When I think of fall, I think of football, and when I think of football, I think of CHILI. I don’t even like football, but I LOVE chili! I grew up eating chili, and it always makes me think of my dad.
So, I’ve spent years trying to perfect a chili that I can call my go-to. While I have about four different chili recipes that I cook each fall, this one is definitely my favorite (adapted from a Martha Stewart recipe).
Chances are, a few different boyfriends have tasted this, and if you date me, you’ll be added to the list. But seriously, it’s a crowd pleaser. Husbands and boyfriends, you will thank me.
INGREDIENTS
- 3lbs of turkey (I like breast tenderloins, but ground is great, too)
- 2 medium onions, chopped
- 2 jalapenos, chopped
- 4 strips of bacon
- 1/4 c garlic, minced
- 3tb chili powder
- 3tb unsweetened cocoa powder
- 1c water (I use homemade stock, or feel free to toss a cup of beer in there)
- 4ts ground cumin
- 2tb molasses (sub with brown sugar, if needed)
- 2 28oz cans whole tomatoes
- 3 15 oz cans of beans (I use kidney or pinto)
This is the awesome part — use your crock pot! Cook the meat first: brown ground meat, or pop the tenderloins in the oven for 20 minutes, just to get the cooking started. Cook the bacon until crispy, and crumble it into the pot. Toss all the ingredients in, and set on low for 6 hours. Easy!
If you’re using the tenderloins, I put them in the crock pot whole, then after about 4 hours of cooking, I shred the meat and put it back in to soak up the spices.
Top it with chips, cheese, avocado, guacamole, sour cream (plain Greek yogurt for my ladies on a diet) — whatever you please!. This chili is good for you, and your guy will absolutely love it!
The Bitter Lemon 
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