I had some friends over for dinner tonight and I wanted to make a big pot of something hearty– so I decided to try my hand at chili. I found a recipe online, but as per usual I just kind of added and subtracted as I saw fit. It turned out GREAT and I’m definitely putting it on my heavy rotation list. No pictures because I was trying to be fast and it was mostly just pouring stuff together.
Start by putting a deep pan or pot over medium high heat, and adding 1-1.5 pounds of ground lean turkey. While that starts to cook, chop one large onion, then add it to the pan. Make sure to break up the turkey really well with a spatula so that you don’t get big chunks of turkey. While those are cooking, mince 3 cloves of garlic and chop 1 jalapeno (if you like spice, chop the whole thing including the seeds. for a milder chili remove the seeds before chopping). When the turkey is completely browned, add the garlic and the jalapeno and let cook for another minute or two.
Next, add one can of diced green chili peppers, 3 cans of chili flavor diced tomatoes, and 1 can of red beans in spicy chili sauce (Next time, I might add 2 cans because I thought it could’ve been bean-ier). If you like spice, add 1 tspn of hot sauce.
Now, this makes a pretty saucy chili, so I let mine simmer for about an hour on medium-low heat to reduce and I think that was good. I served it with shredded cheddar cheese, saltines, and cornbread. I also put some hot sauce and salt/pepper on the table. No one used any salt or pepper (I just don’t think it needed it), but most of us added a bit more spice. This made five good size bowls of chili.
1-1.5 pounds ground lean turkey
1 large onion
3 cloves garlic
1 can diced green chili peppers
3 cans chili diced tomatoes
1 (or 2) cans red beans in hot chili sauce
hot sauce to taste
cheddar cheese for garnish
1 box Jiffy cornbread
1/3 cup milk
1 Tbspn sugar
Make cornbread according to directions, pour into 6 muffin cups, sprinkle sugar over cups, bake. SO tasty and perfect with chili!