It’s a chili day! Sunday football (just watched the Vikings lose and the Packers are winning) and it’s cold outside, the perfect combination for a perfect chili. Bill loves my chili and now that he is working from home, I decide to make an extra big batch so there will be lots of leftovers!
Chili for me, should be chunky, spicy and have a variety of beans (the best part). To make it chunky, I chop the onions, green peppers and red peppers into big pieces. I leave the ground turkey and sausage in big chunks. To make it spicy, I used Sriracha and Mrs. Dash Salt Free Extra-Spicy Seasoning Blend.
Typically, I just use ground turkey, but this time I wanted a little extra spice, so I added a a pound of Jimmy Dean’s Hot Sausage.
I topped it off with some leftover Hickory-Smoked Gruyere from my French Onion Soup last week and sour cream.
If you don’t want it as hot, cut the spices in half and then work up to the level you like. Will get hotter the 2nd day!
- 1lb ground turkey
- 1lb ground sausage - hot
- 1 medium onion - chopped
- 1 green pepper - chopped
- ½ red pepper - chopped
- 2 cloves garlic - smashed
- 43 oz tomato sauce (one 28 oz can and one 15 oz can)
- 2 tablespoons tomato paste
- 1 can hot chili beans
- 2 cans tri color beans - drained
- 1 can dark kidney beans - drained
- 2 tablespoons Sriracha chili sauce
- 2 tablespoon Mrs. Dash Salt Free Extra Spicy Seasoning mix
- ½ teaspoon Chipotle Chili Pepper
- ½ teaspoon Cayenne Pepper
- On stovetop, in a large dutch oven, cook ground turkey and sausage, when cooked through, add green and red peppers, onion and garlic. Cook for 5 minutes. Stir in beans, tomato sauce, past and spices. Cover and reduce heat. Cook for a minimum of 30 minutes.
- Top with cheese and sour cream.