2 tablespoons chili powder
1. place ground turkey in a skillet and cook over medium high heat until browned all the way through. Break up the meat as much as possible. Drain the fat when it's cooked.
2. Add all ingredients to a large stock pot. Bring to a boil. Reduce heat and simmer for 1 1/2 hours, stirring occasionally. Serves 6.
The Food Whore's Chili Tips
- My favorite hot sauce du jour is Smack My Ass and Call Me Sally, available at Tijuana Flats. I love the habenero version. It's so tasty and not too spicy. I've taken to putting it in so many things I cook. If there's not a TF in your area, you can order it online here.
- Chili is best when served the day after you cook it. I prefer to cook it and then put it on warm in a crock pot over night.
- Top your chili with cheese, onions, jalapenos, sour cream, or fritos. Yes, fritos. Try it. It's delicious. Serve with a loaf of sour dough bread or crackers.
- If you don't like really spicy foods, start with smaller amounts of the spices and work your way up. Remember, as the chili cooks down, the seasoning will be absorbed into the chili and will likely taste stronger.
- Made your chili too spicy? Eat a piece of bread, drink milk or put a tsp of sugar on your tongue to soothe your burning tastebuds.
The Food Whore