Not Quite Homemade Chili

by Anne

Well, last Sunday was the Super Bowl. And from what I can tell, it has something to do with football. At least that’s always what they seem to play between the commercials. But really, who knows.

Mysteries aside, ‘tis the season to make chili. While, I usually prefer something completely homemade (like my sister-in-law Claire's Turkey Chili Recipe- yum!), this recipe is not too shabby. It's easy, pretty tasty, and makes enough for a crowd – or, if you don’t want to share, enough for about a week’s worth of single-serving chili. But, really, that just sounds intense.

Anyway, grab a bag of “Darn Good Chili Mix” at the store, a couple cans of tomato paste, and ground chicken, turkey, or beef (all optional but highly recommended). 

Brown the ground meat- add some seasoning during this process or else the chili will taste really meat-y. Eish. Follow the directions on the package for the chili- boiling water, adding mix etc. Feel free to add some ingredients to taste- I usually opt for some extra green pepper, onion, and a can of corn. The mix is good, but if you want it a little spicy, add some chili powder, cumin, and red pepper flakes.

Top with sour cream and cheese like so:

Oh, and serve with some corn bread muffins. I don’t have a picture of the muffins, but they couldn’t be easier, honestly. Buy that oh-so-trusty box of jiffy corn bread mix, add an egg, 1/3 cup milk (I only had heavy whipping cream, so I was forced to use it…sigh), and about half a can of sweet corn. The muffins are kind of crumbly, but delicious.