I know I have talked about my love for Rachael Rays Veg Head Chili on this blog before. It is a Friday night staple around this house. My husband, the big meat-eating manly man, has said several times, that he likes this vegetarian chili better than any meat chili he has had. Talk about a win of a recipe! Well, that chili recipe will always be in my back pocket, especially for Friday night dinners (we kick it old school as Catholics and don’t eat meat on Fridays), but I now have a new meat chili recipe for any other time we want a meat filled batch. It was a turkey chili recipe I found on allrecipes.com, but as always, I adjusted based on our tastes and what I had on hand, here it is:
The BEST chili recipe EVER
1 lb lean ground beef
1 medium onion, diced
1 (heaping) tbsp chili powder
1/2 tbsp garlic powder
pinch of salt and pepper
1 can tomato soup
1 can red kidney beans, drained
1 can black beans, drained
1 cup medium salsa
Brown the ground beef in a fry pan, seasoning with salt and pepper, drain the fat. Add the onions and cook for 2-3 minutes over medium heat. Add the chili powder and garlic powder, cook for another 2 minutes. Combine meat mixture, beans, salsa and tomato soup in a slow cooker, and cook on low for 7-8 hours.
Serve with grated cheddar cheese and sour cream
It is creamy and sweet from the tomato soup, and if you like it a little spicy add some hot sauce to your own bowl, or kick the salsa up a notch to hot if you like. Nothing is better on a cool day than a hearty bowl of chili, and fall is just around the corner! And chili is always a budget friendly meal that can feed a lot of people.