Amelia’s Favorite Chili Recipe

We can’t think of a better antidote to the CHILLY weather than a big bowl of piping hot chili. Most of you know Amelia. But if you haven’t had the pleasure: She was the second employee hired at the Market in 1992 and has been running our grocery department for as long as most of us can remember. She’s also a really good cook. Here’s her go-to chili recipe for cold winter days:

Serves about 8


  • 6 cloves garlic, minced
  • 1 yellow onion, diced
  • 3 tablespoons oil for sautéing
  • Salt
  • 2 pounds ground meat (I like a combo of ground turkey and turkey sausage, or ground beef and pork, or ground beef and Italian sausage)
  • 2-3 tablespoons chili powder
  • 1 tablespoon dried oregano
  • 1 can Kuner’s Tomatoes ‘n jalapenos
  • 1 can Kuner’s Corn ‘n Peppers
  • 1 can Field Day Beans (any type)
  • 1 can Allen’s Hominy (optional)


Saute onion and garlic in oil with a pinch of salt until it is fragrant. Add ground beef and cook until no longer pink. Add chili powder and oregano, and stir to blend. When spices become fragrant, add all canned items, with their juices, and stir to blend. Simmer 20-30 minutes. Taste and adjust seasoning with salt and chili powder.

Serve with cornbread, and any or all of the following toppings:

  • Fresh cilantro
  • Sour cream
  • Crumbled tortilla chips
  • Lime wedges
  • Grated cheese
  • Chopped scallions

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