|Photo Credit (I do have a new camera now, so look forward to more quality pics soon!)|
- 1 package of ground turkey
- 2 cans of chili beans (mild or hot)
- 2 cans of chili ready tomatoes (Red Gold are the best! Especially since they are Michigan tomatoes!)
- 1 small can (5 oz) of tomato paste- not necessary if you like a thinner chili
- 1 medium onion, chopped
- 1 jalapeno (or half green pepper) chopped
- 2 packets of Chili seasoning (I usually use 1.5 packs)
- 1/2 teaspoon Cumin & 1 teaspoon chili powder
- Macaroni noodles to serve over
- Toppings (all optional): cheese, sour cream, Fritos or crackers
- In a large pot, heat 1-2 tablespoons of oil (medium heat). Add onion and jalapeno and cook for 2-3 minutes. You just want to soften the onion. Add turkey and brown. I spice with cumin &chili powder here.
- Once browned, add tomatoes and beans. Stir and bring to a simmer. Next add one packet of chili seasoning. Cook for 15-20 minutes and check flavor. If you need more seasoning, add here.
- Start macaroni noodles now.
- Add tomato paste and cook as long as you like. This can simmer all day or be eaten now!
This is just a base. You can mix it up as you like. Here are some variations I make:
- Add one can of chili beans and one black beans. Add a small can of green chiles and 1 cup frozen corn. Perfect tex-mex style chili. To make it really hot, add a chipolte in adobo sauce.
- Instead of macaroni noodles, make it with spaghetti. Or you can bake it with cheese in the oven like a casserole, topping with cheese and fritos.
- Substitute turkey for beef. After browned, add half of a beer and simmer. Only add one can of beans and tomatoes. The beer will cook out, but add some flavor.
- To make vegetarian: add corn, zuchini, carrots, green pepper and a jalapeno. If you want the meaty flavor added still, use veggie crumbles. You really can't tell its missing anything!