Don's go to Chili
3 - lbs. ground turkey
4 - 15 oz. cans black beans
1 - 28 oz. can petite diced tomatoes
1 - 27 oz can Hatch brand chopped green chilies
2 - 12 oz cans tomatoes and green chilies (1 can if using Rotel original)
1 - can tomato paste
1 - tsp cumin
2 - tbs chili powder
1 - heaping tsp salt (adjust to taste)
Beamer's Steak Rub (optional)
Drain and rinse black beans. Put beans, tomatoes with juice, greens chilies with juice, tomatoes and green chilies with juice, tomato paste, chili powder, cumin and salt into a 5 quart crock pot. Set crock pot to High heat and cover.
Brown the ground turkey in bacon grease, sprinkling liberally with Beamer’s Steak Rub (sourced from beamernc here on the forum) . It may be easier to brown 1 lb at a time. Add cooked turkey with any drippings to the crock pot.
Allow to heat until chili starts to boil. Reduce heat to Low and continue to simmer, stirring occasionally. I usually cook it overnight. Do NOT allow the chili to burn.
Serve with corn bread, over rice or plain.
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Stan Ely's Texas Red
(Note: I buy the dried chilies in the store rather than roast my own...)
Let them cool, then tear of the stems and dump out the seeds.
Soak them in boiling water. I put a bowl on top to make sure they all stay submerged. Just let them hang out while move on to cooking
Never use "Ground Cow" buy a cheap roast (or two)
Dice it up to about 1/2 inch chunks
A couple or three onions and six to eight garlic cloves.
Brown the meat in batches. I use veg oil. A little salt on each batch. That the only salt in this recipe, btw.
(Note: I add salt to taste)
Let the onions soften for about five minutes then throw in the garlic and peppers along with 3 TBSP ground cumin and 1 TBSP Oregano
Five or six shakes of Worcestershire and one beef bullion cube.
Beer! One bottle of Shiner Bock. Bring to a boil and let simmer for five minutes to cook out the alcohol.
Our peppers are steeped and ready to go.
Dump them in food processor.
Blend till smooth. Beware, this can get messy. (He's NOT kidding!)
The only thing I do differently now is run the pulp through a sieve
Dump our slurry in the pot. Cook for a bout 5 minutes then add the meat
At this point you have a traditional pot of Texas red. Let simmer for as long as you can stand it. It will only get better, the longer it cooks.
I know it's heresy but I like to add Ranch Style Beans. They are made in Dallas after all. Two cans of Rotel and a good 5 second squirt of ketchup
***********************
Range Chili (sweet, Cincinnati style)
2 - 29 ounce cans tomato sauce
2 - 28 ounce cans chopped, diced or stewed tomatoes, or any combination thereof
2 cups diced onions
1 heaping tablespoon Italian Seasoning
1 pound thick cut applewood smoked bacon, cooked until done but not too crispy and then chopped into bite sized pieces.
3 pounds burger or venison (lean as you can get it)
2 pounds Jimmy Dean or Bob Evans spicy breakfast sausage
4 small cans kidney beans - drained and rinsed
1/4 cup bacon drippings
1 cup Sweet Baby Ray's Hickory Brown Sugar Barbecue Sauce
1/2 cup Penzey's 9000 chili seasoning (yes, that's right 1/2 cup)
1/3 teaspoon crushed dried red pepper flakes
1/2 tsp. Aleppo pepper
approx. 3/4 cup Coca Cola (not Pepsi and certainly not diet) If you can get the Mexican Coca Cola in the glass bottles that's made with real sugar (found at Costco and sometimes in the Hispanic section of the supermarket, use it)
4 oz. Baker's unsweetened dark chocolate, finely chopped (each square breaks into two pieces so it's pretty easy to chop up).
Cook the meats separately and drain well. Saute the onion in with the burger so that it caramelizes. Mix in with rest of ingredients adding the dark chocolate last. Cook in the crockpot on high about 2 hours, or on low 4-6 as as desired. It's even better if you make it the day before and let heat on low for a few hours before serving.
