Chili Con Carne-Quick & Easy
Chili
Ingredients
1 tablespoon olive oil
1 large onion, finely chopped
3 cloves garlic
1 pound ground turkey
1 pound ground buffalo or beef
2 cans, 14.5 ounces each, diced tomatoes
1 can, 6 ounces tomato paste
1 tablespoon ground red chili flakes
2 tablespoons ground cumin
2 cups water
sea salt and black pepper to taste
2 cups cooked kidney beans
8 ounces shredded sharp cheddar cheese
1 pint sour cream
1 14 ounce bag Fritos corn chips (optional)
Directions
In a large pot, heat the olive oil and fry all the onion except 1 heaping tablespoon until the onion until soft and transparent. Add the smashed garlic cloves, red pepper flakes, salt, black pepper, and cumin. Stir constantly for 30 seconds, then add the ground meats. Cook the meat until brown all over, making sure to chop up the meat into small crumbles with a wooden spoon as you stir frequently.
Add the tomato paste and stir to coat the ground meat. Add the diced tomatoes, stir, bring to a boil, then reduce heat to simmer, cover, and cook for 45 minutes, stirring occasionally. Stir in the kidney beans and cook for five more minutes to allow the beans to warm.
Ladle the chili into individual soup bowls and top each bowl with shredded cheese, a heaping tablespoon of sour cream, and finally, the remaining raw onions. Top with corn chips, if desired.
Serve immediately with slices of a fresh or toasted French baguette, saltine crackers or corn bread, and your favourite beer or margarita. Please try my margarita recipe. I’ll be shocked if you don’t love it!