Every year at work we have a fundraising chili cook-off. Last year there were three categories: Original, Whoa, and Cool. For the purposes of the cook-off I used a little less heat than normal so that I wouldn’t cross the edge into “Whoa” where I knew my recipe had no chance. As you can probably infer from the title of this blog post, my original recipe won Best “Cool” Chili!
I developed this recipe my senior year of college when our Silver Wings chapter provided a chili dinner for the Air Force ROTC. It’s a tomato based turkey chili with corn. I don’t really like super meaty chili, so this recipe could almost border on a chunky soup level. It was such a huge complement when I saw that my pot of chili was gone first!
My chili is the first recipe I ever created, and it’s exciting to know it’s a hit! I make it every year for Thanksgiving, so that if people get hungry before turkey time there’s something ready and waiting in a slow cooker. They can help themselves without getting in the way of dinner prep. It’s perfect for tailgates, potlucks, and quick dinners and easy lunches.
I decided that the Super Bowl was the perfect time to debut my chili on the blog!
Award Winning Cool Chili
- 1 tbsp olive oil
- 1 bell pepper, chopped (any color you prefer)
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 lb ground turkey
- 2 cans (28 oz each) crushed tomatoes
- 1 can (15 oz) dark red kidney beans, drained and rinsed
- 1 can (15 oz) light red kidney beans, drained and rinsed
- 2 cans (15 oz each) corn, drained
- 1 1/2 C chicken stock
- 1/2 tsp dried oregano*
- 1/2 tsp dried thyme*
- 1/2 tsp dried marjoram*
- 1/2 tsp dried rosemary*
- 1/2 tsp dried parsley*
- 1 tbsp chili powder
- 1 tbsp ancho chili powder
- 2 tsp cumin
- 2 tsp onion powder
- 2 tsp garlic powder
- 1/2 tsp dried mustard
- 1/2 tsp black pepper
- 2 tsp hot sauce, or to taste
- salt, to taste
*If you have a spice blend, such as Mrs. Dash, feel free to use 2 tsp of that instead
- Heat olive oil in a large non-stick skillet over medium-high heat. When hot, saute onion and bell pepper until onion is translucent, season with a pinch of S+P if desired. Add garlic and cook for 30 seconds. Add ground turkey to the skillet and cook 10 minutes, or until cooked through, breaking up with a wooden spoon.
- In a large pot, or a slow cooker, add all remaining ingredients. When turkey is cooked drain any fat and add it to the chili.
- Bring chili to a simmer and cook on low heat at least 1 hour. If using a slow cooker, cook on LOW for 3-4 hours or HIGH 1-2 hours until hot. Remember, the longer you let it stew the stronger the flavors will be.
- Serve with your favorite chili toppings (i.e. shredded cheese, tortilla chips, oyster crackers, sour cream, yellow mustard) My personal favorite and my recommendation is to serve with Fritos corn chips.