A Saint Philips School graduate, who is now a chef based in Los Angeles, has returned to town to help spread the word about the community center's expansion with a couple of recipes perfect for the season.
3 tablespoons chili powder1 teaspoon ground black pepper1 small can petite diced tomatoesHandful of fresh herbs, Add the cooking oil to a large soup pot or dutch oven and place it over medium-high heat for one to two minutes. Add in the chopped onion and minced garlic. Cook for a few minutes, until fragrant and softened.
Add in and break apart the ground turkey or meat of choice to the pot. Cook for 6-7 minutes, until the beef is browned, stirring occasionally. Add in the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined. Add in the broth, diced tomatoes , drained beans, tomato sauce, and herbs of choice. Stir well and cover.
Bring the liquid to a low boil. Then, reduce the heat to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
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