Grandma's Chili
A hearty chili whose spice can be varied. Serve with cornbread and salad for a warming meal on a cool night. As most dishes like this, it is even better the next day when flavors meld.
Preparation Time: 10 minutes
Cooking Time: 60 minutes
Servings: 6
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Ingredients:
1 Tbs. olive oil
1 medium onion, chopped
1 tsp. salt
3 cloves garlic, pressed
1 lb ground turkey
1 can red kidney beans
1 (28 ounce) can of tomatoes; chopped, diced or crushed to your taste
1-3 Tbs. chili powder
dash cayenne (optional)
shredded cheddar (optional)
Directions
Sauté onion for 2 minutes in olive oil over medium heat in a Dutch oven. Add salt and allow moisture to release from onions stirring occasionally for 5 minutes. Add garlic and stir constantly for 1 minute. Do not allow garlic to brown. Add turkey and cook until no longer pink, stirring to crumble and scrape bottom of Dutch oven. Drain in an colander if there is a lot of grease. Return to hot pan and add tomatoes, kidney beans and chili powder. Bring to a boil, reduce heat and cover; simmer on low for 1 hour. Adjust chili powder and salt. Add cayenne if desired.
Serve with shredded cheddar.