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.