I have never been a chili person. I never tasted a recipe that appealed to me until one autumn day, back when hubby and I were in our first year of marriage, we went to a local Fall festival and taste-tested the chili cook-off entries. To me, chili was chili and they all tasted the same until we came to one booth that was decorated with trophies and ribbons from past chili cook-off winnings. The apron-adorned man handed us samples and to my surprise, it was delicious! Of course, he wouldn't give his award winning recipe out but I knew what was tantalizing my taste buds: the hint of honey. You heard me right: honey. The subtle hint of sweet to offset the chili spice was amazing. We left the Fall festival and went straight to the grocery store because I was making chili that night. I customized my chili to my own liking because I don't like chunks of tomatoes or onions, so my chili has neither of those. I am not a huge fan of spicy foods but with the hint of honey, I make my chili a little spicier because the contrasting flavors work so well. And I can boast that everyone who has tried my chili has gone back for more.
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| My handy helper |
Ingredients:
1 lb ground meat (I usually use ground turkey)
1 pack hot chili seasoning
1 pack low sodium chili seasoning
1 can corn
4 cans kidney beans
2 cans tomato sauce
1 cup water
1/4 cup honey (or to taste; sometimes I add a drop more to my own bowl of chili)
Start by browning the meat in a large stock pot that has been drizzled with olive oil. Once the meat is browned, add the chili seasoning and the water. Stir together and let simmer for a few minutes. Add the honey and let simmer a few more minutes. Add kidney beans, corn, and tomato sauce and stir together. Add a little more water if it seems thick. Let simmer for about 20 minutes, stirring occasionally. Serve and enjoy the awesomeness! I sometimes even double the recipe and have leftovers or freeze the bulk for later.
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| Amazing Homemade Chili |
