Cordon Pink · Chili

Happy 2010!! Jav and I had a lot of fun ringing in 2010 at the Micky and the Motorcars concert. Maybe too much fun… this morning was a tad rough. We felt like it was the perfect day to watch football and make a big pot of chili. Here is Jav enjoying the chili.

Not just any chili. Our family friend Peggy makes the greatest chili ever! It is sweet and acidic and absolutely wonderful. Since, we have been indulging a smidgen too much this holiday season (see all previous posts from December), I thought I would adapt it to be a bit healthier by using ground turkey instead of beef. This will most likely be unlike most chili’s you have had, but it always seems to be a crowd pleaser and I just love it! We were too hungry to wait for the slow cooker, but this recipe certainly works in the slow cooker.

I made my cheddar jalapeno cornbread muffins to accompany the chili. You can find the recipe here.

Sweet Turkey Chili

2 Pounds ground turkey

1 Green Pepper chopped

1 White onion chopped

2 Celery stalks chopped

2 Cloves garlic chopped

1 ¼ Cup Ketchup

28oz Canned tomato juice

4 Tablespoons brown sugar

1 Teaspoon salt (more to taste)

3 Teaspoons chili powder

½ Teaspoon oregano

3 Tablespoons fresh lemon juice

2 Teaspoons Worcestershire sauce

1 ½ Teaspoon White Vinegar

3 Teaspoons yellow mustard

2 Bay leaves

1 30oz Can Chili Beans in Sauce

1 ½ Teaspoon Tabasco

Avocado (garnish)

Plain Yogurt (garnish)

Cheddar Cheese (garnish)

Brown turkey, pepper, onion, celery and garlic in a large saucepan on medium.

Breakup turkey into small pieces. Add all other ingredients into saucepan. Simmer for 1 hour on medium low.