Ryan's Chili {With Homemade Seasoning}

Remember when we used to eat food besides chicken? I think we're starting to forget that time in life. Chicken noodle soup, chicken nuggets, chicken salad, chicken sandwiches, grilled chicken - you get the idea. We may begin clucking and developing an interesting walk soon.

But back in the day - like December - we used to eat things like chili. And lasagna. And tacos. And eggs. And turkey burgers. {You get the idea.} And chili, interestingly enough, is one of Ryan's signature dishes. When I told him I wanted to put the recipe on the blog, he asked why. Said everyone knew how to make chili.

Ummmm, everyone except your wife! True story. White chicken chili? Oh yes. Plain chili? No clue. Maybe I'm the only one on the planet, but in case I'm not, I thought I'd share the recipe. And in case I am, well, now I have the recipe right here so I can make it myself instead of saying, "Hey I'd love to have chili. Can you cook tonight?"

And maybe, just maybe, in the not too distant future, we can eat this again right here in our very own house!!

I love this recipe because it has a bit of kick, but not too much {unless, of course, you have a faulty gallbladder and then for the love of Pete, do NOT eat this}. It's quick and easy to put together, tastes even better the longer it simmers, and is perfect for a chilly {ha! See what I did there?} winter night.

And if we're being entirely fair, I also love this recipe because Ryan makes it, and let's be honest: no matter how much you love to cook, sometimes a meal just tastes better when someone else makes it.

Ryan's Chili with Homemade Seasoning

* 1 pound ground turkey
* Chili Seasoning {recipe below} or 1 packet of purchased seasoning
* 1 46-ounce bottle of tomato juice
* 1 28-ounce can of diced tomatoes with onions and chilis
* 1 15-ounce can of chili beans with or without starter sauce

Brown the turkey and add the chili seasoning. Combine all ingredients in large stock pot and bring to a boil. Lower heat and simmer for at least a half hour or up to several hours. Serve warm with shredded cheese and crackers or cornbread on the side. 

A Few Tips:
 
* We use ground turkey in place of ground beef, but you could certainly use ground beef if you prefer. We add the seasoning to the meat after it is browned

* Here is the recipe for the chili seasoning, which cuts down on preservatives and other such things, but if you prefer to purchase a packet of seasoning, you certainly can: 3 Tablespoons chili powder, 1 1/2 teaspoons cumin, 1 teaspoon garlic powder, 1 1/2 teaspoons of seasoned salt. If you want a little extra heat, add some cayenne pepper.

* If you get a can of plain diced tomatoes, you can always chop up an onion to add to the soup. Or if you just really like onion, you can use both!

* We use the chili beans with the starter sauce because it has some extra seasoning and Ryan likes that. But you could use plain beans, and if you hate beans, you could leave that part out altogether, although your chili won't be quite as thick.

* Besides cheese, you could use sour cream {or Greek yogurt}, green onions, or tortilla chips as a garnish. You can serve this with crackers, cornbread, garlic bread, or even over baked potatoes if you want!

* This does reheat nicely for leftovers!