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Prep Time: 30 Minutes Cook Time: 28800 Minutes |
Ready In: 28830 Minutes Servings: 4 |
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No pretense to regional authenticity, but it's the way we like it! You can add more heat by increasing the pepper flakes. Goes good with Barb's Jalapeno Cheese Cornbread . Substitute canned black beans for a change of taste, or use 1 can each of kidney and black beans. Ingredients:
2 tablespoons olive oil |
1 medium yellow onion, peeled and chopped |
1 medium red onion, peeled and chopped |
2 garlic cloves, peeled and minced |
2 lbs ground turkey (not ground turkey breast, too dry!) |
1 (14 1/2 ounce) can diced tomatoes, undrained |
2 (15 1/4 ounce) cans kidney beans, undrained |
1 (29 ounce) can tomato sauce |
1/2 teaspoon liquid smoke |
1/4 teaspoon dried thyme |
1/3 cup mild chili powder |
1 tablespoon ground cumin |
1 large dried new mexico chile, crumbled |
1 teaspoon hot red chili pepper flakes |
Directions:
1. Heat 1 tbs. oil in skillet. Saute onions and garlic until soft, and slightly browned. Put into crock pot.
2. Heat remaining oil and brown ground turkey (I use ground dark meat, not as dry as breast meat when cooked). Put meat into crock pot.
3. Add remaining ingredients to crock pot and stir together.
4. Cover and cook on high for 4-6 hours.
5. Serve in large bowls, with cornbread on side.
6. Optional toppings at table: Diced red or sweet yellow onion. Shredded cheddar or pepper jack cheese. Sour cream.
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