Sunday, December 4, 2011
Turkey Beef Chipotle Chili
The photograph does not do this chili justice: it is yum! In contrast to my previous recipe, this one is decidedly man-friendly, what with it being a big bowl of meat. We like our chili on the spicy side: I would say this has good flavor, but isn't overwhelmingly spicy. I randomly forgot both salt and pepper, which are flavor standards, but I honestly don't think the chili suffered because of it. I think seasoning the meat and chili separately helped to build layers of flavor. This meal received a 100% approval rating in my house and has left plenty of leftovers for the week.
Turkey Beef Chipotle Chili (recipe inspiration from Betty Crocker cookbook)
1 1/4 pound ground turkey
1 1/4 pound ground beef (80/20)
1 tsp garlic powder
1 tsp onion powder
2 tbsp and 2 tsp smoked paprika
1 onion, finely chopped
2 cloves garlic, finely chopped
2 cans diced tomatoes and peppers (original rotel), undrained
1 can (15 ounce) tomato sauce
2 tbsp chili powder
2 tsp cumin
1 can kidney beans, drained
1 small can diced chiles
1/2 frozen corn
1/2 cup vegetable stock
Shredded cheddar (optional)
Sour cream (optional)
Corn chips (optional)
Heat skillet to medium and add meat, garlic powder, onion powder, and 2 teaspoons of smoked paprika. Cook meat over medium heat 8-10 minutes, stirring occasionally until brown and drain.
In slow cooker, add all ingredients except for optional toppings. Cover and cook on low for 6-8 hours or high for 3-4 hours.
Serve with additional toppings.