Update: We decided to throw out our other chili recipes. This is a KEEPER and the sauce/broth is wonderful and thick!
I am very happy with this chili out of Kate Gosselin’s book “Love Is In The Mix”. There’s a lot of people that hate her, but ‘haters gonna hate’. I’m just looking for another rendition of a quality chili, and I don’t care who it comes from. (I like her and give her the benefit of the doubt, btw). I really like this one, it mixes low fat ground turkey with higher fat ground beef. I used 85% fat ground beef and drained off some of the fat. The only confusing part was if the meat should be browned first. It didn’t say, I lightly browned both the ground turkey and beef first for safety reasons and I don’t like putting raw ground products into the slow cooker. I didn’t overcook the meats on the stove though, just enough to brown it and get it safe.
Corn: It wasn’t part of the recipe but I had some to use up. It was the only change I made.
- 1 LB. ground beef
- 1 LB. ground turkey
- 1 (29 oz) can tomato sauce
- 1 (29 oz) can kidney beans with liquid
- 1 (29 oz) can pinto beans with liquid
- 1 cup diced onion (I used onion powder, but I have issues)
- 1/2 to 3/4 cup diced green pepper (I used one cup)
- 1/2 cup to 3/4 cup diced celery
- 3 medium tomatoes, chopped, or 1 (15 oz) can stewed tomatoes (I used fresh tomatoes)
- 2 tsp. cumin
- 4 T. chili powder
- 1 1/2 tsp. black pepper
- 1 T. garlic powder or salt (I just used a few shakes, I didn’t use the full tablespoon)
- Added at serving time: grated cheddar or Monterey Jack cheese, for garnish.
- Place all of the ingredients, (except the cheese!), in a slow cooker and cook on low for 6-8 hours.
- Serve with white rice, if desired, and top with grated cheddar or Monterey Jack cheese.