Menu Monday's Recipe

If you are asking yourself what to put on the menu tonight or anytime this week, how about Bunco Chili. I've adapted this recipe from my friend Ana's. She made it for our Bunco group last year and when it was my turn this year, I tried it. It's yummy!! You can find the original recipe labeled Elk Chili at All Recipes. If you don't have fresh elk at your disposal, you can substitute ground beef, turkey, or chicken, even deer meat if you're so inclined. I also made it a crockpot meal so I could make it ahead of time and smell it's yummy goodness for a few hours. I paired the chili with corn bread and it was a hit.

Bunco Chili *for 6*

1.25 lb ground turkey (our pre-packaged turkey comes in that size)
1 yellow onion diced
2 10oz cans tomato sauce
1 14.5 oz can italian stewed tomatoes
1 150z can kidney beans
1 15 oz can Cannellini beans (white kidney)
1 4oz can diced green chilies
1 1/2 tbsp chili powder
1 1/2 tsp ground cumin
1 tsp dried oregano
1 tsp black pepper
1 tsp salt
1/2 cup brown sugar

*toppings optional: dollop of sour cream and/or guacamole, sprinkle of cilantro

Cook 1/2 the diced onion with the ground turkey until browned. Drain any excess grease.
Add turkey and remaining ingredients to crock pot. Heat on low for 4 hours or high for 2 hours.
Top with sour cream.

If you like spicy, you'll love this!