Chili recipe I've used in the past with ground turkey. It's damn good!
1 T oregano
2 T paprika
6 T Chili powder, light
4 T cumin
4 T beef bouillon (instant, crushed)
10 cloves garlic, finely chopped or powder for substitute
1 tsp parsley or cilantro
4 Cups water
1/2 C olive oil
4 lb extra lean chuck, chili grind (substitute turkey/venison if needed)
2 lb extra lean pork, chili grind
1 lb extra lean chuck, cut into 1/4" cubes
2 large red onions, finely chopped
2 cans Bush's Best Dark Red Kidney Beans
2 cans Bush's Best Black Beans
24 oz crushed tomatoes
In a large pot, add paprika, oregano, chili powder, cumin, beef
bouillon, garlic, chopped onion, and 4 cups water. Let simmer low heat.
In a separate skillet, brown meat with FAJITA seasoning in 1 lb. or 1
1/2 lb. batches with
olive oil. Drain and add to simmering spices. Continue until all meat is
done.
Add water as needed.
Simmer 2 hours medium heat.
Add crushed tomatoes.
Add salt to taste.
Simmer 45 min.
Makes 1 pot.
