YEARS ago, Angelica made this delicious chili and ALMOST won a competition at work. And I say "almost" because the organizer of the competition thought awarding 1st place was not sufficient, but that she needed to rank the chilis from 1st to 13th place (poor J.J.)
I think Angelica's second place chili was the tastiest and she was robbed.
"I am passing along my CHILI recipe to share. I doubled the recipe and added ground chuck in addition to the turkey, also for a lighter broth you can use one can of chicken broth instead of 2 (1 each) cans of tomato sauce/paste. I used allrecipe.com as a guide and personalized it. I put all the fixings on the side and made cornbread muffins, everything was a hit! Hope you enjoy a bowl of homemade chili."
- 1 tablespoon vegetable oil
- 1 pound ground turkey
- 1 pound ground chuck
- 2 (10.75 ounce) cans low sodium tomato soup
- 1 (15 ounce) cans kidney beans, drained
- 1 (15 ounce) can cannellini beans, drained
- 1/2 medium onion, chopped
- 2 tablespoons chili powder
- 1 Pkt. McCormick Chili Mix
- 1 teaspoon red pepper flakes
- 1/2 tablespoon garlic powder
- 1/2 tablespoon ground cumin
- 1 pinch ground black pepper
- 1 pinch ground paprika
- salt to taste
- Heat the oil in a skillet over medium heat. Place turkey in the skillet, and cook until evenly brown; drain.
- Coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup, kidney beans, cannellini beans and onion. Season with chili powder mix, chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt.
- Cover, and cook 8 hours on Low or 4 hours on High.