Everything but the Kitchen Sink Chili
Chili Con Carne Plus
I was interested in making chili con carne, and I did a google search for some recipes. Of course, I got results for all different kinds of chili, and some of them sounded really intriguing - three bean, beer, corn, burn your taste buds out, etc. So, I decided to pick a few that especially appealed to me, and combine them all, along with my grandmother's recipe, into one fantastic conglomeration.
The following recipe is the end result, and it went over so well, it's now a regular dish in our house during the fall and winter months. Sometimes I tweak it a little depending on what we have on hand. For instance, if we have Corona in the fridge, I'll substitute that for Foster's. I don't always use scallions, but they are a nice touch, and they add some color. It's very flavorful, with all of the spices, so don't worry if you have to make some minor substitutions or omissions. Of course, you can always make it spicier, too.
You can also cook this in a slow cooker or crock pot. Use the low setting, and give it four to six hours. This chili is nice topped with shredded cheddar cheese and/or a dollop of sour cream and served with corn bread, or tortilla chips, if you want something crunchy.
The ingredients list may look a bit intimidating, but most of the prep work is nothing more than opening cans and measuring spices, and that doesn't take long. Chopping onions and peppers are the only real "work", and some supermarkets sell them already chopped; if you are truly pressed for time, or you don't feel like crying over onions, check your local grocer's produce section for the more convenient option.
The last time I made this, I set the dry ingredients (minus the black pepper, oops) out on the kitchen island so that I could update my photos. After seeing all the cans and spices, my husband asked me if I was cleaning out the pantry.
Now, I'm considering changing the name of the recipe.
Which sounds more appetizing?
Tip for Chopping Onions Tear-Free
I keep a snorkeling mask in the house, and I put it on before chopping onions. It looks really silly, but it completely prevents tears, burning eyes, and a runny nose.
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 3 tablespoons chili powder
- 1 teaspoon ground cayenne
- 1 teaspoon ground black pepper
- 1 teaspoon red pepper flakes
- Several dashes Frank's Red Hot Sauce
- 1 large onion, chopped
- 2 large bell peppers, chopped
- 3 chopped scallions, optional
- 4 cloves minced garlic
- 8 ounces Foster's Lager
- 20 ounce package lean ground turkey, such as Jenny-O
- 1 (14 oz.) can diced tomatoes
- 1 (8 oz.) can tomato sauce
- 1 (6 oz.) can tomato paste
- 1 (15 oz.) can yellow or white corn, make sure it's whole kernel, not creamed
- 1 (15 oz.) can black beans
- 1 (15 oz.) can red beans
- 1 (15 oz.) can cannellini beans
- In a large stock pot, brown the turkey. Pour 8 ounces of Foster’s into a measuring cup. Pour the rest into a frosty mug, and enjoy. (it comes in a 25 ounce can, so why let the rest of it go flat)? Drain the grease from the turkey, and set the turkey aside.
- Saute the onions, garlic, and bell peppers in olive oil until tender. Add the browned turkey, beans, corn and tomato products. Stir. Add the spices, Frank’s Red Hot Sauce and the beer. Stir.
- Bring the mixture just to a boil. Then, reduce the heat, cover, and simmer for at least two hours. Add the scallions (if using), stir, and serve.
I sometimes cook the turkey in a skillet, so that I can start sauteing the onions and peppers at the same time. It cuts prep time, and it's worth washing an extra pan.
My husband is much more artistic than I am, when it comes to food presentation, and he volunteered to do the toppings. As you can see, he gets blissfully carried away with cheese and sour cream.
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Unless you're feeding a small army, you can expect to have plenty of chili left. It freezes well, or you can mix noodles into it and bake it in the oven to stretch your leftovers even farther.
Prep time 5 min - Total time 30 min
- Leftover Chili
- 1 package small pasta shapes (elbows, rotini, shells)
- 1 1/2 cups shredded cheddar cheese
- Preheat oven to 325 degrees.
- Mix pasta with chili and pour into 9X13 greased casserole dish. Cover tightly with foil.
- Bake for 25 minutes. Remove foil, top with cheese, and bake for an additional 5 - 7 minutes, or until cheese is melted.
© 2017 Sara Krentz