Steve eats this chili from a can that makes me want to hurl. But he loves it, so I buy it for him and try not to think about the horrible things that are going into his body. It's not like he eats it every day.
But, I may have found a substitute. I made this chili and about fell over from shock when he said he REALLY liked it and that he'd eat it instead of the canned stuff! Well...I put the rest of it into 15 oz can sized servings, threw those baggies in the freezer and then went out and bought supplies to make more! If I can just keep it up I will have banned that canned chili from the house and good riddance!
Turkey and Bean Chili via Martha Stewart
4 slices bacon cut into 1/2 inch pieces
3 lbs ground turkey (I only did 2 lbs and even that seemed like a lot. I'll do 1 1/2 lbs next time)
4 cups chopped onion
1/4 cup minced garlic
2 med fresh jalapeno chiles, minced (leave seeds if you want more heat)
3 Tbs chili powder
3 Tbs unsweetened cocoa powder
4 tsp ground cumin
2 cans (28oz each) whole tomatoes in puree
2 Tbs molasses
3 cans (15 oz) pinto beans, drained and rinsed
1. Heat Dutch oven (heavy 5-quart pot) over med heat. Add bacon; cook until crisp and brown, 6-8 minutes. Raise heat to high; add turkey. Cook, stirring and breaking up meat, until no longer pink, 8-10 min.
2.Add onion, garlic, and jalapenos; cook until soft, stirring often, about 5 min. Stir in chili powder, cocoa powder, and cumin; cook, stirring, until fragrant, 1 minute.
3. Break up tomatoes with a spoon or hands and stir them in along with puree. Add molasses, 1 cup water, 4 tsp salt; bring to boil. Reduce heat to a simmer; cook partially covered 30 min.
4. Add beans; continue cooking, uncovered, until meat and beans are very tender and chili is thick, about 30 minutes more.