Recipe

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• 1 lb louisiana hot link sausages, cut in half and then sliced
• 2 tbsp extra virgin olive oil
• 2 lbs ground turkey breast
• 4 celery ribs, chopped
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 5 tbsp garlic, minced
• 1/4 cup frank's red hot sauce
• 2 tbsp chili powder
• 2 tbsp cumin
• 1 tbsp paprika
• 1 tbsp cayenne pepper
• 1 tbsp creole seasoning (i used tony chachere's)
• 4 cups chicken stock
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can tomato sauce
• 2 cups spicy hot v8
• 2 (15 oz) cans red kidney beans, drained
• 1 (15 oz) can black beans, drained
• salt & freshly ground black pepper
• 2 bunches scallions
• 6 cups fritos corn chips, crushed

• 1 Place the hot links in a large stockpot.
• 2 Heat 2 T olive oil in a large skillet and add the ground turkey. Break up the meat with the back of a wooden spoon and continue to cook until all the meat is browned.
• 3 Add the celery, onion, bell peppers and garlic, cook for 3-4 minutes.
• 4 Put the meat and veggies in the stockpot with the sausage.
• 5 To the stockpot, add the hot sauce, chili powder, cumin, paprika, cayenne, Creole seasoning, stock, crushed tomatoes, tomato sauce, V8 and both beans. Stir until combined and bring to a bubble.
• 6 Turn heat down to a simmer and cook for at least 1 hour.
• 7 Season the chili with salt and pepper. Serve with some crushed Fritos and chopped scallions on top.