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
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
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