I decided this morning that some warm comfort food was in order for the chilly football Sunday.
Chilly Sunday Chili
- 1 Medium Onion
- 3 Cloves Garlic
- Celery Stalks
- 1 Green Pepper
- 2 Jalapeno Peppers
- Olive Oil
- 3 lbs. Ground Turkey
- 1 14.4 oz Can Diced Tomato w/ Jalapeno
- 1 28 oz Can Crushed Tomato (No Salt Added)
- 1 15.5 oz Can Garbanzo Beans *you can add any beans, pintos are most common in chili
- Chili Powder to taste
- Season Salt to taste
- Crushed Red Pepper to taste
- 2 tsp Cacao Powder
Add the ground turkey and mix thoroughly with the vegetables. Cook until the turkey is almost completely cooked through and drain off fat. (While the turkey is cooking, prep your crock pot and turn the heat on low)
Mix the turkey with both cans of tomatoes and drained/rinsed garbanzo beans. Add the spices to your linking. Just remember, the longer you cook your chili, the stronger your flavors will become.
I didn't measure my spices, but I know I only had a couple teaspoons of chili powder left and I usually like to add 4-5. I compensated by adding some Paprika in addition to the spices listed above. I just sprinkled the spices until they covered the chili and mixed them in. This version was a little bit hotter than I would normally make, but it's cold out!
One ingredient you should always add to your chili is Cacao powder.
Well it adds another dimension of flavor to your chili. A rich, roasted flavor. The longer you let it cook, the deeper the color of your chili will become. Plus cacao powder is full of healthy antioxidants and the acidity helps tenderize your meat (so you should also add it to your next beef stew!)
I got this cacao powder in the Dominican Republic, but you should be able to find some at your local grocery store.
Let your chili cook in your crock pot for a minimum of 5 hours on low.
Top it with grated cheese, a dollop of sour cream or just serve as is. Eat it with crushed up crackers on top, Italian bread, or put it in a sourdough bread bowl.
And on this football Sunday, GO PATRIOTS!!!!!
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