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>>Chili is one of those things that I like to make all year, whether it's on a cold winter day or if I just want a chili that I can dip some chips and make it an appetizer.

I love chili.

Well, on today's "Tassie's Table", we'll be making Beggar's Garden Chili.

It's a really easy recipe, and I think you're going to enjoy it.

So we're going to start with a hot pan and one pound of ground chicken.

Now you can use any ground meat on this that you'd like.

I like chicken, and I thought it would make just a different little variety.

So I'm going to chop up that chicken a little bit and get it all over the heat of my pan, and we're just going to cook it relatively quickly over about a medium to a medium-high heat.

All right, now we have all of that chicken kind of kissed by the heat.

So we don't see a lot of raw chicken in there, but it's okay because it's going to simmer in all of the juices from the vegetables.

So it will cook through no matter what.

Now we want to drain our vegetables a little bit.

So what I want to do is drain a can of kidney beans.

We're going to use the juice in the pan with the chicken to cook all of our vegetables.

All right.

So just reserve those beans.

Then we're gonna take a can of tomatoes.

Now I really like a nice fire-roasted tomato for this.

It gives extra flavor, and I just like the way it looks and feels.

And then last but not least, we're gonna take a can of Southwest corn.

Now Southwest corn has all of the peppers and corn in it, so you have that extra flavor of the peppers inside the corn.

It's just delicious.

And we have all of those.

Now let's take all this liquid and pour it in with the chicken.

Okay, now at this point we're going to turn our heat up to high so we have the opportunity to cook those vegetables quickly and get all of that juice just incorporated with everything.

So first, let's take an onion.

This is about a large onion, and I've cut it so that the pieces are about an inch wide.

And I have a cup to a cup and a quarter of peppers that I've done the same thing.

So these peppers are cut about an inch.

And then one of my favorite things, I love jalapenos in chili.

Now this is totally optional.

So we're going to put in two jalapenos that have been seeded and sliced.

And the reason I do the slicing is because then people can choose to not eat the jalapeno while they're still getting some of that flavor in the chili.

Now what I want to do is just stir this all through, and I'm going to put the lid on the pan and let it simmer for about 10 minutes.

So it's been about 10 minutes.

So at this point, I want to take about 1/2 teaspoon of pepper and a teaspoon of salt.

And I have that mixture mixed right here in my bowl.

So I'm going to take, oh, teaspoon and a half altogether, teaspoon of salt and 1/2 teaspoon of pepper.

And then I want to add my vegetables.

So let's put in those beans.

And our corn.

And those delicious tomatoes.

Hmm.

Oh, it already smells great.

I love it.

And the last thing I want to add is a teaspoon and a half of chili powder.

Now let's stir this through.

I'm going to put my lid on and let it cook for about another five minutes, and everything's gonna be ready.

So let's check this chili.

Oh, wow, that looks great.

Let's just turn that off and plate it up.

So this is enough to serve four people easily, and it also is really great with chips just to serve as a dip.

If you want to do that, cook your chili for about 10 extra minutes with the lid off, and that way your sauce, all of that goodness down there, will be a little bit thicker.

Now.

Oh, this looks amazing.

(lively music) Now let's just top it with some sour cream and a little cheese and onion.

Ah, so delicious.

So let's start off with a little sour cream.

And then some cheese.

And I just have some shredded cheddar here.

And then a little bit of sliced onion greens.

So who wouldn't want a bowl of chili like this on a cold winter night or anytime during the year?

Well, for this recipe and a lot more, I hope you'll continue to join me right here on "Tassie's Table."

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