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 must 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… Turkey Lasagna, Turkey Meatballs, Turkey Bean Soup and Turkey Chili.
I made this Turkey Chili on Sunday night for myself and a friend and have enjoyed reheated leftovers after a few late-night work days this past week.
- 1lb ground lean turkey
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 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
- 14oz cans of chopped tomatoes with juice
- 1 16oz can of kidney beans, drained
- 1 8oz can of tomato paste
- 2 cups of Chicken Stock
- Brown turkey, onions, and garlic in a Dutch oven. Add chili powder, salt, pepper, cayenne and paprika and mix through to turkey.
- Combine turkey mixture, tomatoes, tomato paste, chicken stock and kidney beans together in the same pot.
- Cover and cook on medium-low for 45mins to an hour.
- 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! Reheat as desired.