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Chili For a Crowd
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4 lbs ground turkey
1 lb bacon (cooked & chunked)
4-1/2 cups black beans or pinto beans or great northern beans (dried) or 4 cans beans
32 ounces canned cubed/crushed tomatoes
12 ounces tomato paste
2 onions, finely diced (preferably vidallia)
2 green bell peppers, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
2 cans beef broth (or chicken broth)
1/2 can Budweiser beer (or whatever you have)
2 fresh tomatoes
3 cloves garlic
1 tablespoon ground cumin
1 tablespoon oregano
1-1/2 tablespoons paprika
2-4 tablespoons chili powder (to taste)
2-4 tablespoons cayenne pepper (to taste)
2 jalapeno peppers (You can ommit them completely or substitute hotter peppers if you want more fire)
1 package shredded cheddar cheese
Mix beans & soak beans overnight per package directions.
In a food proccessor- combine the fresh tomatoes, garlic, cumin, oregano, paprika, chili powder, cayenne pepper & jalapeno (hot) peppers. Puree & place in the fridge overnight.
Note: The 2 tbls each of hot spices makes a very mild chili- while the 4 tbl w/added hot peppers turns up the heat for those who like it HOT!
Take out 4-5 cups of the soaked beans and place in the crockpot (cut it to 3 cups if you did the fast soak- they will still expand while cooking).
Freeze the rest for later use. If you are using canned beans you'll lose some of the flavor-- but it's still good.
Fry the bacon until crispy and place in crockpot. Brown the ground turkey in some of the bacon drippings and place in crockpot. Now add the crushed tomatoes, tomatoe paste, Onions, bell peppers, broth, beer & tomato spice puree.
Stir to mix and let cook for 10-12 hours on low. (You can also cook for 5-6 hours on high, but the beans will not soak up as much of the flavor).
Serve topped w/the shredded cheddar cheese.
This recipe is for a large crockpot- you can cut down on the ground turkey, beans & bell peppers a little if you have a smaller crockpot.
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