The best chili there ever was.
- 2 Tbsp olive oil
- 1 Tbsp diced garlic in jar
- 1 medium sized sweet onion chopped (½ cup, 1 cup, or whole onion I usually use at least 1 cup)
- 2 lbs ground turkey
- 1 tsp salt
- 1 tsp black pepper
- 1 14 oz can of beef broth (or maybe even a little bigger in case chili gets too thick)
- 1 15 oz can tomato sauce
- 1 28 oz can whole tomatoes and juice
- 1 jalapeno ( with peppers use less for more mild or more for spicier use serranos for extra kick)
- 1 serrano ( also with the peppers de-seed them to make it more mild)
- 1 beef bouillon cube
- 1 chicken bouillon cube
- 3 cups of water
- 2 cups of bloody mary mix/spicy v8/tomato juice (spicy v8 is best/easiest because you can get small size and has a bit of flavor)
- 1 tsp of Tobasco
- 1½ tsp cumin seed
- 2 Tbsp chili powder
- 2½ tsp onion powder
- 1½ tsp garlic powder
- 1 packet Sazon Goya con cilantro y tomate·(usually found in Mexican food aisle of a U.S. supermarket)
- 1 packet Sazon Goya con culantro y achiote
- 1 packet Sazon Goya Picante — Hot
- 1 tsp oregano
- 1/4 tsp cayenne pepper
- 1/3 tsp chipotle pepper
- 1½ tsp ground cumin
- 1 tsp paprika
Put 2 Tbsp olive oil in a skillet and fry chopped onion and garlic for awhile. Add meat to skillet with ½ tsp salt and ½ tsp pepper. Cook until meat is browned. Drain fat from frying pan and add contents to large pot.
Add to pot:
• 1 can of beef broth
• 1 can of tomato sauce
• 1 can of whole tomatoes and juice (cut tomatoes in half or quarters, so they can dissolve)
• 1 beef bouillon cube
• 1 chicken bouillon cube
• 1 cup of water
• 1 cup of Bloody Mary mix/spicy v8/tomato juice (preferably tomato juice)
• 1 packet Sazon Goya con cilantro y tomate·(usually found in Mexican food aisle of a U.S. supermarket)
Also add the peppers below:
• 1 jalapeno cut in half lengthwise (remove stem; remove seeds from one of the two halves)
• 1 serrano cut in half lengthwise (remove stem; remove all seeds from both halves)
The above pepper preparations are what I usually do for a milder, but flavorful chili.
You can use only serranos (hotter) or only jalepenos (milder).
You can use other peppers like a habanero (be very careful with these, they are extremely hot).
You can use all the seeds (hotter) or no seeds (milder).
You can halves the peppers (hotter) or leave them whole (milder). Although leaving them whole is milder, you are still putting the seeds in so this isn’t the mildest option.
In general, be careful when working with hot peppers. They can irritate your skin and especially your eyes. Even the steam coming out of the chili could irritate your eyes or throat if you use lots of hot peppers. Make sure you wash your hands well as soon as you are done working with them. Also, make sure you put all the extra pieces down your garbage disposal as soon as you are done.
Bring above to a boil on high heat, then stir in:
• 1½ tsp cumin seed
• 1 Tbsp chili powder
• 2 tsp onion powder
• 1 tsp garlic powder
• 1 packet Sazon Goya con culantro y achiote
• 1 tsp of Tobasco
After 3 minutes, reduce heat to low/medium and let simmer (it should still bubble a good amount) for about an hour, then stir in:
• 1 tsp oregano
• ½ tsp onion powder
• ½ tsp garlic powder
• 1 Tbsp chili powder
• ½ tsp black pepper
• ½ tsp salt
• 1/4 tsp cayenne pepper
• 1/3 tsp chipotle pepper
• 1 packet Sazon Goya Picante — Hot
• 1 cup of water
Simmer for about 30 minutes, then stir:
• 1½ tsp ground cumin
• 1 tsp paprika
Simmer for about 15 minutes. Stir and add additional seasoning to taste. If your chili gets to thick simply add water, tomato juice, spicy V8, Bloody Mary mix, or beef broth. Add more liquid carefully, it is hard to re-thicken. Note, the peppers and tomatoes should more or less have disintegrated when done.
If you use serranos, I usually pull them out before serving.