Brown Sugar Chili

1 ½ lbs. ground beef
½ cup brown sugar
2 ¼ Tbsp. prepared mustard
1 medium sized onion
chopped
1 green bell pepper chopped
8–oz. fresh mushrooms
2–14 oz. cans kidney beans
drained
1 pint tomato juice
½ tsp. salt

¼ tsp. black pepper
1 ½ tsp. chili powder

Brown ground beef and onion. Drain excess fat. Combine beef and onion mixture with all other ingredients in large pot. Cook on medium low 1 ½–2 hours, or until flavors meld. Stir occasionally.

Turkey Chili

Contributed by Pam Clark

2 Tbsp. olive oil
1 lb. fresh ground turkey
1/2 tsp. red pepper flakes
1 tsp. garlic powder
1 bay leaf
1 large onion. chopped
1 bell pepper, chopped
2 to 3 stalks celery, chopped
1 or more cloves of garlic,
minced
1 Tbsp. ground cumin
1 Tbsp. chili powder
1 can kidney beans
1 can chopped Italian style
tomatoes
1 can tomato paste
Hot sauce to taste
Fresh ground pepper

Brown turkey, garlic powder, red pepper flakes, and bay leaf with olive oil in a big stew pot. Add onions, bell pepper, celery, minced garlic, cumin, and chili peppers when turkey is no longer pink.

Simmer until veggies start to turn translucent. Add can of undrained tomatoes and kidney beans. You may add a cup or two of water to allow the beans and vegetables to simmer.

At this time you may put in a crock pot or cover the pot on the stove and let cook for at least 30 minutes or longer. Stir in tomato paste. Add a can of water, if needed for desired thickness. Let this simmer for 15 minutes.

Add fresh ground pepper and hot sauce to taste and serve. Serves about 8. May garnish with chopped green onions, sour cream, and cheddar cheese.