Kitchen Sink Chili

October 27, 2010 · 4 comments

Finally I am sharing our favorite way to make chili.   It is already the end of October, I am soooo behind.  Well as they always say, “Better late than never!”

Usually my husband makes the chili in the house, so this recipe is all his own.  I was his Sous Chef in the kitchen for him – we make a great team!

We will pick ingredients we have in the house, it can be really random.  We figure, why always be the same, right?  My motto growing up was, “why be normal?”  I was very successful in living up to that motto, I must say.

So of course we made the chili on Sunday, you have to have chili + Fall + football Sunday baby!

We decided to use turkey burger this time.  I found a cool stock to use, it is cilantro tomato flavor.  We had bell pepper, celery, carrots, onion, garlic, diced tomatoes, kidney beans, corn, mushrooms, tomato paste, black olives, ro-tel, and seasonings.

This was the fun stock we found, it had one of my favorite herbs-cilantro.

We decided to use turkey burger for the kitchen sink chili.  When browned he added garlic and cumin for more flavor.

Here are some of the vegetables we used, they each give off wonderful flavors, and natural sweeteners.

We use black olives in everything, especially chili.  The black olives give a beautiful creamy flavoring to the chili.

When you rinse the canned beans, you remove 70% of the salt on the beans.  So I made sure to rinse them really well, we always try to watch the amount of sodium in our meals.

This is a fun seasoning you can really use in anything,  and will give a delicious spice to the dish.  It says chipotle rub, but it does not need to be used just as a rub.  Get creative with herbs and spices you have in your cupboard.  This rub was creative by a couple in Tucson, Arizona.  If you are interested in the seasoning let me know, I can give you the website info.

Everything is happy together, and ready to make some magic!  We let it cook on low for about 1 1/2 hours.

Time to sit down and watch some football, and eat my husbands’ AAAMMMAAAZZZIIINNNGGG chili!!!

I know people use specific recipes for chili, and you can buy some pretty amazing cookbooks for chili.  Honestly, chili really doesn’t need a recipe, it just needs lots of love!  Find your creative side when you decide to make chili, go outside of your comfort zone.

Until next time,  Come on in, Have a seat,

Hugs, Terra

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  • Moab78

    Ummmm yum on the stock with cilantro. I could eat cilantro on everything! I’m excited to try it. Thanks for sharing. :)

  • http://annajohnston.com.au Anna Johnston

    Cilantro – nice touch :)

  • http://www.designerwife.com/ Lindsay {Designer Wife}

    Why did I read this at 1am?? Now I want chili. Like, now. Looks yummy!!!!

  • http://myfunnylittlelife.com/ Kath (My Funny Little Life)

    I love that you call this “kitchen sink” chili. Thank you for telling that you can remove the major part of the salt by rinsing well, I’m always reluctant to buy canned legumes because I find them so terribly salty. (I use to eat very little salt.) But they’re also so incredibly practical, I find myself soaking and cooking beans for hours (which means I have to plan one day in advance at least for a meal with beans).

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