Chili John’s Chili (only healthier)

Chili John’s chili is a very well known place in the Green Bay area and also the nearby surrounding communities. It has been around for as long as I can remember.

I recall my mom being so excited when I finally got my driver’s license because then she could send me to Chili John’s and get her chili in the middle of winter.

I used to love this chili, but always found the orange grease floating on top to be not the most appealing thing to consume. I know what your all thinking, “that is what makes Chili John’s chili so good.” Well maybe so, although, I was determined to find a solution and continue to be able to eat this chili without causing my arteries to harden.

My boys have asked for this healthier version every deer hunting season after they spend all day sitting in the woods freezing waiting for that big buck. I have also froze this recipe for a quick meal when life is just to busy.

It is so very easy, and does not call for many ingredients at all. Of course, you could make this with all ground turkey or all ground beef, but I have found it’s best with half of each.

Chili John’s Chili (only healthier)

1 lb. ground beef

1 lb. ground turkey

1 small onion finely diced

1 tsp. garlic salt

1 tsp. cumin

1 Tbsp. flour

1/2 tsp. black pepper

2 Tbsp. chili powder

1/2 tsp. salt

1/2 tsp. red pepper flakes

2 cups water

1 can of chili beans of your choice (optional)

Brown your ground beef and turkey, then drain any excess fat. Spray your crock pot with non-stick cooking spray and add all the browned meat, beans, onion and all the spices.

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Cook covered on low for 5-6 hours. Serve over spaghetti.

**** I prepare this recipe often and store it in Ziploc Versa Glass dishes and freeze for the perfect grab and go meal when you need something fast.

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ENJOY!

Homemade Fire Roasted Salsa

My family waits all year for my famous homemade fire roasted salsa. I made it for the first time this year this past weekend.

I hope you find it appealing enough to give it a try.

Homemade Fire Roasted Salsa

3 large seeded tomatoes

1 garlic clove-minced

1/2 jalapeno- finely chopped(to taste)

two sweet bell peppers-roasted

3 ears of corn-roasted

1 big sweet onion-roasted

1 15oz can black beans-rinsed

4 TBSP. lime juice

1/4 tsp. cayenne pepper

2 TBSP. chili powder

1/2 tsp. salt

Roast the corn, pepper, onions and jalapeno over hot coals for approx. 10 minutes or so.

IMG_2411Take the sweet peppers and place them in a plastic bag when the skins blister, and close the bag tightly. (This will make skinning them easier) Let them sit about 10 minutes.

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Meanwhile, while the other veggies are cooling after being roasted, start seeding your tomatoes.

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After your tomatoes are all seeded, dice them into small pieces and place into a glass or plastic bowl. Start dicing your jalapeno, onions and cut the corn from the cob.

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Add this all to the tomatoes.  Now take your sweet peppers out of the bag and while rinsing them under cool water peel the skins off carefully. The skin should just fall right off. Then cut, seed and dice them into small pieces. Add this also to the mixture.

Measure out your spices and add the lime juice. Drain the black beans and rinse under cool water. Add to the mixture, and mix all together. Cover and refrigerate at least 4 hours for all the flavors to combine.

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Enjoy with chips, on tacos, or in your favorite mexican dishes.

****NOTE: This recipe is not meant to be spicy. If you prefer more spice add more cayenne and jalapenos.