Is chili your go to cold weather food?
It’s totally mine this winter. Last year it was veggie soups but this year I am all about the chili. I think we’ve already had 3 or 4 different versions and it’s only been cold for, like, 5 minutes here in Texas.
I’ve been in a really horrible dinner slump (story of my life/this blog) and I have to share the fabulous cookware that finally got me cooking real dinners again.
I’m really guilty of buying whatever cookware is cheap and then hating it because who wants to cook eggs in a nonstick skillet that isn’t actually nonstick. Not this girl. Nothing makes me angrier than my eggs sticking to the skillet and then having broken yolks.
So I got some Anolon® cookware recently and it’s not only the most beautiful cookware I’ve ever seen, it also works beautifully for anything I’m cooking.
It’s superior nonstick surface is durable, easy to clean, and the Anolon® Advanced Umber collection is a beautiful umber color both inside and out. Plus, they feature SureGrip™ handles which makes moving the dish from stove to table really easy.
Anolon® also makes beautiful bakeware, teakettles, cast iron, Pantry ware, and cutlery. If you’re looking for the perfect gift for the kitchen enthusiast in your life, check out Macy’s, Bed Bath and Beyond, and Dillard’s for Anolon® products!
Anolon® is hosting a a Holiday Hosting giveaway with Kendall-Jackson that you can enter over on the Facebook page. I’d love for one of you to win it so head over there!
If you are a chili lover, you have to try this Smoky Bacon Chili! It starts with bacon so you know it’s good! Plus, ground turkey, lots of spices, and pinto beans! All the things I love about chili. We like to put it over tortilla chips with shredded cheese on top but it’s also really delicious served up in a bowl with cornbread on the side.
Let me know what your favorite chili recipe is in the comments!
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- 2 slices bacon diced
- 1 large onion diced
- 1 garlic clove minced
- 1 pound ground turkey
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 14.5 ounce can crushed fire-roasted tomatoes or regular crushed tomatoes
- 1 8 ounce can tomato sauce
- 1 cup beer
- 1 teaspoon Worcestershire
- 1 can 14.5 oz. pinto beans, drained and rinsed
- Sour cream red onion, and/or cheddar cheese for topping
In a large, heavy-bottomed pot over medium-high heat, cook bacon, stirring until it just begins to brown, about 4 minutes. Add onion and cook until softened and translucent. Stir in garlic and cook just until fragrant, about 30 seconds.
Add ground turkey and cook, breaking it up, until cooked through. Drain if necessary.
Stir in chili powder, cumin, paprika, cayenne, and salt. Add tomatoes, tomato sauce, beer, and Worcestershire and bring to a boil. Reduce heat to medium-low, cover, and cook 30 minutes.
Add beans and cook 10 minutes, uncovered. Serve warm, with toppings on the side.
This is a sponsored conversation written by me on behalf of Anolon. The opinions and text are all mine.