I never thought all of this yummy stuff could go into one pot and taste so darn good, until the wife whipped it up one day and now I'm hooked. The final result is a sweet tastin' chili that has a tongue slappin' burn and a bit healthier for you with all the veggies and lean meats! This recipe will yield you about 5 quarts which depending on the portion should give you about 15 servings. This is great for a family of four or for the man-cave on FOOTBALL DAY!
|You can eat this straight or with nachos, it's delicious.|
2 lbs Ground Lean Angus
1 lb 90/10 Lean Ground Turkey
3 Fresh Carrots, medium to Large (we prefer organic)
1/2 Medium Sized Yellow Onion
5 Average Size Yellow and Red Banana Peppers
4 to 5 Stalks of Celery
32 oz Can of Dark Red Kidney Beans
16 oz Can of Sweet Corn
32 oz Stewed Tomatos
3/4 c of Big Fat Daddy's BBQ Sauce (*Or Yours, make it a sweet n smoky hickory...)
1/2 c Light Brown Sugar
2 1/2 c water
(Shredded Cheddar for topping is optional)
|My wife loves Todd's Original Dirt Rub.|
1 Teaspoon Crushed Red Pepper
Several Shakes of Todd's Dirt (original)
1/2 Teaspoon Dill
1 Teaspoon Coarse Ground Black Pepper
Cook the ground turkey in a skillet on low heat adding 1/2 tablespoon of Chili Powder. On the burner next door, use a stock pot (6 quart minimum) cook the Ground Angus adding 2 tablespoons of Chili Powder on medium heat. While these are cooking, stir occassionally and start chopping and dicing vegetables...
|Carrot Photo Courtesy of: Happy Food Funny Farm|
We dice our carrots and onions as small as we can get 'em. Cut your peppers into rings and celery into regular slices like the above photo. Your meats should be pretty much done at this point, unless you are a really quick dicer.
Prepare a large Mixing Bowl with 3 paper towels folded in the bottom. Remove the ground turkey and beef out with a slotted spoon to drain any excess grease, placing it together in the mixing bowl.
In the stock pot combine your diced vegetables (carrots, onions, banana peppers and celery) and sprinkly the dill on top. Add two cups of water and simmer on medium until the carrots seems somewhat tender. When they are, you should not have much water left at all.
It's show time. Dump your remaining ingredients in the pot, turning the flame up a bit, from a medium flame to medium-high flame. Add the kidney beans (juice and all), stewed tomatoes (we like to squish 'em a bit), corn (juice and all), brown sugar, bbq sauce, Todd's Dirt, Red Pepper and Black Pepper. Dump your cooked meat in being careful not to dump your paper towels in! Cover but stir occasionally until bubbling simmer occurs for at least 6 minutes straight. When it does, you are set to eat this sweet but hot heavenly treat!
|Eat this vegetable laden chili in bowl by itself or with Nacho's....|
We prefer our Rachael Ray Stock Pot, with non-stick Teflon. We use the 6qt with rubber handles and glass lid and it comes out perfect every time.
|We love this stuff.|