Chili-Willie

Who doesn’t love CHILI?  Who doesn’t love Willie (Nelson)?  Put them together and what do you get?  Chili-Willie!

Now, before you roll your eyes at my corny jokes, let me set the scene. It was May of 2020 and Tink and I, just like the rest of the world, had been cooped up in our homes since mid-March due to the relentless grip of a pandemic known as the Novel Coronavirus. Oh, what a tale for the history books that year would become. So, please cut me some slack if I get a tad corny in this blog – I was desperately craving fresh material!

Picture this: the outside world was on lockdown, “flatten the curve” was the daily mantra, and we were all diligently practicing the new art of “social distancing”. The White House Coronavirus Task Force took to our screens daily, updating us on the numbers – how many got sick, how many had passed away and it seemed on those rare days, how many triumphantly recovered.

In the midst of this unprecedented madness, southerners like us clung to the things we love the most – our families, our faith, cooking good food and of course eating. Fried chicken, biscuits and gravy, roast and potatoes, macaroni and cheese, baked beans, you name it, I was cooking it.  The two of us were living it up!  Meanwhile, Deb and I started our cooking page on Facebook and we were cooking, and eating, all our favorites!

Unfortunately for me, all that cooking, which led to all that eating, also led to an expanded waistline. I had gained 8 pounds in just three weeks! Yep, you read that right.  I was cooking as if I was a contestant on one of those cooking competition shows on HGTV and honey, I was in it to win it!  One fateful day, I was called into the office for a meeting and to my horror, my former work pants were having none of it. My short fling with my favorite comfort foods had taken its toll, and just so you know, it wasn’t comfortable at all.

The hubs and I knew we had to get ahold of our diet, so we shifted gears, embracing salads, lean proteins, and more sensible fare. A particular May afternoon found me hankering for something spicy. That’s when Chili Willie made its debut in my kitchen – a tribute to none other than country music’s outlaw legend, Willie Nelson. Just like Willie’s music, this recipe had grit, spice, and a touch of outlaw (minus any potentially illegal substance that Willie may think to add in for good measure). Y’all, I can picture Barbarossa eating this Chili, lying back picking his teeth and…wait a minute, what’s that? “Who is Barbarossa”, you ask? I am truly sad to know some of you were today years old when you found out about one of the best Western films of all time, in my humble opinion. Barbarossa is a movie starring Willie Nelson and Gary Busey. Busey played a young cowboy on the run from the law who partners up with a famous bandito (Willie) and learns about life from him. Watch the movie, then make the Chili. You’ll be glad you did both!

 Now, here’s the recipe, pardner.

Melissa’s Chili Willie

Ingredients:  

1 Lb. Lean Ground Turkey (or 93% lean ground beef)

½ Onion (Small to Medium size)

1 Tbsp. Garlic (I use the Spice World squeeze garlic)

2 cans Chili Beans (any brand you prefer)

1 can Hunts Petite Diced Tomatoes

1 can Original Rotel Tomatoes & Peppers

2 8oz. cans Tomato Sauce

3 Tbsp. McCormick’s Chili Powder (add more if you’d like it spicer)

1 Tbsp. Apple Cider Vinegar

2 Tbsp. Sugar (optional, but adds a good flavor)

Water as desired

Optional:  5 Wieners (Oscar Mayer or any brand you prefer)

Salt & Pepper to taste

Brown turkey or ground beef in a large pot.  (My Daddy wouldn’t eat poultry, so I always like to add a beef option in my recipes, keeping in mind that there are some folks who don’t eat birds. Still can’t understand that, but to each his own.)  Now, add onion and garlic and cook with the meat until it’s browned.  (If you’re using ground beef, drain on paper towels if needed and put back in pot.  Turkey should not need to be drained.)

Open all canned ingredients and add them to the pot one by one, stirring as you go.  Add Chili Powder, Vinegar and Sugar and mix well.  Bring all this to a low boil, then decrease the temp to a low medium setting on your stove top.  If you like your chili with more juice, at this point go ahead and add some water, about a half cup at a time, trying not to make it too watery.  Note:  If you’ve never tried adding hot dog wieners to your homemade chili, you should try it!  Slice up the wieners and add them to the chili at this point.  Note:  This will add calories and fat to your chili, so be aware of that.  You could always add turkey wieners. Now, taste and add salt and pepper until it tastes how you like it.  Turn on low and simmer for at least 25-30 minutes, stirring occasionally.

And there you have it – Chili Willie, a testament to the resilience of the human spirit, even in the face of a pandemic. Just like Willie’s songs, this chili can soothe the soul and ignite the senses. I’d like to think Willie would approve. Who knows, maybe I’ll send him a bowl. Until then, try this recipe and let it lasso your tastebuds and warm up your spirits.

Until next time – MOE

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