Pantry Chili

I call this "Pantry Chili" because everything can be bought and stored in the pantry or freezer until the meat goes on sale. When I can get the meat cheap, I make this recipe. Fortunately, I found some ground turkey on final clearance for half off, so I dug out this recipe and thought I would pass it along.

As always, the recipe picture above is a 4x6 JPG. You can download it and print it on 4x6 photo paper to keep it in your personal recipe box.

For equipment, you will need:

1. Large stock pot. I use a 2-gallon stainless-steel pot I got from Target.
2. Knife and cutting board to dice the frozen vegetables. This cheap set from Amazon (affiliate link) has served me well since September 2024.
3. Colander to drain the beans. Mine is an OXO Good Grips brand from Target but is cheaper at Amazon (affiliate link).
4. Wooden stirring spoon. The local big-box Kroger has cheap sets.
5. A heat source, such as a stove top.

For ingredients, you will need:

1. 3 lbs. extra-lean ground meat
2. I got this ground turkey on sale for about 50% off!
3. One 12-oz. package of frozen peppers and onion, diced
4. Three 14½-oz. cans diced fire-roasted tomatoes
5. 1 c. whiskey
6. My favorite is Red Stag from Jim Beam
7. ½ c. malt vinegar
8. ¼ c. Worcestershire sauce
9. 1 tbsp. chili Pleasoning®
10. This is a seasoning company owned by my cousin.
11. 1 tbsp. table salt
12. Three 15½-oz. cans pinto beans, drained & rinsed
13. Garnish: Shredded cheddar cheese
14. I usually shred my own because pre-shredded cheese usually contains things like sawdust to prevent sticking

1. Open the cans of tomatoes.
2. Drain and rinse the beans.
3. In a mixing bowl or measuring cup, combine diced vegetables, whiskey, vinegar, Worcestershire, Pleasoning®, and salt.

Place the meat in the stock pot. Put the pot on the heat source. Turn the heat source on. Brown the meat, breaking up the chunks with a wooden spoon. If you want to remove the rendered fat, dab it up with paper towels.

Add everything (vegetables, tomatoes, beans, and liquids) except the cheese to the pot. Bring it to a boil. After it starts to boil, turn down the heat to a simmer. Allow the chili to simmer until it reaches your desired thickness. The original recipe recommends 5-10 minutes.

Serve it in bowls, and top with shredded cheese.

For looks, the end result is nowhere near the picture from the recipe. Perhaps they boiled theirs down more than I did. I think the photo might be a fake because the beans are too dark to be pinto beans. They look more like dark red kidney beans. Either way, I don't think not matching the look is a legitimate reason to not redo the recipe. After all, the taste is fantastic. There is a sweetness that I like. If you prefer your chili spicy, this is not the recipe for you. There is almost no heat; I may increase the chili Pleasoning® in the next recipe.

Cost-wise, it is a little too expensive to make frequently. The original recipe claims that this makes 5 servings. That would be $5.38 per serving. A Bristol serving, however, is much smaller. Based on my ladle count, this makes 12 Bristol servings, coming to $2.24 per serving (not counting the cheese). That is still above the $2 limit on a bowl of soup at the fair. I'm going to have to try to buy things on sale (particularly the whiskey) if I want to make this recipe again. I will say, though, it is one tasty soup.

Chow for now!