3 - lbs. ground turkey
4 - 15 oz. cans black beans
1 - 28 oz. can petite diced tomatoes
1 - 27 oz can Hatch brand chopped green chilies
2 - 12 oz cans tomatoes and green chilies (1 can if using Rotel original)
1 - can tomato paste
1 - tsp cumin
2 - tbs chili powder
1 - heaping tsp salt (adjust to taste)
Beamer's Steak Rub (optional)
Drain and rinse black beans. Put beans, tomatoes with juice, greens chilies with juice, tomatoes and green chilies with juice, tomato paste, chili powder, cumin and salt into a 5 quart crock pot. Set crock pot to High heat and cover.
Brown the ground turkey in bacon grease, sprinkling liberally with Beamer’s Steak Rub (sourced from beamernc here on the forum) . It may be easier to brown 1 lb at a time. Add cooked turkey with any drippings to the crock pot.
Allow to heat until chili starts to boil. Reduce heat to Low and continue to simmer, stirring occasionally. I usually cook it overnight. Do NOT allow the chili to burn.
Serve with corn bread, over rice or plain.
************************
Stan Ely's Texas Red
(Note: I buy the dried chilies in the store rather than roast my own...)
Let them cool, then tear of the stems and dump out the seeds.
Soak them in boiling water. I put a bowl on top to make sure they all stay submerged. Just let them hang out while move on to cooking
Never use "Ground Cow" buy a cheap roast (or two)
Dice it up to about 1/2 inch chunks
A couple or three onions and six to eight garlic cloves.
Brown the meat in batches. I use veg oil. A little salt on each batch. That the only salt in this recipe, btw.
(Note: I add salt to taste)
Let the onions soften for about five minutes then throw in the garlic and peppers along with 3 TBSP ground cumin and 1 TBSP Oregano
Five or six shakes of Worcestershire and one beef bullion cube.
Beer! One bottle of Shiner Bock. Bring to a boil and let simmer for five minutes to cook out the alcohol.
Our peppers are steeped and ready to go.
Dump them in food processor.
Blend till smooth. Beware, this can get messy. (He's NOT kidding!)
The only thing I do differently now is run the pulp through a sieve
Dump our slurry in the pot. Cook for a bout 5 minutes then add the meat
At this point you have a traditional pot of Texas red. Let simmer for as long as you can stand it. It will only get better, the longer it cooks.
I know it's heresy but I like to add Ranch Style Beans. They are made in Dallas after all. Two cans of Rotel and a good 5 second squirt of ketchup
***********************
Range Chili (sweet, Cincinnati style)
2 - 29 ounce cans tomato sauce
2 - 28 ounce cans chopped, diced or stewed tomatoes, or any combination thereof
2 cups diced onions
1 heaping tablespoon Italian Seasoning
1 pound thick cut applewood smoked bacon, cooked until done but not too crispy and then chopped into bite sized pieces.
3 pounds burger or venison (lean as you can get it)
2 pounds Jimmy Dean or Bob Evans spicy breakfast sausage
4 small cans kidney beans - drained and rinsed
1/4 cup bacon drippings
1 cup Sweet Baby Ray's Hickory Brown Sugar Barbecue Sauce
1/2 cup Penzey's 9000 chili seasoning (yes, that's right 1/2 cup)
1/3 teaspoon crushed dried red pepper flakes
1/2 tsp. Aleppo pepper
approx. 3/4 cup Coca Cola (not Pepsi and certainly not diet) If you can get the Mexican Coca Cola in the glass bottles that's made with real sugar (found at Costco and sometimes in the Hispanic section of the supermarket, use it)
4 oz. Baker's unsweetened dark chocolate, finely chopped (each square breaks into two pieces so it's pretty easy to chop up).
Cook the meats separately and drain well. Saute the onion in with the burger so that it caramelizes. Mix in with rest of ingredients adding the dark chocolate last. Cook in the crockpot on high about 2 hours, or on low 4-6 as as desired. It's even better if you make it the day before and let heat on low for a few hours before serving.
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