Hello Lovelies! As the weather has begun to cool a bit (lower 90s instead of upper), I’ve been craving two things: pumpkin and big bowls of warm soup. Growing up my mom made chili in the cooler months at least once every week, and now it just tastes “homey”. Today I’m adding a little Texas into the recipe with smoked meat and hatch chilis. I refuse to give up the beans though, I still hold onto the opinion that beans are a necessity in chili. So without further ado, an Arkansas raised girl’s take on Texas chili…
Texas Chili (With Beans!)
Makes about 6-8 servings
1/2 Onion chopped
1 Tsp. cinnamon
1 Tsp. cumin
4 oz Hatch chilis chopped
3 Cloves of garlic crushed
2 (15oz) Cans of fire roasted tomatoes
2 (15oz) Cans of white kidney beans
1.5 Cups of chicken broth
1 Pound lean ground turkey
1/2 Whole smoked chicken, shredded (Whole foods carries them by the rotissorie chicken)
Directions: First add onion, spices, chilis, garlic, 1/2 cup of broth, and tomatoes to a blender. Blend until smooth. Add mix to the stove top to simmer until it thickens and turns a deeper shade of red. In a separate skillet heat a couple tablespoons of oil, then brown the meat, breaking it up as it cooks. Stir in the tomato mixture, smoked chicken, beans, and 1 cup of chicken broth. Simmer mix about 10 minutes for flavors to marry. Serve with sour cream and a side of pumpkin cornbread. I added 2Tbps of chopped fresh rosemary to the cornbread and it was wonderful…. Wonderful!
Enjoy with a fire in the fireplace, an excellent movie, and the very best of company.