White Turkey Chili

Chili is one of my favorite things to cook.  It’s thick, hot, filling, healthy, and delicious (not to mention really easy to make).  This is an easy recipe that I’ve sort of adapted from a few chili recipes I’ve found here and there – Better Homes and Gardens, Betty Crocker, the Internet, my dad...  Hope you like it.

YOU WILL NEED:

• 1 cup chopped onion (about 1 large)
• 1 cup chopped green pepper (about 1 large)
• 2 tbsp diced jalapeño
• 1.5 lbs ground white turkey
• 1 small can tomato paste (6 oz)
• 1 can tomato sauce (~15 oz size for the rest of these)
• 1 can stewed tomatoes
• 2 cans diced tomatoes
• 1 can chili beans
• 1 can dark red kidney beans
• 1 can pinto beans
• chili powder
• assorted spices (specific in-recipe)

STEPS TO TAKE TOWARDS DELICIOUS

1. In a large saucepan (I call this a pot), heat up your onions, green peppers, and jalapeños.  Cook these until  they are soft and smelling wonderful.  It might be a good idea to add some spices at this point.  I added some oregano and some “Bite Me” powder, which unfortunately can not be bought in stores, as my dad made it to torture his family with.  
   
   
2. When your gleesome threesome are all soft and ready, scoot them out to the sides and drop in your ground  turkey.  Now, I know what you’re thinking – no ground beef?  Well, I’ve started using turkey because it’s healthier, and there is no grease to worry about draining out.  So one less step!  
   
   
3. Stir this around a bit to break up the turkey, and then cover it.  Let it cook for about five or ten minutes – and when you come back, the meat will probably be all cooked.  Presto change-o!
   Just keep in mind – white turkey doesn’t brown.  It whites.  I had to get used to this.  
4. Next, add the tomatoes, the tomato sauce, tomato paste, and beans. 
   
   
   As you are adding these ingredients, you might be thinking “Oh no!  My chili looks so soupy and watery!   What will I do?!”  Have no fears.  Once you give it a few stirs, it should look better. 
   ALTHOUGH – make sure that you drain the liquid from the beans, and a little bit (not all!) of the liquid from the tomatoes, because this stuff will make it waaayy too watery.  Let the tomato sauce add some liquid factor.  If you use chili beans that come in a chili sauce, it might be good to use a little bit (again, not all!) of that, too.  
   
   
5. Add all of your favorite spices.  Don’t be shy.  I add more than I think I should of everything, and it all turns out fine.  Here’s what I use:
   • chili powder (lots)
   • oregano
   • basil
   • bay leaves
   • crushed dill (weird I know, but I like the way it smells)
   • more “Bite Me” powder
   • garlic salt
   • ground black pepper
   • normal salt
      
6. Mix it in, cover it up, and let it all cook for about fifteen or twenty minutes on medium-low.  Don’t let it burn!  Go stir it every once in a while. keep it company.  Enjoy a nice beer while you wait.  Tell your wife it will be ready soon.  She’ll be happy, because it’s already seven o’clock!  
7. Eat it.  Add some crackers and cheese, although this will make it much less healthy.  But you can do that, because you’re a man.  If you want to really blow it, add some sour cream.  Mmmm.  Who needs a diet when you’ve got chili?  In a hat no less?

 

Be triumphant.  Hold your hat bowl of chili high, because you’re eating well and not burning your fingers.