I hope everyone is enjoying the New Year. I don’t know about the rest of you but I’ve done my share of cooking this past month and could use a slight break.
The weather here in Missouri is freezing. Today I think the high was maybe 14 degrees so I decided I’d make some chili. I’ve been a bit under the weather since New Years so this was perfect. I call this Dump-In Chili since you literally dump everything in and cook it.
Feel free to add whatever you like to it but this is how I make it. Since my family tries to eat low fat I make it with ground turkey but any type of ground beef will work or a combination.
2 pounds ground turkey
28oz can tomato sauce
2 (15 oz.) cans diced tomatoes with garlic and onion
1 (15 oz.) can diced tomatoes with green chili’s
1 (15 oz.) can chili beans – medium heat
1/2 cup sugar
1/2 cup Kansas City style BBQ sauce
1/4 cup Hot BBQ sauce
If using ground turkey spray a stockpot with non-stick cooking spray. Add ground turkey and can of tomato sauce. Mix all together and cook. By doing it this way the turkey acts like ground meat and will stay in small pieces. If you cook the turkey first it will stay in large clumps and seem dry.
Then add rest of ingredients and cook for 1+ hours, uncovered. The longer you cook it the more intense the flavors get. Oftentimes I throw this on at 4:00pm and we’re eating it by 5:30pm. We eat early. If you leave it on the stove for 4+ hours at a slow simmer the chili will thicken that much more.
If you’re not into spicy then don’t use the hot BBQ or medium beans. We like it that way.
Garnish with cheddar cheese, sour cream and whatever else you like. I made some crostini to go with it on the side.
Note: This recipes doubles easily.