I love to eat. You probably already knew that. But what you might not know is that I also love to cook. An Everlasting Meal had a really big impact on the way I think about cooking so when I made a pot of chili last week, I ended up eating it several different ways throughout the week: nachos, chili cheese nacho fries (say what???) and even on a baked sweet potato. It was an easy, completely customizable dish that would be perfect for your Super Bowl party. You just have to throw the chili in the slow cooker and get the toppings together so your friends can serve themselves. By the way, this was the first time I added pickled onion and pickled jalapeño, and you should too. Trust me! These two simple ingredients took the dish from good to delicious.
photo: Christina Mitchell
Chili:
1 pound ground turkey
1 Tablespoon garlic powder
1 teaspoon cumin
1 teaspoon cayenne
1 teaspoon chili powder
1 can tomato paste
1 can diced tomatoes
1 can kidney beans
Heat a couple teaspoons of oil in a pan. Brown the ground turkey with the seasonings. Add the cooked turkey and the other ingredients to the slow cooker. Pour in some water if it seems too thick. Cover and cook for 6-8 hours on low or 3-4 hours on high. Adjust seasoning, if needed.
For the base:
tortilla chips, potatoes (baked or sliced and fried), sweet potatoes (baked or sliced and fried)
Toppings:
avocado, shredded cheese, sour cream, limes, pickled jalapeños, pickled onions, etc.
To assemble:
Choose a base, spoon some chili over it and go crazy with the toppings. Enjoy!
Christina Mitchell
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