In January of 2006 my office hosted its yearly Chili Cook-off. Despite being crazy busy getting ready for the Olympics I made a pot of chili to enter. It won first place in the “Home Style” category (other categories included Spicy, White, Exotic, etc), beating out 5 or 6 other chilies in the same category. Several people asked for the recipe, but never being a person to follow a recipe I could not give it to them. Finally, today, I will try to put down the basics in a recipe.
- Sherzy’s Award Winning Turkey Chili
- Its really quite healthy, too! NOTE: all spice measurements are just guesses. Start with less, you can always add more (the whole “to taste” thing).
- Ingredients
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- 1 tbsp. olive oil
- 2 onions, chopped (try 1 yellow and 1 red)
- 4 garlic cloves, minced
- 1 large shallot, minced
- 1/4 red wine (real stuff please)
- 1 pkg. extra lean turkey (20 oz.)
- 1 tbsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. paprika
- 1/2 tsp. cayanne
- 1 tsp dried oregano
- 1 tsp. ground pepper
- salt – to taste
- 2 14oz cans chili beans (I always use Bush’s bean, one hot, one mild)
- 1 28oz can crushed tomatoes
- 1 14oz can diced tomatoes (preferably with some Mexican-type seasoning)
- 1 – 2 tbsp. brown sugar depending on taste, and how hot you made it (this is really the key to the “home style” taste)
- Preparation
-
- Heat oil over medium heat. Add turkey, cook until browned, adding some spices as it cooks. Remove turkey from pan, Add a bit more oil.
- Add onions, garlic, and shallot cook until soft. Add spices, then wine. Cook, stirring, 1 minute. Add chili beans, tomatoes, and cooked turkey, simmer for about 20 minutes.
- Taste chili, adjust spices and add brown sugar. Simmer 5 – 10 mintes. Enjoy with favorite chili toppers. Chili will be even better day after cooking.