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Recipes: Heather’s Hot and Hearty Chili

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There are as many chili recipes as there are chili cooks, I’d guess.
Heather from Chicago sent us her tasty version, an excellent choice for the
holidays whether you’re serving yourself, your family, or a crowd.

What a nourishing meal chili is, filled with beans, tomatoes, spices, and
meat (ground turkey works too). And how flexibly chili accepts additions
and substitutions. Try a meatless chili by chopping a small eggplant and
frying it with the onion until it softens. Or add chopped veggies such as
green peppers to this recipe.

Making Heather’s chili is a good time to try turmeric, a spice known for
its significant anti-inflammatory properties. Read more about turmeric’s
health benefits here, pick some up at your grocery, and start adding a
little to your scrambled eggs, stews, casseroles, and soups.

Ingredients
1/2 pound lean ground beef
1/2 medium onion, diced
1 teaspoon hot curry powder
1 teaspoon cumin
1/2 teaspoon freshly ground black pepper
Dried red pepper flakes, to taste
14.5-ounce can diced tomatoes
14.5-ounce can spicy chili beans
Salt to taste

How to make it
• In large pot, brown ground beef and onion over medium heat, draining
off any fat.
• Add curry, cumin, black pepper, and red pepper (plus 1 teaspoon
turmeric if you’re using) and cook a few more minutes.
• Add beans and tomatoes and stir.
• Reduce heat and simmer, covered, for 15 to 20 minutes.
• If the chili is too liquid, continue cooking for another 10 minutes
with the lid off.

A dollop of low-fat sour cream provides a creamy counterpoint to the chili
spice.

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