My chili recipe functions as a run-of-the-mill chili and a chili dip and sauce. It’s that good.
How do I dip? Stir equal parts chili and queso together and then find a bag of Tostitos for some high-quality dipping.
How do I sauce? Nothing beats cornbread topped with chili. It’s not complete without a bottle of Corona, if I do say.
This chili recipe is based on my good friend Judy’s recipe, which I’ve modified over time to be a little more spicy and a little more veggie.
Judy and Sara’s Chili Recipe
*1 lb. ground turkey
*dash(es) of salt and pepper
*1 large onion, chopped
*1 red bell pepper, chopped
*1 green pepper, chopped
*2 medium tomatoes, diced
*liberal amount of freshly chopped parsley
*3 cloves garlic, minced
*1 Jalapeño, diced (2 or 3 if you like it hot)
*packet of your favorite chili seasoning
*1 cup spaghetti sauce (about a 1/2 of a jar)
*1 can tomato paste
*1 can kidney beans (two if you don’t want to use ground turkey)
* 2 tbsp paprika
* 2 tbsp chili powder
Instructions: Brown turkey in skillet, season with salt and pepper (drain fat, if necessary). Meanwhile, saute peppers and onion. Combine all ingredients. Simmer for 1.5 hours, stir frequently, and add more spice to taste.
p.s. I have made this chili recipe with bacon before, and, of course, it tasted better. Simply fry up eight pieces of bacon, crumble, and stir in bacon before you serve. If you try it, let me know what you think.