You want a chili recipe?
By far the best chili I've ever had. It's still my go to recipe.
This recipe is adapted from a recipe I saw on You Tube. I changed it a bit to adapt it to my chili style. This Is for the crock pot but can be made on the stove top.
It's long, but the results were nothing short of absolutely incredible. The flavor is head and shoulders above anything I've either made or had before.
Prior to starting, fill the bowl of your crock pot with hot water and set it to high to preheat.
Step 1
2 pounds ground turkey
2 packs regular chili seasoning mix (McCormick’s or WalMart) This is in addition to the extra spice added later
2 cans petite diced tomatoes with oregano and garlic
1 can tomato sauce
1 large onion, medium dice
2 to 3 tablespoons minced garlic
2 medium jalapeno peppers, diced
Brown the turkey in oil in a hot pan.
When turkey is mostly browned, move it to the side of the pan, turn the heat down, and add the onion along with a large pinch of salt.
Sweat the onion until it turns translucent.
Add the garlic and cook a few more minutes, being careful not to burn it.
Add the jalapeno peppers
When the peppers have softened, add the chili spice packets and the tomatoes and tomato sauce.
Stir to combine well.
Turn the heat up and bring to a boil.
Turn the heat down and simmer for 10 - 15 minutes.
Step 2.
Drain and rinse 3 cans of beans. I prefer a combination of black and white navy.
Empty the crock pot and add the chili base, leaving the heat on high.
Add the beans.
Cover and cook on high for about 2 hours.
Step 3.
3 T Chili powder
3 T Onion power
1 T Garlic powder
1 T dried oregano
1 T dried basil
Rosemary (optional)
1 t cayenne pepper
1 t Cumin
2 packets Sazon Goya
Juice and zest of 1 lime
Juice and zest of 1 lemon
Add all juice, zest, and spices, mix well, turn heat back to low, and cook for an additional 4 to 6 hours, stirring occasionally.
Note: If at this point your chili is too watery, leave the heat on high and take the lid off for about an hour.
Step 4.
About an hour before serving, chop a large handful of cilantro, including stems. Mix into the chili.
Serve with additional cilantro, onions, sharp cheddar cheese, or sour cream.