|JUST RIGHT CHILI|
Not Too Mild and Not Too Spicy
[Pictures are posted below!]
All semi, medium and great cooks have a chili recipe. This chili recipe is fast, easy and delicious. It has just the right amount of spicy that makes you think its going to burn your mouth but then doesn't. It's right on the edge but doesn't take you there. You may be surprised at the amount of garlic but folks, it works in this recipe. When I make chili I make a 12 quart pot, then I can put the chili in individual serving bowls and stack them in the freezer. You will need to cut back the recipe if you are cooking for less. Whether I cook for 2 or 3, I would still make this much and freeze the rest. I also use turkey burger because it is a lot less calories, a lot less greasy and a lot more nutritious.
Basic Prep 20 minutes - Ready in 90 minutes
6 lbs. turkey burger
3 medium onions
6 Tbsp. minced garlic, use the minced garlic in a jar if you like
3 Tbsp. oregano
1 Tbsp. cayenne pepper
4 tsp. Himalayan Salt (I like Himalayan salt better, use regular salt if you like) Order Himalayan Salt online The Spice Lab Finely Ground Pure Himalayan Salt, 2 pounds
2 large cans tomato juice - 46 oz. can
4 large cans diced tomatoes - 28 oz. can
Optional: Your favorite beans - kidney beans, chili beans, etc. If I add beans, then I add only 1 small can of red kidney beans. That's just what we like.
Optional: Sometimes I will add some diced carrots and celery. There's something different about carrots and celery in chili. It really thickens up the chili, which means you might have to cut back on turkey burger. It's your call.
Open and pour into the biggest pot you have, all of the tomato juice and all of the diced tomatoes. Brown the turkey burger 3 lbs. at a time. There won't be much grease or water to drain off with turkey burger. Scoop turkey burger with your hand held strainer and add to the juice, diced tomato mix. Dice the 3 onions while the turkey burger is cooking and add to the pot. Do not put the pot over fire until all onions and turkey burger are added. Stainless Steel Set of 3 Fine Mesh Strainer All Purpose Extra Deep Colander Sieve for Superior Baking and Cooking Preparation (3 Pack Deep)
Add the rest of the ingredients - garlic, oregano and salt. When I'm feeling frisky, that's when I add the beans, carrots and celery. I don't do it all the time but I do it often enough. Everyone loves it and says, "I've never had carrots or celery in chili but damn this is Good!"
Cook on medium heat until it lightly boils and starts splattering the lid. Turn the heat down to more like a medium/low heat and cook for 60 minutes, give or take 10 minutes. If it continues to splatter too much again, turn it down again to low heat. I don't know about you but I'm always too full after making chili to sit down and eat a bowl because of all the mini-tastings. (winky wink)
Serve with saltines, oyster crackers or tortilla chips. If this is too much heat (spicy) for you, the butter on the saltines will help cool your mouth down but this recipe should take you to that fine line of being hot without actually being too spicy hot. We like to lightly sprinkle the chili with shredded cheese and use tortilla chips. Enjoy!~
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