Turkey Chili… a little something different

I know my blog is mainly about sweet creations, but one of my all-time favorite recipes is my chili.    It came about in college one time when our school had literally been shut down because of an ice storm… so instead of staying safely at home, my sorority sisters and I decided to brave the icy streets and go get chili ingredients for a chili cook-off 🙂

When I made this, I thought I was basing it off of my mom’s recipe… and have since found out I was wrong, I make mine totally different (and way better in my opinion… hi Mom!)

I could care less about weather – hot or cold, chili is just amazing.  I like spice in my chili, so at the end of a bowl my nose is running and my eyes are starting to water a little (my dad raised me to believe that if your nose isn’t running after a meal, it’s really not good food.  There are, of course, exceptions to this, but it holds pretty true in most cases.)

My recipe for chili is a one-pot recipe, and has a lot of random ingredients – I honestly don’t know amounts, so I’m guesstimating here.  Feel free to add more or less of the following to taste – for example, I LOVE garlic (it is second only to bacon), but there are other people who tend to not love it to the extent I do. 🙂  And if you like a thinner chili sauce, then add a little more spaghetti sauce.

Lots of Garlic!

Kat’s Turkey Chili

  • 1 lb ground turkey
  • salt & pepper, to taste
  • 3/4 cup water
  • 1 packet McCormick “Hot” chili seasoning
  • 1 tsp chipotle chili powder
  • 2 tsp chili powder
  • 1 Tbsp minced onion
  • 2 cans Brooks chili beans (I use Hot and Hot & Spicy if I can find them)
  • 1/2 cup Ragu Robusto! 6-cheese spaghetti sauce
  • 2 tsp chili powder
  • 1 heaping forkful minced garlic
  • 1 tsp cumin
  1. Brown the turkey in a pot using cooking spray.  Season with salt and pepper as you are browning.
  2. Once the turkey is cooked through, try to make sure it is chopped into small pieces with your spatula.  Add the water, seasoning packet, chipotle chili powder, first chili powder, and minced onion.  Cover and allow to simmer, stirring occasionally, for at least 15 minutes.
  3. Add in chili beans, spaghetti sauce, garlic, cumin, and second chili powder and stir to combine. (I also used to add in Cajun seasoning, but can’t find the brand that tasted good anymore)  Bring to a boil.
  4. Cover and cook on low for at least 30 minutes, then turn off heat and let cool on stove.  Once cool, put in refrigerator and let sit.  Chili is best if you wait for it to sit overnight so the flavors really mesh and enhance each other.
  5. Serve in any way you want 🙂  I love to eat it with macaroni pasta (chili mac), on a hot dog, or just with some grated cheese and tortilla chips.  Yum!
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