Thursday, January 6, 2011
Everyone has their favorite chili recipe and this is mine. I love my Mom's chili and am perfectly contented using this chili as my one and only chili recipe for all time. It's not at all spicy (I'm a wimp when it comes to heat) and it's more on the sweeter side because you add in a tablespoon of sugar. You can play around with the beans and I like to make it with only black beans because they are my favorite. It's best served on a loaded baked potato with cheese and sour cream. Mmmmm mmmmm mmmmm!
Makes 12 servings (1 1/3 cups each)
2 pounds ground turkey
4 medium onions, chopped
2 cans (1 pound, 12 ounces each) diced tomatoes
2 cans beans (I used 1 can of black beans and 1 can of kidney beans), drained (reserve liquid)
1 can (15 ounces) tomato sauce
1 tablespoon sugar
1 1/2 tablespoon chili powder
1/2 tablespoon salt
Cook and stir ground turkey and onions in a Dutch oven or large roasting pan until meat is brown and onions are tender.
Stir in tomatoes, reserved bean liquid, tomato sauce, sugar, chili powder, and salt. Heat to boiling.
Reduce heat and simmer uncovered for 1 hour and 15 minutes. Stir in the beans and simmer.
Stirring occasionally for about 15 minutes or until the chili reaches your desired consistency.