Ronnie's Notes
When I can’t think of anything to make for dinner I often turn to this recipe. It’s a good rib-sticking dish for a cold winter evening (but I make it throughout the year). You can make this a day or so ahead, in fact, some people prefer the flavor of two-day old chili because the ingredients and flavors have had time to blend and mellow. For a more filling meal, serve it over cooked white or brown rice.
Instructions
Heat the olive oil in a large sauté pan over medium heat.
Add the onion and cook for or until it has softened slightly.
Add the garlic and cook briefly.
Add the turkey and cook for another or until no traces of pink show.
Add the tomatoes, tomato sauce, Worcestershire sauce, chili powder, cumin, oregano, and red pepper flakes.
Stir to combine the ingredients.
Cover the pan, reduce heat to low-medium, and cook for .
Add the beans and cook uncovered for , or until the sauce is thick.
Makes 4 servings.