After the 9th snow day home with my kids and the 3rd time we’ve made chili in the past two months, I realized this would be a great recipe to share with my readers. Everyone should have a favorite chili recipe! I love offering chili on the menu since it’s something both of my kids enjoy eating. This chili recipe is easy to make and a great nutritious meal packed full of iron, protein, fiber, vitamin C and lycopene. Let’s not forget, when it’s snowy outside, there is nothing better than a hot (slightly) spicy meal.
This recipe originates with my husband and he is usually the one to make it. The honey, he reports, is the secret ingredient that brings a little sweet to the heat to give it great flavor. We often modify this recipe here and there for fun. If you prefer more heat, add a whole diced jalapeno instead of half and/or add another teaspoon of chili powder. You can add more tomato sauce to thin or simmer with the lid off in order to thicken up.
Jeffcoat Family Chili Recipe
1 lb of ground turkey
1 large onion, chopped
2 bell peppers (we prefer red and yellow) chopped
6 oz tomato paste
16 oz of tomato sauce (plus extra if needed)
22 oz can of crushed tomatoes
½ jalapeno diced (personal preference)
2 tsp chili powder
¼ tsp paprika
¼ tsp cayenne (optional)
2 TB honey
1 Tsp Salt
1 bay leaf
3 15 oz cans of beans, rinsed (kidney, pintos or black)
2 15 oz cans of pinto beans in spicy sauce
Brown ground turkey in a nonstick skillet. Add chopped onion and red pepper and saute. Pour onion, pepper, and meat into a crockpot. Add in tomato paste, tomato sauce, crushed tomatoes, jalapeno, chili powder, paprika, cayenne, honey, salt, and bay leaf. Add 3 cans of rinsed beans and 2 cans of pintos in spicy sauce. Put the lid on crockpot and cook on low for 5-6 hours or high for 2-3 hours.
We like to serve this with side options of sour cream, shredded cheddar cheese, chopped avocado, minced cilantro, and homemade cornbread. Enjoy!