Cold weather has me craving a large pot of chili heating on the stove. Traditional versions are made of mostly meat and beans, but I always make mine heavy on the veggies. With so much flavor, it's easy to really load them in there. Plus, this dish only gets better the longer you walk away and let it simmer.

Since chili has strong Spanish roots, a nod to one of my favorite South-of-the-Border dishes seemed fitting. There really is nothing quite like homemade tamales. To achieve a similar flavor- I added salsa, red enchilada sauce, lime juice, cilantro, corn, and corn meal. Actually, I've been to a tamale festival in Southern California, and everything goes! There are even dessert varieties! But, dessert chili will just have to wait for another day.

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Ingredients in Tamale Chili

• Olive Oil
• Onion
• Bell Peppers
• Ground Turkey
• Salsa
• Enchilada Sauce
• Diced Tomatoes
• Low-Sodium Broth
• Taco Seasoning
• Chili Powder
• Limes
• Cornmeal
• Frozen or Fresh Corn
• Cilantro

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What is traditionally in chili?

Almost all chili begins with beef, peppers, and beans. Spices and slow cooking are other important factors. Beans are a staple in many cultures and found in most chilis...except mine. I don't often add beans to chili simply as a personal preference. True Texas chili is also prepared without beans. According to the President of the International Chili Society, this is due to tradition AND because beans take away from the true chili flavor.

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Top Chili Tips

• Spices are the most important ingredients. Don't be afraid to play around to find the best combination. The most common are chili powder, garlic powder, and cumin.
• Chili is best when cooked for a long time- up to 2 hours! This allows the meat to become very tender and for the flavors to really come together!
• Drain and rinse beans before adding to the pot.
• Brown the meat.
• Don't be afraid to try a secret ingredient- cinnamon, coffee, lime juice, vinegar...

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