Even if it doesn’t quite feel like fall yet in LA, doesn’t mean you can’t enjoy some fall classics. Some of my ultimate fall favorites are pumpkin spice lattes, apple cider, cranberry relish and chili. Last year, I can’t tell you how many crockpots full of chili I made. It freezes well, so it’s perfect for multiple meals. Thankfully you can make an amazing batch of chili with only a few key ingredients! I like to start with my mom’s recipe but add a few of my own special ingredients.
1 pound ground turkey, browned
1 8 oz. can tomato sauce
1 12 oz. can petite-diced tomatoes
2 12 oz. cans Kidney beans, undrained
1 envelope McCormick’s chili seasoning
2 tsp. nutmeg*
3 shakes of Tabasco sauce*
Yes I use McCormick’s chili seasoning over making my own seasoning mix. I like the ease of the package but more importantly I like the flavor. My two special ingredients are the nutmeg and Tabasco sauce. The nutmeg adds warmth to the chili and a true spice of the holidays. After I brown the ground turkey, I simply combine all the ingredients into a crockpot and simmer for four to six hours. If you don’t have a crockpot, combine all ingredients in a stockpot or Dutch oven. Bring to a boil and then simmer for two to three house. The left picture turns into the right after a couple of hours as the ingredients reduce.
Top with traditional finishers such as cheddar cheese, sour cream and oyster crackers. I decided to crumble Gorgonzola cracker crisps into my bowl to add another flavor dimension! Happy cooking and happy fall!