Saturday, July 16, 2016

Red Turkey Chili

Its July and I'm making chili. Yes, chili.  Chili is one of my favorite year-round dishes.  My love of chili runs deep.  I have more chili recipes than any other single type of recipe.  I live for turkey chili, ground beef chili, venison chili, white chicken chili, jerk chili, and refrigerator chili.  It doesn't matter.  I think it's because I like hot, spicy foods and chili is the perfect delivery system for hot and spicy.

Because I've been trying to eat a little more healthfully, I've taken to making my regular ground beef and pork chili with leaner turkey meat.  So, I'll post this here for any who share my love of the hot stuff. Because I love chili and eat it often, I make large batches.  This will feed a fire house full of men.


2 lbs. ground turkey, browned
1 large onion, diced
2 large green bell peppers, diced
2 large jalapenos, diced
3-5 cloves garlic, diced 
2 28 oz. can of whole peeled tomatoes
1 28 oz. can of tomato sauce
16 oz. water
4 15 oz. cans of hot chili beans (I prefer Bush's)
2 Tbls cumin
3 Tbls + 2 tsp chili powder
1 tsp black pepper
1-2 tsp salt


shredded cheddar cheese
oyster crackers
sour cream

Brown turkey, onion and bell peppers.  Add cumin, chili powder, black peppers and salt and stir into meat mixture.  Add tomatoes, tomato sauce, jalapenos, garlic and water to desired consistency.  Add chili beans.  Bring to a low boil and reduce heat.  Cook on low for 45-60 minutes.  Serve with shredded cheddar cheese, oyster crackers, and a nice dollop of sour cream.

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