Sunday’s in the fall are pretty much for football and chili. I spent most of the weekend hanging out with Ryan and our sweet little boy, cooking and watching football. Our college football teams didn’t play so well but this chili was a definite winner. I tried something new and added some corn too. That is going to be a regular ingredient in my chili from now on.
1/2 lb ground turkey – you can also use ground beef. The turkey is just a little bit healthier.
1 14 oz can of kidney beans
1 14 oz can of corn
1 14 oz can of chili ready tomatoes – these are in most grocery stores now near the diced tomatoes.
1 8 oz can of tomato sauce
1 small onion, diced
1/2 tsp grape jelly – my secret ingredient. I’ll explain why!
Salt and pepper to taste
Start by browning the ground turkey. Once it is fully cooked, drain the fat as much as possible.
Let the simmer on low for 20 minutes or so. Here is where my odd secret ingredient comes in. So, the tomatoes can be a little bit acidic and the grape jelly cuts the acidity and melts really well. I promise you won’t be able to taste the grape! Once you add the jelly, let the chili cook for another few minutes so it combines.