Smoky Chili…and Easy Weeknight Dish

Is there anything better than a warm bowl of chili on a cold night?  This dish will warm you from the inside out and is freezes beautifully for future meals.


  • 1.5 lbs ground beef (or ground turkey)
  • 1 cubanelle pepper
  • 1 large shallot
  • 1 lg. can diced tomatoes
  • 1 lg. can whole peeled tomatoes
  • 1 can kidney beans (drained)
  • 1 can small white beans (drained)
  • Extra virgin olive oil
  • salt & pepper (to taste)
  • Liquid Smoke (to taste)
  • Shredded Cheddar Cheese
  • 1 chili seasoning pack


  • Mince the shallot, chop the pepper and add to a large pot.
  • Drizzle with olive oil, season with salt & pepper and cook over medium/low heat until the shallots begin to reduce a bit.
  • Brown the ground meat in a large frying pan.  Drain the grease, add the chili seasoning pack and mix well.
  • To the large pot of shallots and peppers add meat and all ingredients except the shredded cheese.  Add as much liquid smoke as you like but add a little at a time and check the taste before adding more.  REMEMBER: you can always add, but you can never take away.
  • Mix well and simmer for 20-30 minutes.
  • Put chili in a bowl, top with shredded cheddar cheese and enjoy!


I like to make a big batch, portion out into single serve containers and put in the freezer for future meals. It keeps so well and is perfect for a quick and easy last minute meal!


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