Well it finally happened, winter has graced us Californians with her presence.   I was enjoying our overly extended fall/summer.  But, it was truly time for our state to be blanketed with precipitation and a temperature drop.

We are always in a state of drought, but this year has reached an all time high.  The perfect weather party needed to end.  The rest of the country can stop cursing at us now.  Or maybe not.  This is what our weather forecast looks like through the next week.

For the next couple days, I’ll enjoy our ‘cold’ spell and enjoy the unforcasted sprinkles of rain.  I am thankful for the brief cleansing effect the rain has on our smoggy skies and the opportunity to organize my house.

What does organization have to do with the weather?  You don’t really think Californians go out in this do you?  We will hibernate our wussy weather selves at home till Storm Warning 2014 passes.

Until then I will organize everything I can.  For inspiration I will head to my friend Kristy’s amazing organizational blog, Giftie Etcetera.  Her tips and tricks will give my tornado of organization exactly the umph that it needs.

I always look forward to this short window of winter.  I love making comforting soups and warming chili.  Actually, I love making chili all year long.  It just tastes better when it the temp goes below 60 degrees.

Chili is food that has many different personalities.   Like snow flakes not one is the same.  Some people like chili with beans, some like it only ‘con carne’.  Some add ingredients that should never be in chili, like pumpkin.

I personally prefer mine con carne or with a very small amount of black beans.  Though I forgot to put in the 1/2 cup of black beans I normally add before I took the picture above.  Oops.  Pretend they are there.

Now that I have cleared that up, let’s move onto an enticing description of the dish.  This chili is simple, so simple that you brown the meat, stir in all the ingredients in the crock pot and 6 hours later you can eat.

The main ingredients are lean proteins; ground turkey, and ground pork.  The blended flavor of the meat, onion, garlic and spices, combine to create a perfect balance of healthy comfort.

There is even a secret ingredient.  Readers from the mid-west won’t be surprised to see that there is dark chocolate in this crimson meat melody.  The chocolate melts into the dish intensifying the flavor of the chili.  The small amount of sugar in the chocolate helps to reduce the acid in the tomatoes.  You won’t be able to tell it’s there, but I insist on you adding it.  It adds a layer of yum you will regret leaving out.

If being efficient while cooking is an area you need help on, you need to head over to Giftie Etcetera for step by step instructions on how to maintain organization in the kitchen.

The chili is perfect ladled into a bowl, or over an egg white omelet.  The options are endless.  Whether you make this chili to eat in -14 weather or in 72 degree and sunny, make lots.  It freezes well.  Enjoy!

I would like to welcome visitors from Giftie Etcetera.  If you like what you see please subscribe so you can receive new recipes as I post them.  Thanks for stopping by!

_________________________________________________________

Turkey & Pork Chili

Serves 8

1 lb. lean ground turkey

1 lb. lean ground pork

1 T. olive oil

1 medium brown onion, diced

1 green bell pepper, diced

2 garlic cloves, minced

1 teaspoon sea salt

1/2 teaspoon black pepper

4 tablespoon chili powder

1 teaspoon dried oregano

1/2 teaspoon cayenne

1/2 teaspoon cumin powder

1 28 oz. can diced tomatoes (I love Muir Glen)

2 tablespoons tomato paste

2 cups water

1 oz. dark chocolate, chopped (70% works well)

1 cup black beans, rinsed

Crock Pot Instructions

Heat olive oil in a large dutch oven.  Brown the meat, then add the onions, garlic, salt and black pepper.  Transfer the meat to a large crock pot.  Stir in the remainder of the ingredients, except chocolate.

Cook on low for 5 – 6 hours.  During the last 30 minutes, stir in chocolate and beans until melted.

Stove Top Instructions

In a large dutch oven heat the olive oil.  Brown the meat, then stir in the onions, garlic, salt and pepper.  Cook till onions are soft and translucent, stirring occasionally.

Add in the water and scrape any bits off the bottom of the pan.  Add in the rest of the ingredients, except beans, stir to combine.

Bring to a boil, then lower to a simmer.  Simmer on low with lid on for 30 minutes.  Stir occasionally to prevent burning.

Add in beans, stir and simmer for another 10 minutes.  Remove from heat.

Serve with your favorite toppings.  ex:  diced onions, reduced fat cheese, or greek yogurt.

Servings: 8• Size: 1 cup • Calories: 226• Fat: 5.6g • Carb: 19g • Fiber: 4.2g • Protein: 28.8g • Sugar:  7.8g • Sodium: 464mg • Cholesterol: 37mg