In addition to lounging about and gorging ourselves on coffee and food...we did a Jingle Bell 5k, saw It's A Wonderful Life at their historic downtown State Theater and I even got a sewing lesson from his Mom on her Bernina...the Bentley of sewing machines. Sadly, I took shamefully few photos, including snapshots of some great eats that I wanted to share here! One of the best meals we had on our Midwest getaway was a creamy sausage & fennel pasta dish cooked by Jennifer Blakeslee, Ryan's sorta-step-sister and owner of one of Mario Batali's favorite restaurants, The Cook's House.
I'm hoping to share that on here sometime but you'll have to settle for the oh-so-delish turkey chili recipe below - born from my love of hearty dishes and disdain for canned meat. After slow cooking a batch the other night, I curled up on my couch with a glass of red wine and savored a flavorful bowl...perhaps 2. (Ryan had at least 3 so I don't feel too guilty) To make your own, just follow my easy instructions below and enjoy!
- 1 1/4 lbs ground turkey
- 3-4 slices bacon
- 1 14-oz can tomato sauce
- 2 14-oz cans diced tomatoes
- 1 14-oz can each of pinto, kidney and chili beans
- 1 small can corn
- 1 small jar sliced jalapenos
- 1 diced green pepper
- 2 diced small/medium white onions
- 3-4 cloves garlic, diced
- 2 tbs. chili powder
- 1 tbs. cayenne pepper (more if you want spicier)
- 1 tsp. paprika
- 1 tsp. cumin
- Salt & pepper for taste
- Brown the ground turkey and diced onion in a pan for several minutes. Once fully cooked, drain off any liquid and set aside.
- Cook the bacon in a separate pan (or use the pre-cooked, microwaveable bacon like I do...shhhh). Once cooled, dice or crumble in to small pieces.
- Place everything in your crock pot...
- Put the lid on...
- And cook on Low for 7-8 hours...
- Top with cheese, sour cream, avocado or tortilla strips. Ta-da!