National Chili Day

I have 2 recipes for chili that I love. Today, I share one from my brother in law, David. It’s always a crowd pleaser.

Prep Time: 20 minutes

Cook Time: 1½ to 2 hours

Makes: 6 quarts of chili

Ingredients:

• 1 (6-pound 15-ounce) #10 can pinto beans
• 1 pound ground turkey
• 1 ½ cups chopped onion
• 1 cup chopped green or red bell pepper
• 3 cloves garlic, minced
• 2 (28-ounce) cans diced tomatoes, undrained
• 1 (6-ounce) can tomato paste
• 3 tablespoons beef base or 9 beef bouillon cubes
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 2 teaspoons sugar
• 8 to 12 slices pickled jalapenos, chopped

Directions:

1. In a large kettle or Dutch oven (6 quart plus), brown the ground turkey.
2. Add onion, green or red bell pepper, and garlic.
3. Cook and stir until tender.
4. Add the remaining ingredients.
5. Cover; bring to a boil.
6. Reduce the heat; simmer 1 ½ hours.

Serving Suggestion:

Serve with corn chips, shredded cheese, and sour cream.