Many of the recipes on this blog could use a good old fashioned makeover – the recipes themselves are in good shape, at least in my mind where I tend to forget to write everything down…it’s the blog posts that need some work. Today, I wanted to revisit my mom’s Chili recipe. In the original, I don’t even put how much ground turkey or sausage to use! That’s because it’s a recipe that always turns out a little different for us each time because we wing it…I don’t ever believe anyone is making the recipes I post, they are mostly a guide for myself for the next time I make something. So today…I’m giving some more specifics. We also made Ina’s Jalapeno Cheddar Cornbread and baked it in mini cast iron skillets for about 10-15 minutes (I think…per usual, I eyeballed it).
Mom’s Wingin’ It Chili
By Baked Northwest
- 2-4 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 20 oz ground turkey
- 12 oz ground sausage
- 1 (14.5 oz) can diced tomatoes
- 1 (10 oz) can rotel tomatoes w/ green chilies
- 1 tsp. paprika
- 1 tsp. cayenne pepper
- 1 Tbsp. chili powder
- 1 Tbsp. cumin
- 1 tsp. oregano
- 1 tsp. red pepper flakes
- 1 can of Tecate, or other Mexican beer
- 1 small can of tomato paste (about 6 oz)
- dash of Worcestershire
- about 1 tbsp sugar
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- a few tbsp spicy salsa (optional)
- a few tbsp fresh diced jalapeno (optional)
- 1 (15 oz) can of corn kernels, drained and rinsed (optional)
Pour about 2 tbsp olive oil in a large soup pan and add turkey and sausage. Cook until done and then remove to a large bowl.
Add a little more olive oil to the pan and cook the onions until soft. Add chopped garlic and cook another minute or two.
Add the cooked meat back to the pot. Add the the diced tomatoes and rotel tomatoes. Add the spices: the paprika, cumin, chili powder, cayenne, red pepper flakes, and oregano.
Stir together and add the beer. At this point, the sauce might be a bit thin, so add some tomato paste to thicken it up. Sometimes you can use a whole can, sometimes less. Since tomatoes tend to be acidic, add a little sugar to tone them down. Start with about a tbsp. and then taste. If you’d like, add a dash of Worcestershire sauce.
If you want more kick, add some jalapenos and/or some spicy salsa.
Let simmer for about 30 minutes and taste again.
Drain the beans in a strainer, rinse them, and add them to the chili. Stir, let simmer for a bit longer to let the flavors blend together and serve. This chili always seems to taste better the next day.