Calling all cold fronts

I absolutely love cold and crisp weather.  I also love that I know when it's coming.

I think a major reason I became a meteorologist (and wanted to be one since I was 10) was because I always wanted to know why.  Why is the wind changing direction?  Why is it not snowing in TX?  Why am I the only third grader that cares this much about the weather?  I'm pretty sure my mom got sick of me asking questions.

As I've become older, I've improved my forecasting skills and also my cooking skills.  This lovely combination allows me to plan meals somewhat according to the weather.  This recent blast of cold air behind a front that went through (28 degrees at my house this morning, by the way) encouraged me to make some chili.  Nothing says winter in Texas like chili.

This recipe is actually adapted from a weight watcher recipe -- it's really easy to make & tastes good but is low in fat and cals!

Serves 4-6

1/4 c oil (either olive or canola)
1 large onion chopped
2 cloves garlic pressed
1 large green pepper
1.5 lbs ground turkey
1 T chili powder
1/2 tsp cumin
1 tsp oregano
3 drops Tabasco (or more if you like it spicey)
1 can chicken broth
2 cans tomato sauce
2 cans kidney (or black) beans drained
Salt & pepper to taste


Heat oil in skillet; add onion, garlic and green pepper.  Cook until soft.  Add turkey (or ground beef if you don't like turkey) and stir to break up meat.  Cook until the turkey loses its pink color.  Stir in chili powder over low heat for 1-2 minutes.  Add remaining ingredients.  Cover and simmer slowly 2-3 hours stirring often.  Add more chicken broth if needed.

saute vegetables

garlic presses are amazing

 

throw everything else in and simmer away!