In anticipation of cooler fall weather, staff members at Mount Pleasant Magazine shared our favorite chili recipes. Try them all and take the poll on Instagram @mountpleasantmagazine to help decide the winner.
Stacey McLoughlin’s Chili
Brand ambassador Stacey McLoughlin brought the heat with her go-to.
INGREDIENTS:
• 1 1/2 pounds ground turkey
• 1 small onion, chopped
• 3 cloves garlic, minced
• Two 4-ounce cans green chile peppers, chopped
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon ground cinnamon
• Cayenne pepper to taste
• 2 1/2 cups chicken broth
• Three 15-ounce cans cannellini beans
• 2 cups shredded Monterey jack cheese
DIRECTIONS:
Combine ground turkey, onion and garlic in a large pot over medium heat. Cook and stir until browned, about 10 minutes. Add dry ingredients and cook for 5 more minutes. Pour in chicken broth and 2 cans of beans. Puree the third can of beans in a blender and stir into the chili. Add 1 cup of the shredded cheese. Simmer for 10 minutes, stirring occasionally. Serve with the remaining cheese and cornbread. Serves 4-6.
Sarah Rose’s Chili
Staff writer Sarah Rose cranked up the spice with a recipe adapted from “Creme de Colorado.”
INGREDIENTS:
• 4 pounds of ground turkey
• Two 15-ounce cans of white beans
• Two 28-ounce cans of tomatoes
• One 6-ounce can tomato paste
• One 7-ounce can diced green chilis
• 2 cups chopped onions
• 2 cups green bell pepper
• 3 cloves garlic, minced
• 2 teaspoons ground coriander
• 8 teaspoons ground cumin
• 1 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 2 teaspoons salt
• 1 teaspoon of freshly ground black pepper
• Juice of 1 lemon
• 2 tablespoons of chili powder
DIRECTIONS:
Brown the ground turkey in a skillet and add to a large pot. Stir in tomatoes, beans, tomato paste and green chiles. Heat to simmering. In the skillet, saute onions, green peppers and garlic. Add to the pot, along with the rest of the ingredients. Cover and simmer for 1 hour, stirring occasionally. Simmering for an additional 4 hours is optional. Garnish with sour cream, avocado, cilantro, Tabasco, shredded pepper jack cheese and blue corn tortilla chips. Serves 10.
Shari Sebuck’s Chili
Media consultant Shari Sebuck shared her favorite from Cooking Light magazine.
INGREDIENTS:
• 1 pound ground beef
• 6 ounces hot Italian turkey sausage (casings removed)
• 2 cups chopped onion
• 1 cup chopped green bell pepper
• 8 medium garlic cloves, minced
• 1 medium jalapeno pepper, seeds removed and
finely chopped
• 3 tablespoons tomato paste
• 2 tablespoons chili powder
• 2 tablespoons brown sugar
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 2 bay leaves
• Two 28-ounce cans whole tomatoes, undrained and
coarsely chopped
• Two 15-ounce cans kidney beans, drained and rinsed
• 1 1/4 cups red wine
• 1/2 cup shredded sharp cheddar cheese
• Sliced jalapenos for garnish
DIRECTIONS:
Heat a large Dutch oven over medium-high heat. Add ground beef, sausage, onion, bell pepper, garlic and jalapeno to the pan. Sauté for 8 minutes or until the sausage and beef are browned, stirring to crumble. Add all ingredients to a Crock-Pot and cook on low for 6-8 hours. Serve with cornbread or warm rolls. Serves 8.
By Sarah Rose
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