Our October Block Party/Chili Cook-off was more than successful. Congratulations to Emily and Craig Johnson on Tyndale who had the best chili in all of Arcadia!
Here is the winning recipe:
2 Tbs of Olive Oil
1 large White Onion chopped
1 large Green Pepper chopped
2 Habanero Peppers seeded and chopped-keep the seeds if you want it to be hotter
5-7 cloves of Garlic chopped or pressed
2 lbs of lean Ground Turkey
2 heaping Tbs of Chili Powder
1 heaping Tbs of Ground Cumin
1 Tbs of Paprika
2 Tsp of Crushed Red Pepper
2 Tsp of Seasoned Salt
2 Tsp of Oregano
1 Tsp of Pepper
1 Tbs of Worcestershire Sauce
1 Tsp of Liquid Smoke
2 Packets of Milk Chocolate Hot Chocolate powder
1/2 can of Light Beer
Several dashes of Habanero Sauce
2 14.5 ounce cans of Petite Diced Tomatoes with Green Chilies
1 8 ounce can of Tomato Sauce
2 15 ounce cans of Dark Red Kidney Beans drained and rinsed
3/4 cup of canned corn, drained and rinsed
Pour the olive oil into a large pot and set heat to medium. Once hot add the onion, both peppers and the garlic. Cook and stir frequently until the onions start becoming clear. Crumble in the turkey and stir to mix everything together. Cover but continue to stir occasionally until the turkey is cooked and there is no more pink meat. Between stirrings combine all of the dry spices in a small bowl.
Once the turkey is cooked and all clumps are broken up, stir in all of the other ingredients except for the corn. Cook on medium heat stirring a few times until the chili begins to bubble. Reduce heat to simmer. Cover the pot leaving a small vent and let simmer for one hour, stirring occasionally. Mix in the corn and simmer for 10-15 more minutes.
Remove from heat and allow to cool a bit then serve with corn chips.