Happy Independence Day to my fellow Texans! Or “Frito Pie and Shiner Day,” however you see fit to celebrate.
Jason and I have our ideas about what good chili is – and is supposed to be. Me – ridiculously spicy with no beans or ground beef (cubed beef cuts only). Jason – no beans, thick and loaded with ground beef. My friend Shannon shared her recipe for chili and it looked exactly like something Jason would like.
I stand corrected. Jason loved it. As in, “you don’t have to make that other kind again” loved it. (“That other kind” being my favorite.) I made a quadruple batch – yep, quadruple – before the baby’s arrival and froze it in quart-sized bags. To say we’ve eaten our fair share of Frito Pie around here is an understatement. You won’t hear either of us complain – Shannon knows her chili.
Shannon’s Beef or Turkey Chili
Our favorite chili, perfect for frito pie or gameday.
- 1 lb ground turkey or lean ground beef
- 5 cloves garlic, minced
- 1 large onion, chopped
- 2 Tbsp chili powder*
- 1 tsp dried oregano
- 1/2 tsp ground cumin*
- 1 tsp Tobasco*
- 1 (28 oz) can crushed tomatoes
- 1/4 cup red wine vinegar
- Crumble the ground turkey into a stock pot or large Dutch oven over medium-high heat.
- Add the onion and garlic, and cook stirring frequently until turkey is evenly browned.
- Drain off excess grease.
- Season with chili powder, oregano, cumin and hot sauce.
- Stir in the tomatoes and vinegar.
- Bring to a boil, then reduce heat to low, and simmer for about 1 hour.
- Stir occasionally to prevent burning on the bottom.
Yields: 4-6 servings
Estimated time: 1 hour 15 minutes