This is Mr. Food Groove’s chili recipe and it is very darn good! He mentioned making it for this past weekend, and I couldn’t get the thought of it out of my head until we had some cooking. After a morning trip to the grocery store yesterday, we very much enjoyed this chili last night. It’s a warm and hearty meal, particularly delicious on those cold and snowy days. We do indulge a bit with it sometimes by adding bacon. Surprisingly, to me, the bacon adds a nice smoky flavor, along with the chipotle peppers and adobo sauce.
- 1-lb Maple Bacon – Actually, for me, I’ll bet using maple bacon adds just the right amount of sweetness to an otherwise semi-heat-filled dish.
- Medium-sized Yellow Onion, chopped
- 1-lb Ground Turkey
- Garlic, minced – Garlic is always good
- Small can of Diced Green Chilies
- 2-3 Chipotle Peppers, chopped with 2-1/2 spoonfuls of Adobo Sauce – This is where the heat comes in, and as I’m not a big heat fan, this can be increased as desired.
- Few shakes of Ground Cumin
- 3 cans of Bush’s Chili Beans
- 2 cans of Diced Tomatoes
- White Cheddar Cheese, shredded
- Sour Cream
- Brown Rice, optional
1. Rough chop the bacon and cook through. Set aside on paper towels. Remove and discard most of bacon grease. If making rice, prepare as directed while cooking chili.
2. In bacon pan, add chopped onions and cook on medium-high heat for 5 minutes. Add ground turkey, garlic, green chilies, chipotle peppers and adobo sauce, cumin, salt, and pepper. Cook through until turkey is browned.
3. Pour turkey mixture into a large chili (soup) pot. Add the bacon. Add beans and diced tomatoes. Warm through and let simmer for 15 minutes or more.
Serve over brown rice, if desired. Top with shredded white cheddar and a dollop of sour cream. A warm and hearty dish indeed! We especially enjoy making some scrambled eggs and adding the leftover chili for another night’s dinner too…
Here’s my original chili post from a few months ago… although not a lot of postings ago. Slight variations, some rice, and still delicious.