MAKE AHEAD CHILI RECIPES

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In 12-inch nonstick skillet, heat turkey and salt to taste over medium-high heat until no longer pink. Add remaining ingredients except cheese; stir to combine. Spread in baking dish. Top with cheese. Spray piece of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil, sprayed side down.
• Bake 40 to 45 minutes or until instant-read thermometer inserted in center of casserole reads 165°F. If desired, serve over rice with favorite chili toppings: cilantro, green onions, sour cream, yogurt, salsa, guacamole.
• To freeze: Spray 2 (8-inch) disposable foil cake pans with cooking spray. After covering pans with sprayed foil, place pans in gallon-size resealable freezer plastic bags, or wrap in double layer of plastic wrap. Label and freeze. To bake: Thaw overnight in refrigerator. Heat oven to 350°F. Remove from plastic, and place foil-covered pans on cookie sheet. Bake 40 to 50 minutes. If baking from frozen, bake 1 1/4 to 1 1/2 hours.

Steps:

• Cook ground beef in large frying pan.
• While cooking, stir and chop beef with spatula to crumble.
• Continue cooking for about 7 minutes or until the meat is brown and cooked through.
• Add the onion, garlic, chili powder, salt, cumin, oregano, cayenne, and tabasco.
• Cook while stirring, until onion is translucent, about 5 minutes.
• Transfer to large pot. Add the Kidney beans (juice and all), canned tomatoes (juice and all), the tomato paste, jalapenos (yep, juice and all), splenda (or sugar), and beer.
• Stir well and bring to a boil.
• Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally.
• Top individual bowls of chili with a dollop of sour cream and a generous sprinkle of cheese.