I love fall food! And I love big pots of food that simmer on the stove for a long time, sending tantalizing aromas up the stairs and around the house that woo my boys into the kitchen with me.
It’s that time of year again. Bowls of hearty, warm, yummy comfort food, here we come!
We love chili. I make a beef chili, too, but had some turkey in the freezer and thought I would give it a try.
Not surprisingly, I love this recipe even more because it is way leaner, less greasy, and the texture of the turkey in the chili is just so smooth.
This recipe has got a bit of a kick, so remember that when you’re feeding your little ones. We loaded our bowls with tortilla chips, chili and cheddar cheese for this night, which cut the heat some. You could add a bit of sour cream to the top of yours, if you like.
I have some of this left over from last night (can you believe it?) and it’s beckoning me from the fridge. I will wait til lunch time.
- 2 – 2 1/2 pounds ground turkey
- one can (10 oz.) Rotel tomatoes
- one can (15 oz.) tomato sauce
- 4 tablespoons chili powder
- 2 teaspoons salt
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
- 1 tablespoon flour
- 5 cups water
- Brown turkey in large pot. Drain.
- Add just a bit of water to pot to keep from scorching. Add chili powder, salt, cumin, garlic powder, onion powder, and paprika. Stir.
- Add tomatoes and tomato sauce. Stir.
- Add five cups of water, stir, and simmer for 45 minutes.
- Mix the tablespoon of flour with enough water to make a pourable, thick mixture. Slowly pour into chili, stirring constantly. This will thicken up the chili just a little bit.
- Continue cooking for another 15 minutes.
- Eat it plain or serve with your favorite chili sides: cornbread, or as a frito pie, or with tortilla chips, cheese and sour cream.