Cooking Turkey Chili

I love chili, but I haven’t quite landed on a recipe I love so much that I want to make it over and over again. The last one I tried was a Bobby Flay recipe that wound up being a bit too spicy. For Christmas, my mom got me a cookbook called (deep breath) Best Of The Best Recipe Hall Of Fame Fresh From The Farmer’s Market Cookbook. I figured it would be a good place to get a chili recipe from and decided on a pretty simple one for Turkey Chili (page 66).

I made a few deviations from the recipe including not being able to find a can of Rotel tomatoes (though I saw them on my next trip to the grocery store, of course), I also used up the taco seasoning I made that didn’t quite taste right and skipped the mushrooms. Aside from those things though, you basically brown a few pounds of ground turkey and put it in a pot with two diced onions, eight diced tomatoes, an 8-oz can of tomato sauce, two cups of canned kidney beans, a few cloves of minced garlic, splashes of tobasco sauce (green in our case) and Worcestershire sauce, the taco seasoning, one bell pepper, 16 oz of beer (they say “a 16 oz can” but I don’t think that exists) and a few tablespoons of chili powder and cook  for two hours on low and stirring every 20 minutes or so.

It was an alright recipe that tasted pretty good, but didn’t really wow either my wife or I. I think my chili quest is the kind of thing where I don’t really know what I want, but I’ll know it when I make it. Do you guys have any favorite chili recipes I should try out?



Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s