superbowl chili

12:41 PM

Football season means many things, but for me, my favorite part of football season is spending a Sunday in and cooking. I obviously like watching football, listening to fantasy shenanigans, gambling, and commercials - but food is the real way to my heart. 

I started making chili off of a recipe I found a few years ago, and I've been adjusting it to my liking ever since. I like to think that this is the most amazing chili ever, and I hope you try it and think so, too!

Top: Forever 21  |  Sweater: Forever 21 [similar]  |  Pants: American Apparel

Recipe makes 20 servings. Adjust measurements to amount of servings you would like to make!

Ingredients:
  • 3 tablespoons bacon drippings
  • 2 large onions, chopped
  • 3 peppers (I like to use 1 red, 1 yellow, 1 green), chopped
  • 1 package mushrooms, chopped
  • 2 cans of sweet corn
  • 8 pounds ground turkey
  • 5 cloves garlic, finely chopped
  • 4 tablespoons chili pepper flakes
  • 4 tablespoons mild chili powder
  • 1 tablespoon ground cumin
  • 1/4 cup paprika
  • 1 teaspoon dried oregano
  • 3 (10 ounce) cans tomato sauce
  • 1 (6 ounce) can tomato paste
  • 3 cups water
  • 2 tablespoons salt
  • 1/4 cup dried parsley (optional)
  • 1 fresh jalapeno peppers (optional)
  • 1 cup flour


Toppings:
  • Fritos
  • Sour Cream
  • Green Onion, chopped
  • Shredded Cheese

Directions:
  1. Melt the bacon drippings in a large heavy pot over medium heat. Add the onions and cook until they are translucent. Once the onions are just about translucent, add peppers, mushrooms, and corn.
  2. Combine the ground turkey with the garlic, chili pepper flakes, chili powder and cumin. Mush these ingredients together thoroughly with your hands. Add this meat-and-spices combo to the veggies in the pot. Break up any meat that sticks together as you cook, stirring occasionally, about 30 minutes, until meat is evenly browned (very browned, not just gray).  Sometimes, I like to add some bacon from making the drippings to the ground turkey for extra flavor. Sprinkle in paprika and oregano.
  3. Pour in the tomato sauce, tomato paste, water, salt, parsley and jalapeño. Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours. I’m not a fan of beans, but if you are, this is when you add 2 cans of kidney beans.
  4. During cooking you may squeeze the jalapeño as it softens against the sides of the pot to release more heat if desired. If this sounds too spicy, don’t add the jalapeño at all (I often find that this recipe is spicy enough without the jalapeño).
  5. If the chili is not thick enough, this is where you mix in the flour. Add little by little, and cook while stirring for 30 minutes longer, or until desired consistency is achieved. Taste and adjust seasonings.










Let me know if you decide to try this out! 
Enjoy! 
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