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Sunny's Game Day Chili (Sunny Anderson) Recipe

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Sunny's Game Day Chili (Sunny Anderson)
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Ingredients
24
Count
Nutrition
898
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  1. Possible garnishes: 1 (8-ounce) container sour cream, 2 cups grated Cheddar, 2 cups grated pepper jack cheese, 1 large onion, diced, 4 scallions, chopped, 5 Roma tomatoes, diced, 1 bunch cilantro, leaves chopped
  2. In a large stock pot on medium-high heat add the vegetable oil, onion and jalapeno. Sprinkle with salt and saute until both are slightly tender. Remove the casing from the chorizo and add it to the pot. Using a wooden spoon or a potato masher, break up the links until they resemble ground meat. Saute until the orange-colored oil is released and the chorizo begins to slightly crisp about 10 minutes. Add the garlic, cumin, oregano, chili powder, thyme, paprika, red pepper flakes, tomatoes, and tomato paste. Stir all ingredients well and cook until the tomato skins begin to peel back and everything is a dark reddish-brown color, about 10 minutes.
  3. Add the turkey and gravy flavoring, then using a spoon or masher, break the ground turkey apart stirring frequently while cooking. Cook until the turkey is heated through, then add chicken stock, hot sauce, cinnamon stick, and salt and pepper, to taste. Stir in the cornmeal, lower to a simmer and cover. Cook for about 1 hour, stirring occasionally to release the chili from the bottom of the pot. Remove cinnamon stick when it begins to un-curl itself and soak up a bit of moisture becoming dense and hydrated, around 40 minutes into the simmer.
  4. Meanwhile, in a heavy pot or deep-fryer heat enough oil to fill the pot at least 3-inches deep to 350 degrees F. Stack the tortillas, a few at a time, and cut into 4 strips. When the oil reaches temperature, add 5 to 6 strips at a time and fry in batches until a tap from a spoon sounds hollow and bubbles begin to form on the strips, about 1 minute for each batch. Remove to a paper towel-lined plate and sprinkle each batch immediately with salt. About 30 minutes before serving add the cannellini beans to the chili and stir to heat through.
  5. Transfer the chili to a large serving bowl and serve with the tortilla chips and garnishes set up like a bar.
  6. Cook's Note: If making the chili a day in advance, reheat the chili and add the beans 30 minutes before serving. Store the blue corn tortilla chips in an airtight container or plastic bag.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 897.64 Kcal (3758 kJ)
Calories from fat 308.04 Kcal
% Daily Value*
Total Fat 34.23g 53%
Cholesterol 133.32mg 44%
Sodium 1976.84mg 82%
Potassium 925.42mg 20%
Total Carbs 93.47g 31%
Sugars 7.97g 32%
Dietary Fiber 6.19g 25%
Protein 53.16g 106%
Vitamin C 11.4mg 19%
Iron 7.7mg 43%
Calcium 299.3mg 30%
Amount Per 100 g
Calories 201.03 Kcal (842 kJ)
Calories from fat 68.99 Kcal
% Daily Value*
Total Fat 7.67g 53%
Cholesterol 29.86mg 44%
Sodium 442.72mg 82%
Potassium 207.25mg 20%
Total Carbs 20.93g 31%
Sugars 1.78g 32%
Dietary Fiber 1.39g 25%
Protein 11.91g 106%
Vitamin C 2.5mg 19%
Iron 1.7mg 43%
Calcium 67mg 30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 20
    Points
  • 23
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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