So, it’s officially fall now. Up until today you wouldn’t have known anything had changed. After a full week of 100 degree temperatures, God finally decided to give us a break and we had our first rain of the fall last night. And what an effect it had. It was a gorgeous and cool day and the air smelled so clean and fresh. I even broke out the long sleeves… Next thing you know I will be breaking out the Starbucks Peppermint White Mochas…. MMmmMMmm. The anticipation is killing me.
What better way to welcome the season than a hearty bowl of chili? Or as my family calls it, “Belly Bombers”. This recipe is so quick and easy, it makes a great weeknight meal. Not to mention it is delicious (much better than Stagg or Hormel or your other fallback canned chili)! In our family the distinction between “Belly Bombers” and chili is how it is served. “Belly Bombers” are served over Frito Lay Scoops and topped with a nice pile of cheese and onions (if desired).
1-1.5 lb Ground Turkey
1 Bulb of Roasted Garlic, minced (I found my guidance for roasting garlic from http://www.handletheheat.com/2011/02/essential-skill-how-to-roast-garlic.html)
1/4-1/2 of a Medium White Onion, diced
2 Cans of Chili Style beans
1 Can Kidney Beans
1 Can Diced Tomatoes with Green Chilies
1/2 Can Corn (you can add more if you prefer)
1 bag of Frito Lay Scoops
Grated cheese for topping
Diced onions for topping, if desired.
Cook ground turkey with the diced onions and garlic, breaking it up into small chunks. Season with salt/pepper or other spices as desired while browning. Add chili style beans, kidney beans, diced tomatoes and corn. Cook on medium heat until the beans are heated up. Serve atop a layer of Scoops style Frito-lays and top with cheese and onions, as desired.
Yes, it is that easy. Enjoy.
The great thing about this recipe is that you can pretty much do whatever you want to it! It may not exactly be a culinary masterpiece, but it sure is tasty and there’s pretty much nothing you can do to ruin it. *knock on wood*
Anyone can make this.