Tori’s Writing Hole

I have gotten raves before about my cooking. My pasta with homemade marinara has rated a "yum" factor of about 4 out of 5 stars I figure, and my baked goods are gobbled in about the same time it takes to make them.

I have never had so many compliments for these delights, however, as I have for my chili. An evolved recipe passed down and modified for three generations (my grandfather, my mother and now me) - my chili may not be "authentic" or typical, but it is delicious. I’ve never written it down before, but here goes (the more organic ingredients used the better):

Tori’s Turkey Chili

• 1 pound ground turkey
• 1 small onion, chopped
• 1 large can crushed tomatoes
• 2 cans ROTEL (or similar) diced tomatoes with green chilis
• 2 c water
• 1 tbsp (or more to taste) chili powder
• 1 tsp cumin
• 1/2 tsp celery salt
• 1/4 tsp oregano
• few grinds freshly ground black pepper
• 2 c (15 oz) pinto beans, drained and rinsed
• 1/2 c whole wheat elbow macaroni
• grated sharp cheddar cheese to garnish

Combine tomatoes, spices and water in a large crock pot. Rinse and drain beans and add to tomato mixture. Brown turkey and onions in small frying pan (spray with a little non-stick spray before cooking). Drain any remaining liquid from onions and turkey, and add to crock pot. Stir thoroughly and set to cook - about 4 hours at "low" heat. 30 minutes before serving, add macaroni and stir. Cook for remaining 30 minutes, then serve with cheddar cheese on top.

Enjoy!

Tags: chili, beans, tomatoes, crock pot, cooking

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