Slow Cooker Turkey Chili

Here in Georgia, we've had a major cold snap this week. We had an ice storm (snowstorm for much of northern Georgia) that cancelled school for two days and threatened to take out the electricity (it did manage to take out the cable and Internet).

Weather like that calls for belly-warming food. Belly-warming food on a diet can be tricky.

Enter turkey chili. Warm, filling, hearty, nutritious, low in fat, it's the perfect Crock Pot meal for winter days.

If you think turkey tastes bad (I used to, until I started using only turkey breast), substitute lean beef or ground chicken. Either way, it's delicious.

And cheap.

Slow Cooker Turkey Chili
makes a lot. ;) (enough to feed three adults and two children twice, plus leftovers)

What You Need:

• 1 lb small red beans (or pinto, or kidney, or whatever you feel like using), dried, sorted through and rinsed (or four cans of beans, rinsed and drained)
• 2 Tbsp olive oil
• 2 large onions, roughly chopped
• 2 large bell peppers, roughly chopped
• 1 lb ground turkey breast
• 2 cans of chili-ready diced tomatoes (do not drain)
• 1 can of tomato sauce (4 oz)
• 8 oz water
• 3 Tbsp chili powder
• 1 Tbsp sea salt
• cayenne pepper to taste (up to a teaspoon for hot chili)
• 2 tsp dark unsweetened cocoa powder
• 1/2 cup brewed coffee (optional, but adds another dimension)
• 1/3 cup masa mixed with 1/2 cup cool water

How it's Done:

1. If you're using dried beans, cook them. If you're using canned beans, rinse and drain them. I use cooked beans almost always. They're a fraction of the cost of canned, and I've got some financial goals to accomplish this year, so it's dried beans for this household. I digress....
2. Heat the oil in a skillet over medium heat. Brown the turkey with the onion and peppers.
3. In the crock of your slow cooker, combine all of the ingredients except for the masa mixed with cool water. That comes later.
4. Cover and cook on low for ten hours. Then, give it a stir, and decide if you want to thicken it up a bit. If so, stir in the masa flour combined with cool water. Cook and stir for a few minutes in the crock.
5. Serve with sour cream and/or cheese, over spaghetti, or with crackers, or however you like your chili. Freeze the leftovers. :)

It Was Supposed to Snow Today.

Day 46.

That's what the weatherman said. Snow. It didn't snow. I live in Georgia, so it's no surprise that we get almost no snow. But I was expecting snow, so I planned a cold weather meal. Thankfully, it really is chilly outside. So the cold weather meal still applies.

Oh -- by the way, I made cheesecake today. For the first time. Ever. I can hardly stand to wait until tomorrow to tell you about my experience, but I must, because I'm supposed to wait until tomorrow before cutting the cheesecake. The flavors have to mellow and combine. It's not easy to be patient. I took tons of pictures. I look forward to sharing them with you tomorrow. :)

For now, something healthier.

Quick Stove Top Beef-Barley Stew

serves 4 to 6, depending on appetite

Ingredients:

• 1 1/2 pounds of stew meat


• 1 Tbsp vegetable oil


• 1 medium onion, diced


• 1 tsp minced garlic


• 1 cup baby carrots


• 2 cups beef stock
• dash of Worcestershire sauce


• 1/4 cup cooking wine


• freshly cracked black pepper to taste


• 2 Tbsp minced fresh parsley


• 3/4 cup uncooked quick cooking barley
  
  

How it's Done:

1. Heat oil in a large skillet over medium-high heat. Add stew meat and brown on all sides.



2. Add the diced onion and the garlic. Cook for a few minutes until the onion softens a bit.



3. Dump in the baby carrots, Worcestershire sauce, and the beef stock. Bring to a boil. Reduce heat to medium, cover and simmer for 30 minutes to allow the carrots to cook.



4. Next, add the barley and return to a boil. Once more, reduce the heat and cook, covered, for 15 minutes, stirring occasionally. During the last two minutes of cooking time, add the parsley and pepper. Because of the rich beef stock, I didn't see the need to add any additional spices, but you're welcome to spice it up a bit if you prefer.



5. Serve with warm dinner rolls or cornbread for a hearty winter meal.