Tuesday, November 16, 2010

Blue Ribbon Chili

I created this chili eight years ago. I improve it a little bit every year. It is my absolute favorite chili - other chili just doesn't compare. It's sweet, meaty, tangy, savory and chunky. It makes a lot, we use the leftovers as an enchilada filling. So yummy!!!!

Blue Ribbon Chili
  • 5 cups dry pinto beans
  • 20 cups water
  • 3 lbs ground turkey
  • 1 lb bacon (I use turkey bacon)
  • 2 cups chopped red, green and yellow bell peppers
  • 1 large onion chopped
  • 2 large tomatoes chopped
  • 4 cans tomato paste
  • 1 tsp minced garlic
  • 3 1/2 Tbsp Worcestershire sauce
  • 1/2 tsp garlic
  • 1 1/2 tsp cumin
  • 1 1/2 tsp salt
  • 1 1/2 cup brown sugar
  • 1 cup ketchup
  • 1 tsp chili powder
  • dash of ground red pepper

(Tip: If in a hurry it's okay to use canned pinto beans. I will use 4 cans of pinto and 4 cans of kidney beans. Also for a smokey flavor add 1 tbsp liquid smoke - found on the BBQ sauce isle)

Soak dried beans in 20 cups of water over night or for 24 hours. Drain. Bring 20 cups of water to a boil and boil beans for 1 1/2 hours. Meanwhile cook ground turkey with 1/2 tsp garlic, 1/2 tsp cumin and 3 Tbsp Worcestershire sauce. Cook bacon until crisp. Chop bacon. Add to crock pot with beans and ground turkey. Add tomato paste. Add a little water 1/2 can at a time if chili is too thick. Remember the chili will simmer and liquid will cook out. Add ketchup, brown sugar, tomatoes, onions, peppers, salt, chili powder, red pepper, 1 tsp cumin ans 1/2 Tbsp Worcestershire sauce.

Simmer in crock pot on high for 2 hours. Top with crumbled bacon, shredded cheddar cheese and sour cream.

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