I am getting quite acquainted with my slow cooker and beginning to appreciate her for all she does in the kitchen. Last week I made my first chili that did not involve a chili packet for seasoning. I know, I know...shakes head in shame. It's just easier to use the prepackaged stuff but I know they contain a lot of sodium and because I do love to cook, I should learn the basics and build the seasoning bit by bit! So, I tackled a chili recipe on the AR but subbed a lot here and there and the result was fantastic. The bf proclaimed, "this tastes like real chili from a restaurant" and well tears welded up in my eyes. Okay, it wasn't that dramatic but it's little comments like that, that make cooking & experimenting in the kitchen all the more fulfilling.
So the chili I grew up on as a kid was never spicy and was pure meaty - not soupy at all. I loved it but I find more traditional recipes tend to be more soupy so I wanted to try that route. I also wanted to use my slow cooker because I know the longer something cooks/simmers, its depth and richness can increase. I normally would just simmer chili for like 25 minutes and think that was good enough...and it kind of was but I am definitely glad I am exploring the cooking low and slow process. Today I am making a bolognese/ragu type sauce in the slow cooker too and I am super excited for the results.
Anywho, here's my version of a Slow Cooking Turkey Chili. :)
Ingredients - serves 4
1 pound ground turkey
2 turkey sausages, casings removed
1/2 can of Mexican red beans, drained
1 can chili beans in spicy sauce OR a southwest bean mix
1/2 (28 ounce) can diced tomatoes with juice
1/2 (6 ounce) can tomato paste
1/2 large Spanish onion, chopped
1/2 red bell pepper, seeded and chopped
2 jalapenos, seeded and chopped
1 1/2 cups of beef broth
1/2 cup of tomato sauce
5 garlic cloves, chopped
1/2 cup of frozen corn
2 tablespoons chili powder
1-1/2 teaspoons Worcestershire sauce
1-1/2 teaspoons dried oregano
1 teaspoon ground cumin
1 tablespoon hot pepper sauce (e.g. Tabasco)
1/2 teaspoon dried basil
1/2 teaspoon cayenne pepper
1/2 tsp of chili pepper flakes
1 teaspoon paprika
1 teaspoon white sugar
salt and pepper to taste
Optional Toppings: Sour cream, shredded cheddar & baked pita chips
Watch how easy this is: throw it all into the slow cooker (minus the corn) and cook on low for 6 hours. In the last hour add the corn and taste to see what seasonings you want to increase.
Top with shredded cheese and sour cream AND dip pita chips in it if your heart desires.