Here is the recipe exactly how I made it but, of course, you can adjust the spices to make it milder or hotter to suit your tastes. It’s nice topped with shredded cheddar cheese and served with corn bread or tortilla chips.
Everything but the Kitchen Sink Chili
This is not five alarm chili, but it does have a pleasant kick to it. It is also a great recipe for a slow cooker or crock pot.
Chili con carne?
I was interested in making chili con carne, and I did a google search for some recipes. Of course, I got results for all different kinds of chili, and some of them sounded really intriguing - three bean, beer, corn, burn your taste buds out, etc. So, I decided to pick a few that especially appealed to me, along with my grandmother's recipe, and combine them all into one fantastic conglomeration!
The following recipe is the end result, and it went over well with my guy. I've made it again since then, but I tweaked it a little for lack of ingredients. For instance, we had Corona in the fridge, so I used that instead of Foster's. I left out the garlic and onion, because we didn't have any. A few other minor adjustments were made, due to what ingredients I had available. We liked it just as well, so don't worry, if you need to make some substitutions.
One pot meals are so easy, and the spiciness of a dish like this is perfect for a chilly evening!
Soups & Stews
Crock Pot Chicken Marrakesh
Easy, delicious, and exotic.
Curried Split Pea Soup
Traditional pea soup with an edge.
Thai-Inspired Crock Pot Coconut Chicken Soup
Coconut milk is the base for this delightful soup.
This also makes a flavorful vegetarian dish - just omit the fish and add chickpeas.
Lots of Good Stuff
2 tablespoons olive oil
1 tablespoon ground cumin
3 tablespoons chili powder
1 teaspoon ground cayenne pepper
1 teaspoon fresh ground black pepper
1 teaspoon Scotch Bonnet pepper flakes
Several dashes Frank’s Red Hot Sauce
1 large onion, chopped
2 large green bell peppers, chopped
3 scallions, sliced
4 cloves minced garlic
1 big ol’ can of Foster’s beer (reserve 8 ounces for the chili)
20 ounce package Jennie-O Lean Ground Turkey
1 (14 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (15 ounce) can whole kernel yellow corn
1 (15 ounce) can black beans
1 (15 ounce) can light red kidney beans
1 (15 ounce) can cannellini beans
3 Easy Steps
1. In a large stock pot, brown the turkey. Pour 8 ounces of Foster’s into a measuring cup. Pour the rest into a frosty mug, and enjoy. Drain the grease from the turkey, and set the turkey aside.
2. Saute the onions, garlic, and bell peppers in olive oil until tender. Add the browned turkey, beans, corn and tomato products. Stir. Add the spices, Frank’s Red Hot Sauce and the beer. Stir.
3. Bring the mixture just to a boil. Then, reduce the heat, cover, and simmer for two hours. Add the scallions, stir, and serve.
In the Kitchen
My Recipe Blog
Bake the Leftovers with Noodles
Prep time 5 min - Total time 30 min
Ingredients for 6 servings
Leftover chili • 1 package pasta (elbows, rotini, shells) • 1 1/2 cups shredded sharp cheddar cheese
1. Preheat oven to 325 degrees.
2. Mix pasta with chili and pour into 9X13 casserole dish. Cover with foil.
3. Bake for 25 minutes. Remove foil, top with cheese, and bake for 5 minutes.