"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Rachael's Chili Recipe

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This recipe for Rachael's Chili, by , is from The Ledbetter Family Cookbook, 4th Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Rachael Louise Ledbetter


2 Tbsp Olive Oil
1 medium Red Onion, diced
1 Green Pepper, diced
1 1/2 pounds Ground Turkey, browned
2/3 of a 15 ounce can Rotel diced tomatoes with chilies
1/2 of a 10 ounce can of Pinto Beans in Chili Sauce
2/3 of a 6 ounce can of Tomato Paste
1 one ounce envelope of Taco Seasoning
1/2 of a 10 ounce can of Tomato Soup, undiluted
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon Lawry's Seasoning Salt
1/2 teaspoon Garlic Powder
1/2 cup Milk
1/2 cup water

Tortilla Chips for serving
Sour Cream, Shredded Cheese, and Sliced Scallions for serving

Combine all chili ingredients and bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Garnish and serve.

Personal Notes:
Personal Notes:
Rachael fixed this special chili for she and her Law School roommate Tori on a brisk autumn night in Memphis during their first year of school.




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