Thursday, September 29, 2011


We've had some fairly cool weather the past couple weeks and on this particular day it was in the 50's with a steady sprinkle all day long. Now this put me in the mood for a pot of turkey chili. I have found that for me the best way to turn out some really good chili is to cook it low and slow giving it plenty of time for those flavors to mingle and come together. I cooked this on the stove top in my Dutch Oven which was a lot of fun, in fact I plan on repeating this recipe on the charcoal grill so can get a little smoke flavor incorporated in it.
2 pounds ground turkey
1 onion, diced
2 cans (15 ounces) diced tomato
1 can (15 ounces) kidney beans
1 can (15 ounces) pinto beans
1 can (6 ounces) tomato paste
1 packet of McCormick's Slow Cooker Chili Seasoning

Place the Dutch Oven on the stove over medium heat, place the ground turkey in the Dutch oven stirring occasionally to crumble, heat till cooked through. Add onion, diced tomato, kidney beans, pinto beans, tomato paste, and Chili Seasoning then thoroughly mix. Reduce the heat to low and cover the pot for 4-6 hours stirring as little as possible.


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