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 No matter what the weather is outside, my hubby enjoys a hearty and tasty dinner when he comes home from a strenuous day at work. This thick robust turkey chili from Taste of Home is the perfect recipe to satisfy his “hungry man” appetite!
1 pound lean ground turkey
3/4 cup chopped onion
3/4 cup chopped celery
3/4 cup chopped green bell pepper
1 (28 ounce) can diced tomatoes, undrained
1 (26 ounce jar meatless spaghetti sauce
1 (15-1/2) ounce can hot chili beans
1-1/2 cups water
1/2 cup frozen corn
2 tablespoons chili powder
1 teaspoon ground cumin
1/8 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce)can pinto beans, rinsed and drained
Sour cream (optional)
1. In a large nonstick skillet over medium heat, cook the turkey, onion, celery and green pepper until the meat is no longer pink and the vegetables are tender; drain. Transfer to a 5-quart slow cooker.
2. Stir in the tomatoes, spaghetti sauce, chili beans, water, corn and seasonings. Cover and cook on High for 1 hour.
3. Reduce the heat to Low and cook for 5 to 6 hours. Add the kidney beans and pinto beans; cook for an additional 30 minutes. Garnish with the sour cream, if desired. Makes 12 servings.
Emily
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 It’s that time of year when chilly temperatures have me thinking chili. I especially like how easy and convenient this recipe is. I just put it all together in the morning and when dinner time rolls around my family enjoys a delicious hot meal in minutes!
1-1/2 pounds lean ground beef
1 (10-3/4 ounces) can condensed tomato soup
1/2 cup water
1/4 cup chili powder
2 teaspoons ground cumin
2 cloves garlic, minced
1 cup chopped onion
2 (15 ounces each) cans red kidney beans*, rinsed and drained
1 (14-1/2 ounces) can diced tomatoes
1. In a large skillet over medium-high heat, cook the ground beef, stirring often to separate the meat, until well browned. Using a slotted spoon, transfer meat to a 3-1/2-quart slow cooker.
2. Add the remaining ingredients to the meat in the slow cooker; stir. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours. Makes 6 servings.
* If your family (like mine) doesn’t like kidney beans just substitute 2 cans pinto beans in place of the kidney beans.
** Serve with hot cornbread muffins for an even heartier meal!
Emily
Emily's Favorite Recipes:
 Sink your teeth into this hearty all-in-one dish for a real taste treat; not just once, but twice!!
1 pound lean ground beef
2 (15 oz) cans chili with beans
1 (8 oz) can tomato sauce
1 (2-1/4 oz) can sliced ripe olives, drained
1 (4 oz) can chopped green chilies
1 teaspoon chili powder
2 cups shredded cheddar cheese,divided
1 (32 oz) package frozen Tater Tots
1. Cook the beef in a large skillet over medium heat until no longer pink. Add the chili, tomato sauce, olives, chilies and chili powder; stir to combine. Divide mixture evenly between two greased 8-inch square baking dishes.
2. Sprinkle each dish with 1/2 cup of the cheddar cheese; top each with 1/2 of the Tater Tots. Cover and freeze one casserole for up to 3 months.
3. Bake the remaining casserole, covered, at 350 degrees F for 30 to 35 minutes or until heated through. Sprinkle with 1/2 cup of cheddar cheese; bake an additional 5 minutes or until cheese is melted.
To use frozen casserole; remove from the freezer 30 minutes before baking (do not thaw). Bake, covered, at 350 degrees F for 1-1/4 to 1-1/2 hours or until heated through. Sprinkle with 1/2 cup of cheddar cheese and bake an additional 5 minutes or until the cheese is melted. Each casserole makes 6 servings.
Emily
Emily's Favorite Recipes:
 Whether you’re having a party or spending time with family, this dip is the perfect snack!
