A 'chili' weekend.....

When the weather turns cold I start cooking soup. In an effort to keep things lighter and healthier, I gravitate toward broth-based soups. A couple of days ago, I made homemade chicken vegetable and have been slurping on it for the past few nights. Yum! For this weekend though, I am making my absolute favorite cold weather food--chili. I LOVE chili...the meat, the beans, a little heat....mmmmmm.

But in order to have it to eat for the weekend, I will make it today. I believe that certain foods do get better when their ingredients are allowed to mingle for a day or two. Chili is definitely one of them. The beauty of chili, too, is that as long as you have the basics--tomatoes, spices and some beef/chicken broth, you can add whatever you want and make it truly your own! Extra meat, no meat, black beans instead of kidney beans or no beans at all, add some corn or extra onion. How 'bout some funky chili peppers that you found at the market? Beer? Zucchini? Absolutely!!! Chili is a cooks ultimate free-for-all dish. Then there are the toppings or no topping at all. Mine always comes with a side of homemade cornbread and that's all. This is my base recipe and usually I don't veer too far from it because I don't see how you can improve on perfection! But add to it whatever you like--that's the joy of this recipe!

One Pot Chili

1 Tbls canola/olive oil (whichever is fine)
1 medium onion, chopped
1 1/2 lbs ground beef or turkey
3 garlic cloves, minced
1 small can diced green chiles
2 1/2 Tbls chili powder
1 (28oz) can cup up peeled tomatoes, undrained
1 (15oz) can dark red kidney beans, rinsed and drained
1 (15oz) can black beans, rinsed and drained
1/2 tsp salt
1/2 tsp pepper
grated cheeses, sliced green onion, sour cream, cilantro, etc for toppings, if desired.

In a large stock pot, heat oil until hot. Add onion and cook over medium heat, stirring, until onion is soft, about 5 minutes. Add ground turkey or beef and cook til just done. Add garlic and cook for another 2 minutes.

Stir in chiles, chili powder, tomatoes with their liquid, beans, salt and pepper. Heat to boiling, stirring. Reduce heat to low and simmer, uncovered, 20 minutes. Eat immediately or if you can, let the chili cool and refrigerate til next day. Reheat slowly, serve and top with cheese, sour cream or whatever you want!