Feb

28

Turkey Chili Recipe

Filed Under food 

chiliI got several requests for my turkey chili recipe so here it is, sans DRM. Feel free to distribute. Just a quick note about some of the ingredients…I’m not one of these purists who thinks you have to grow your own organic tomatoes and gind your own mixture of spices. Unless you’re a hobbyist, who has time for that? I’ve listed a few “over the counter” items. If you prefer to substitute these items for your own home grown varieties, I’m sure your version of this chili will taste even better.

Ingredients

1 green bell pepper (cut into bite size chunks)

1 red bell pepper (cut into bite size chunks)

2 medium sweet onions (choppd <–very web 2.0, don’t you think?)

4 medium jalapeño peppers

2 jars Newman’s Own Sockarooni Sauce

1 16 oz can frijoles negros (with juice)

1 16 oz can butter beans (drained)

1 16 oz can red kidney beans (with juice)

2 1/2 lbs. ground turkey (browned)

2 packs McCormick regular chili seasoning

Cut the jalapeño peppers into slices and add them and their seeds to a large pan with 2 tablespoons of butter. Remove the seeds from two of the peppers if you want the chili to be a little less spicy. It’s the seeds what carry the heat!

Sauté the peppers and onions in the pan with the butter and jalapeños until they’re soft. If they’re too raw when you add them to the crock pot, they’ll make the chili watery.

Add everything else to the crock put and let her simmer for a few hours. Allow it to cool overnight. Then turn it on again in the morning and give it a couple of hours to get nice and hot again.

Garnish with shredded sharp cheddar and sour cream. This’ll feed about 10 people.

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