I have been making chili since I was big enough to reach a cooker. It’s a dish that is best shared with friends where they can help themselves to bowl (after bowl if desired) of meaty, deliciously spicy, tomato goodness. The hearty warmth brings a smile to everyone’s face.
I stopped eating beef in my early teens because of “Mad Cow’s Disease.” A horrible disease that scared the bejesus out of British people back in the 1980s. I really don’t have any yearnings for it at all, which I know to some is a crying shame and I have to say as a person who likes to write about food can sometimes be a little bit of a problem. I am lucky enough to have many friends that will comment on a beef/steak dish if needed.
Since I stopped eating beef I have adapted many recipes using mostly turkey as an alternative. TurkeyLasagna, Turkey Meatballs and Turkey Chili.
As I had to write my assignment for my class and I had been procrastinating about it all week, I decided to get out good old Betty, my slow cooker to help me. She could cook slowly and I could work on my assignment. It was a super deal. This is as easy as it gets for a great dinner.
Slow Cooker Turkey Chili Con Carne
Adapted from the “Fix it and Forget it” cookbook
1lb ground lean turkey
1 small onion, finely chopped
1 garlic clove, minced
2 14oz cans of chopped tomatoes with juice
1 16oz can of kidney beans, drained
1 8oz can of tomato paste
2 teaspoons of chili powder (more if desired)
1 teaspoon of salt
1 teaspoon of pepper
1/2 teaspoon of cayenne pepper
1/2 teaspoon of paprika
Brown turkey, onions, and garlic in a large skillet. Add chili powder, salt, pepper, cayenne and paprika and mix through to turkey.
Serve with sour cream and chips. Have seconds and thirds if you want. No-one will judge, least of all me after I eat two bowls full!