. It goes great alone, over rice, with tortilla chips, or even with just a piece of homemade crusty Italian bread. I hope you give my chili recipe a try soon (it’s also good for you).

A Little About Red’s Homemade Chili Recipe

There is nothing like the aroma of homemade chili coming from the kitchen when you walk in from taking down those darn Christmas lights in the freezing temps. Red’s chili is perfect for grabbing a small bowl just to warm up those fingers. I do want to note that this is a “mild” chili recipe that even children, or more sensitive folks (such as me) can tolerate easily. I might be a spicy redhead, but my chili is anything but 😆. However, of course you can always add in your favorite hot peppers, or spicy seasonings if you like it hot. Speaking of hot…

One of the best tips I learned along the way cooking with my husband of 32 years is that you don’t have to use kidney beans for chili 😲. Rick taught me how to make red beans and rice way back in the 90’s from when he lived in Louisiana, and I literally fell in love with him- I mean “red beans” in lieu of kidney beans. Red beans are smaller, the skin is thinner, but they still give the same great taste. So…I guess you could say my secret is small red beans. You can find red beans right next to the kidney beans at the grocery store. Oh, one more thing….don’t forget that chili goes great on hotdogs! I bet you’re craving chili dogs right now aren’t you?

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Yield: 8-10

Red's Homemade Chili Recipe

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Red's Homemade Chili Recipe is a mild, yet tangy version that uses red beans to help with texture for finicky eaters, which also aids in digestion.

Ingredients

• 1 Tablespoon olive oil
• 5 fresh garlic cloves minced
• 1.5 pounds Costco ground turkey (or beef))
• 1 large sweet onion (diced small)
• 4 celery stalks w leaves too (diced small)
• 1 large green bell pepper (diced medium)
• I didn't have mushrooms but they would be yummy!
• 1 V-8 can (11.5 oz.)
• 1 can tomato sauce (8 oz.)
• 1 can of water (8 oz.)
• 15 oz. chicken stock
• 1/2 cup medium salsa
• cumin 1-2 teaspoons
• paprika 1 teaspoon
• chili powder (1 Tablespoon)
• garlic powder (a dash)
• onion powder (a dash)
• parsley (at least 1 Tablespoon)
• 2 Bay leaves
• Dash of Worcestershire
• S & P to your taste
• 2 cans of small red beans - NOT KIDNEY BEANS (no need to rinse or drain the juice-the liquid helps thicken everything & adds vitamins)

Instructions

This is a large batch, so split it in two if you are only cooking for four or less.

Start by sautéing the ground turkey, olive oil, & garlic. Make sure to get the ground turkey crumbled as much as possible so it distributes evenly throughout the chili. Add veggies next, along with liquids & spices last. Simmer at least an hour.

Be careful of Bay leaves they can be a choking hazard. It's best to remove them after cooking.

We eat our chili over rice, or with just some crusty Italian bread. Another way is with corn chips 🤩 or tortilla chips.

Or chili dogs!! 🌭

Hey ... 👋🏻 don't forget a avocado, sour cream/Greek yogurt, or cheese as toppings!

Notes

This is a large batch, so split it in two if you are only cooking for four or less.

I will be back next Wednesday with “My 91 Year Old Dad’s Thrift Store Furniture Living Room Makeover”!!!

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