Sssh! Here’s Aunt Mary’s secret for mouth-watering chili

Growing up with just about two dozen cousins can create a lot of mouths to feed at family gatherings. My family was notorious for those ‘pot luck’ family barbeques all summer long, you bring the buns and you bring the macaroni salad. Before you knew it, it was winter, that’s when it came time for cooked pasta slathered in butter or a bowl of red beans and rice. Nothing a kid couldn’t love, right?
Well, I got older and so did everybody else. Time flew by. Cousins went off to college, aunts and uncles moved away. Giving those who were still here a few less mouths to feed.
We still all celebrate together, just in different parts of the country and at different times of the day. We celebrate everything from the Super Bowl to Father’s Day and every birthday in between.
Thank goodness for social media. It has brought our food sharing closer together even though we are so far apart. Sharing pictures of lamb cakes at Easter, comparing to see whose looks more like grandmas or checking out whose Christmas dinner looks grander.
Sharing recipes with each other has been something my family doesn’t mind doing either. You just have to ask. If you don’t ask, you’ll never know. So one day I asked.

My Aunt Mary was bringing her crockpot full of chili to most occasions for a few years now. The more I had this chili the more curious I was to know how she made it. It just tasted so good. Not too spicy. Great flavor and perfect balance of bean to meat ratio. I knew for sure she had a fancy trick up her sleeve. First she told me she used ground turkey. I said ‘Whhhhaaattt!’. You really would have no clue! It tasted just the same, if not better. And on top of that it was healthier.
Then what my Aunt Mary was about to tell me next might shock you. Ok, maybe you won’t be shocked like I was. But imagine, you have been eating this chili for years, you and everyone else always anticipating Aunt Mary’s pot of chili. I couldn’t wait to get my hands on her secret recipe.
Low and behold her secret recipe was on the back of the chili seasoning packet.
It really was that simple. This recipe was right on the shelf at the grocery store the whole time, for all of these years. I totally should have asked sooner.
So this is Aunt Mary’s fancy trick that she kept up her sleeve. I give her all the credit though. I still call it Aunt Mary’s chili. I actually think they should write that on the back of the packet. “Aunt Mary’s Chili Recipe” — I can see it now. I mean after all those years it did become her chili.
So be sure to pick up a copy of Aunt Mary’s chili at a grocery store near you. You can find this recipe on the back of the McCormick’s Chili seasoning packet. Aunt Mary prefers to substitute the beef with ground turkey and for the diced tomatoes she goes with fire-roasted, gives it that extra kick.
I have put my own twist on Aunt Mary’s chili, adding just a touch of this and of course breaking all the rules of the recipe. Remember it’s chili. Make it your own like I’ve done here. Oh, and of course the best part is the toppings, go crazy or keep it simple, it’s really up to you! 

FOUR BEAN TURKEY CHILI
BY KAYLEIGH BAIG
SERVES 8-10
INGREDIENTS:
3 LB Ground Turkey
2 Tablespoons butter or oil
1 Medium yellow onion, diced
1 16oz. Can of EACH Pinto, Kidney, Red & Black Beans
2 16oz. Can Fire Roasted Diced Tomato
2 Packets McCormick Chili Seasoning (I use Mild)
3 Tablespoons Worcestershire Sauce
TOPPINGS:
Sour Cream or Greek Yogurt
Shredded or crumbled cheese (Cheddar, Pepper Jack or Queso)
Chopped onion, tomatoes, peppers or avocados
Guacamole or Salsa
Scallions or Chives
Crumbled Corn Bread

• Heat a large stock or soup pot over medium high heat. Heat up butter or oil. Add diced onion and sauté until onion starts to soften. Add ground turkey and one packet of McCormick Chili seasoning. Continue to cook until meat is browned.
• While the meat is browning, open all cans of beans and tomatoes. Do not drain. After meat is browned add in the beans and tomatoes, liquid and all. Add the second packet of McCormick Chili seasoning, the 3 tablespoons of Worcestershire sauce and salt and pepper to taste. Stir until well combined.
• Lower the heat to low. Allow to cook for approximately 2 hours, stirring occasionally to prevent sticking. Serve immediately with your favorite toppings or place chili in a crock pot on low to keep warm for later serving.

(Remember you can add different beans, more vegetables or replace the ground turkey with beef, pork or even lamb. This chili is great for pleasing big crowds or having leftovers.)

Kayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir.

Kayleigh has been in the culinary industry for the last 12 years, working in kitchens on the East End. She also is a personal chef.

Got questions? Recipes? Ideas?

Write to Kayleigh- Click here. 

Look for In the Kitchen with Kayleigh every Saturday on RiverheadLOCAL.com.