|Spicy Turkey Chili|
I could eat chili at least once a week. Seriously. I love it super spicy and topped with spoonfuls of chopped onion, shredded cheese, a handful of crumbled tortilla chips, and a big dollop of sour cream. Sort of like Frito pie without the Fritos.
Growing up, my mom made chili fairly often and it was one of my favorite meals. I know there are literally a million interpretations of chili–and I make a few others myself–but my loose interpretation of my mom’s recipe is my idea of comfort food. You can kick up the heat as much as you like, but this is pretty spicy already. So, grab a pot, crack a beer, and get chopping. Oh, and if you have any leftover, it makes for a great chili dog.
Spicy Turkey Chili
1 pound ground turkey
1 large onion, finely chopped
1 large red or green bell pepper chopped
2 jalapeno peppers, finely minced
2 chipolte peppers, finely chopped
1 28 ounce can of stewed tomatoes
1 28 ounce can of red kidney beans, drained and rinsed
1 can Rotel
2 tablespoons chili powder
2 tablespoons cumin
1 teaspoon cayenne pepper
1 teaspoon paprika
1 bunch chopped cilantro
salt and pepper
finely chopped onion
sour cream or plain yogurt
1. Brown ground turkey, breaking it in pieces as it cooks.
2. Add onions, chopped bell pepper, jalapeno and chipolte peppers; cook until vegetables are soft.
3. Add chili powder, cumin, cayenne pepper, and paprika; cook for 2-3 minutes.
4. Add stewed tomatoes and their liquid; break up tomatoes with a spoon.
5. Add beans and Rotel; if needed add just a little water–maybe 1/2 cup.
6. Simmer for 45 minutes.
7. Just before serving, season with salt and pepper and stir in the chopped cilantro.
8. Serve with the garnishes.