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 with my husband, it's now a regular dish in our house during the fall and winter months. Sometimes I tweak it a little for lack of ingredients. For instance, if we have Corona in the fridge, I'll substitute that for Foster's. I've also left out the garlic and onion, because we didn't have any. 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 or a dollop of sour cream and served with corn bread or tortilla chips.
- 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 scallions, sliced
- 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 light red kidney beans
- 1 (15 oz.) can cannellini beans
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".
- 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, stir, and serve.
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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 pasta (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 with foil.
- Bake for 25 minutes. Remove foil, top with cheese, and bake for 5 minutes.
© 2017 Sara Krentz