Chili Cookin’

I love making chili this time of year when the temperature drops. I make it from scratch. Instead of red meat I use turkey meat. It’s a much better meat and better for you.

Here is my recipe:

1-2 lbs. of ground turkey (or rabbit, or deer or beef) meat browned and drained

1 tsp. each of:

Oregano, basil, Italian seasoning, time, garlic powder (not salt! never use garlic salt please!), and onion powder

2 tablespoons of paprika

Grind up some dried chili peppers or buy it ground up and make about 1/2 cup

1 bay leaf

Cayenne pepper (only if you like it spicy. Otherwise leave this out!)

1 tablespoon of salt (optional)

Dice one bell pepper

Dice 1 small onion or 1 half of a regular onion.

Sauté bell pepper and onion in olive oil for 5 minutes.

Use a crock-pot or a large pot and dump all the ingredients into it.

Add 1 8oz can of tomato sauce and then add two 8 oz. cans of water.

Add one 140z can of kidney beans

Cook for 2 hours on medium low heat stirring frequently.

1/3 cup of masa flour. If you don’t know what that is, go to a Mexican supermarket or market and go to the flour aisle. You will see masa flour. masa flour is used to thicken the chili and you use it right before you serve it. It’s the last thing that goes into the pot before you dish it out. Be sure and stir it in good and check the consistency before serving. Too thick?  Use water and stir stir!

Let the chili rest for 5 minutes on NO heat before serving.

You can of course use a mix, but it won’t taste as good. I promise you that. If you have to use one, use the best of them all: Carrol Shelby’s chili mix. It’s everywhere so it’s easy to find. He’s a fellow Texan and of course who could forget the Shelby Cobra car from Ford? Yep that’s him. He is responsible for a lot of Detroit power. The man does make some good chili and we both use the same ingredients.