1 (16 oz) loaf processed cheese (Velveeta), cubed
1 (15 oz) can chili (no beans)
Chopped green onions, (optional)
Tortilla chips
In a 2 quart microwaveable bowl, combine cheese and chili. Cook on High for 6 to 8 minutes, stirring every 2 minutes, until cheese is melted and smooth. Sprinkle with onions, if desired. Serve with tortilla chips. Makes 10 to 12 servings.
Emily
Emily's Favorite Recipes:
 For your next get-together with family or friends, try this flavorful, meaty chili. It is so easy-to-make and can be served right from the slow cooker!
8 bacon strips, diced
2-1/2 pounds beef stew meat, cut into bite-size pieces
1 (28 oz) can stewed tomatoes, undrained
1 (14-1/2 oz) can stewed tomatoes, undrained
2 (8 oz) cans tomato sauce
1 (16 oz) can kidney beans, rinsed and drained*
1 cup chopped celery
1 cup chopped sweet onion
1/2 cup chopped green pepper
2 tablespoons dried parsley flakes
1-1/2 tablespoons chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon coarse ground black pepper
1. In a large skillet over medium-high heat, cook bacon until crisp; drain on paper towels. Add beef to drippings in skillet and cook over medium heat until browned. With slotted spoon transfer beef to a 5-quart slow cooker.
2. Add the cooked bacon and all remaining ingredients; stir together to combine. Cover and cook on Low for 9 to 10 hours or until meat is tender, stirring occasionally. Makes 16-18 servings.**
* 1 (15.5 oz) can chili hot beans, undrained, may be substituted for the kidney beans, if desired.
** Left-over chili can be frozen in a tightly sealed freezer container for 1 to 2 months. When ready to serve just thaw and reheat.
Emily
 Chunky pieces of beef, a few vegetables and some flavorful seasonings are all this chili needs! It’s perfect for those family members who don’t like beans!
2 tablespoons vegetable or canola oil
2 pounds beef chuck, cut into bite size chunks
2 large onions, chopped
2 ribs celery, chopped
2 garlic cloves, pressed
1 (28 ounce) can diced tomatoes, undrained
2 cups water
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon ground black pepper
1. In a 6-quart Dutch oven, heat 1 tablespoon of oil over medium heat. Add 1/2 the meat and cook until meat is brown on all sides, stirring occasionally. With a slotted spoon, remove meat to a bowl reserving the pan drippings. Add remaining 1 tablespoon of oil into the reserved pan drippings. Heat until hot, add remaining beef and cook until brown on all sides, stirring occasionally. With a slotted spoon remove meat to the bowl, reserving the pan drippings.
2. Stir the onions, celery and garlic into the pan drippings. Cook over low heat until tender, about 5 minutes.
3. Return the beef to the Dutch oven. Stir in undrained tomatoes, water, cumin, oregano, chili powder, salt, red pepper and black pepper. Bring to a boil; reduce heat and simmer over low heat for 2 to 3 hours or until beef is tender. Stir occasionally to prevent sticking. If needed, add additional water 1/2 cup at a time for desired consistency. Makes 6-8 servings.
 Since my husband is a real meat and cheese lover, this recipe really hit the spot with him!
1-1/2 pounds ground beef chuck*
2 cups beef broth**
1 (6 ounce) can tomato paste
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons chili powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1-1/2 cups elbow macaroni
8 slices bacon, fried crisp; drained and crumbled
1 (8 ounce) package cheese (cheddar or Mexican blend)
1. In a large skillet, brown ground chuck until well done; drain and return to the skillet. Stir in the beef broth, tomato paste and spices. Cover and simmer on low heat 5 minutes, stirring occasionally.
2. Cook elbow macaroni according to package directions; drain and add to the meat mixture in skillet.
3. Stir in crumbled bacon and cheese. Continue cooking on low heat until cheese is melted. Makes 6 servings.
* I recommend ground chuck because it contains less fat than regular ground beef. However, you may use either one with this recipe.
** You may substitute 2 beef bouillon cubes dissolved in 2 cups hot water for the beef broth.
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