Wednesday, November 14, 2012

Blane's Chili

This is a one pot meal perfect for the cold chilly fall days. My goodness there are so many variations in chili recipes, but this is one of my favorites. I love to serve it with Corn Muffins. Also, optional garnishes are shredded cheese, sour cream and freshly chopped onions. So warm up those chilly bones from the inside out. It's a perfect feasty while watching the football games or a casual dinner. Don't forget to make a chili dog or two. Enjoy!

Blane’s Chili                    
  • 3  Tbsp. extra virgin olive oil 
  • 3   garlic cloves peeled & chopped
  • 3   jalapeno’s  diced  & deseeded
  • 2   medium sweet onions
  • 2   medium green bell pepper diced & deseeded
  • 3  Tbsp. chili powder
  • ½tsp. ground chipolte chile
  • ½tsp. cayenne pepper
  • ½tsp. ground cumin
  • ½tsp. freshly ground black pepper
  • 1 tsp. Emeril’s original spice 
  • 1 tsp. tabasco
  • 1 tsp. crushed red pepper
  • 1 tsp. garlic powder
  • 2 (20.8oz) pkg. Shady Brook ground turkey 99% lean
  • 1 (40.5oz) can red kidney beans, undrained
  • 1 (28oz) can crushed tomatoes
  • 1 (28oz) can chopped tomatoes
In a large soup pot over medium heat saute the first 14 ingredients until onion is translucent, then add the turkey stirring and breaking up into crumbles. Cook until meat is no longer pink. Then add kidney beans and tomatoes to soup pot and simmer for 2-3 hours. This is an original recipe from our good friend and cycling buddy Blane. He says this is a one pot meal. Thank you Blane!

1 comment:

  1. I love that you make this chili with turkey, have to get all of the ingredients after my migraine goes away, I am following your blog, I thought I was already!! Nettie