Sunday, February 9, 2014

Sunday Chili

I made this for a chili Cook-off over the weekend. I got the original recipe here, but adapted it to my liking! My Dad really enjoyed this recipe! He mush have ate if for all 3 meals for 2 days straight:)! It's got a bit of heat to it but I'm in love!! This recipe makes a ton! It's great for Sunday pot lucks or a Chili bar at a fiesta!

What you need....

2 pounds of ground turkey

1 jalapeno pepper (minced)
2 red onions (diced)
1 Green Bell Pepper (diced)
1 Red Bell Pepper (diced)
10 cloves of garlic (minced)

3 teaspoons Garlic poweder
1 tablespoon onion poweder
1 tablespoon Cumin
2 teaspoons Cayenne pepper
3 tablespoons Chili powder
2 tablespoons Paprika
8 dried pasilla chili peppers

4 tablespoons of olive oil

2 cups of Black beans in the juice
3 cups of Pinto Beans in the juice
2 Cups of Kidney Beans in the juice
3 cups Tomato Sauce
1/3 cup of Tomato Paste
1 cup of low sodium chicken broth

What you do....

First you need to re-hydrate the pasilla chili peppers for about 30 minutes in hot water. Although these are a sweeter hot pepper, don't let that fool you. Wear gloves when handling these peppers, especially after you have rehydrated tehm.

After you have re-hydrated them, take the seeds and gooey stem, and give them a nice chop.

Warm a large pot and heat the oil on high. Once the oil is hot add the onion, peppers, garlic, jalapenos, and pasilla chile peppers. Saute for 8 minutes until you have a nice caramelizing going. You house will be smelling real good at this point!

Gently turn in the ground turkey until browned, about 4 minutes.

Stir in the tomato sauce and tomato paste for about 4 minutes.

Add chicken broth and seasonings. Once combined add the remain black, pinto, and kidney beans in their liquid.

Stir and lower heat. Cook the chili uncovered for at least one hour.

Serve with your favorite garnishes.... cheddar cheese, sour cream, oyster crackers, avocados....

What do you like to garnish your chili with?

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