I don't know many people that don't like a good chili. It's comforting, hearty, and great for these cold winter days (that seem to be never-ending).

Since I began living on my own I have been making chili the same way, and my grandmother asked that I put my recipe into the paper because she loved it so much. It's been because it's increasingly hard for me to find a good chili spice packet I like, which is why I began seasoning my chili with spices I had in my cabinet.

Not to mention, it cuts out all that unwanted sodium you get from a seasoning packet! My mother doesn't like anything spicy so when I make it for her, I leave out the chili flakes (but feel free to add them into this recipe if you like heat!) The key to a good chili comes down to garlic powder, chili powder, and cumin.

To make my homemade simple chili you need 1 lb ground turkey (or beef), 1/2 yellow onion diced, 2 tsp butter, 1 can kidney beans undrained, 1 can black beans drained, 1 (28 oz) can diced tomatoes, 1 tsp cumin, 1 tsp chili powder, 1/2 tsp garlic powder, salt and pepper, and hot sauce and/or cheddar cheese for topping.

My key to making a good chili is to season throughout, especially in the beginning stages. I begin by sweating 1/2 a medium diced yellow onion with 2 tbsp butter and some salt until they are nice and soft. Next, I add in my ground turkey.

What's nice about turkey is it is so lean, I don't need to drain anything. If you use beef for this recipe, I recommend cooking and draining separately, then seasoning the ground beef with cumin, chili powder, and garlic powder and adding it to your sweated onions.

If you are using ground turkey, throw it right in with the cooked onions and begin seasoning with salt and pepper, cumin, garlic powder, and chili powder. Getting your meat flavored will essentially season your entire dish and the precooked onions are a nice touch.

You may need to adjust the seasoning to your taste, but I find that combination to be perfect. Let the meat cook down for about 10 minutes or so on medium heat, then add in your diced tomatoes, kidney beans (undrained) and black beans (drained). Cook for an additional 20 minutes on low and serve!

My sister loves pinto beans and corn in hers. It is really up to you to decide what you want your flavor profile to be. I decided to add the juices from the kidney beans because it really brings it all together. I hope you enjoy this hearty chili. Stay safe and stay warm. XO