Chili Production Night


Last Sunday, my husband cooked up a huge pot of turkey chili. During the fall and winter, we do this about once a month or so because it makes so much food and is so yummy.

After a dinner of generous portions and seconds, I froze about four servings. I also set aside two servings for lunches this week. And, we still had enough left over for another dinner or two. We usually make some potatoes or other accompaniments when we heat up leftovers to avoid getting bored.

This is an easy recipe in that making chili is not complicated and, once everything is mixed, it sits and simmers on the stove for two hours. On the other hand, this recipe is somewhat complex because of the amount of prep work, and the number of ingredients. There are certainly easier chili recipes out there!

In short, Chili Night is a bit of a production. I think my husband started around 3:30 in the afternoon, and we ate at 7.

I’ve listed ingredients below, but here are the steps:

First, chop all the vegetables and mix them together in a bowl. In a separate bowl, mix the sauce ingredients making sure the bullion dissolves. In a third bowl, mix the dry spices together. (This time, my husband substituted fresh basil for the dry basil and added it to the “sauce” bowl.)

Next, brown the turkey in a bit of oil in the bottom of a large pot. My husband under-cooks the turkey slightly because he knows the turkey cooks fully during the two hours of simmering. I would probably cook it all the way before adding the other ingredients but then… it always turns out better when he makes it.

Then, open all the cans of tomatoes, but don’t drain the liquid. Open, drain, and rinse all the beans (except, of course, don’t rinse the spicy beans).

Add the tomatoes to the meat, followed by everything else. Mix thoroughly. Bring up to temperature, just before boil. Drop it down to low and let it simmer for at least two hours.





Meat, beans, tomatoes:

2 lbs ground turkey
2 15oz cans kidney beans
1 15oz can tri-color beans
1 15oz can spicy chili beans
2 28oz cans plus 1 15oz can diced tomatoes
1 6oz can tomato paste


1 large yellow onion, chopped
6 stalks celery, chopped
1 green bell pepper, chopped
2 green chilies, chopped
1 habenero chili, chopped
1 tbsp minced garlic


3 strips turkey bacon, cooked and chopped (we microwaved ours this time)
4 cubes veggie bullion
1/2 cup beer
1 tbsp Worcestershire sauce
2 tsp hot sauce

Dry spices:

1/4 cup chili powder
1 tbsp oregano
2 tsp cumin
1 tsp basil
1 tsp cayenne pepper
1 tsp paprika
1 tsp white sugar
1 tsp salt
1 tsp pepper

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