Ingredients:
 
1 pkg ground chicken/turkey (or beef, if you prefer)
1 green pepper, cubed
1 medium yellow or white onion, cubed
1 can corn (drained and rinsed)
1 can black beans (drained and rinsed)
1 can red kidney beans (drained and rinsed)
1 large can diced tomatoes + *reserved liquid
1 large can crushed tomatoes
1/2 tsp liquid smoke
3 tbls chili seasonong (see below)
2 tbls canola or olive oil
1 tsp each salt & freshly ground pepper
your favourite hot sauce to taste
 
Chili Seasoning:
6 tsp chili powder
5 tsp paprika
4 1/2 tsp cumin
2 1/2 tsp onion powder
1/2 tsp garlic powder
1/8 tsp cayenne
Combine all ingredients & store remaining seasoning mixture in an airtight container.

Directions:
 
Using a large pot/dutch oven, start by sauteing onions in oil over medium high heat. Add ground chicken & 1 tbls chili seasoning. Break up the ground chicken into small bits as it cooks. When the meat is almost thoroughly cooked, throw in the green pepper & 1 tbls chili seasoning. Continue browning for a couple of minutes or until the green pepper starts to soften a bit. Add the diced tomatoes & reserved liquid. Add the final 1 tbls chili seasoning, hot sauce and liquid smoke & stir till well combined. Reduce heat to medium & bring to a gentle boil. Add the beans and corn & bring it back to a boil. Reduce heat, cover and simmer for at least an hour.
You can top this off with shredded cheese, green onion, sour cream & serve with crackers, garlic toast, or cornbread. Or keep it simple & serve it as is! Delicious!
 
*Note: Reduce the liquid if you like your chili thicker.

Ingredients:
 
1 can clams
4 slices bacon
4-5 medium red potatoes, skins on, scrubbed clean & cubed
1 small or 1/2 medium onion, diced
1 cup + 1/4 cup milk, divided
1 cup *chicken stock
2 tbls flour
1/ cup fresh parsley, chopped
1/4 tsp worcestershire sauce
salt & pepper to taste
 
Directions:
 
Drain clams reserving liquid, adding enough water to liquid to equal 1 cup. Set aside.
 
In a large pot, add bacon and cook till done. Leaving bacon drippings in the pot, remove bacon onto paper towels and set aside. Add potatoes, onion, clam juice, and chicken stock to pot. Cook on medium heat until potatoes are tender.
 
Stir in clams and 1 cup milk. Add flour to remaining 1/4 cup milk and mix well. No lumps please. Add flour mixture to pot and stir till well combined. Continue cooking on medium heat till chowder thickens. Reduce heat to low simmer and cook for 10 more minutes. Add parsley, worcestershire sauce and salt & pepper to taste.
 
Serves 6
 
*Note: Chicken stock adds a little more flavour to this chowder but feel free to substitute water if you don’t have any on hand.