Burke’s Superbowl Chili:
2 lbs of Ground Turkey
2 tablespoons of Chili Powder
2 teaspoons of Cumin
1 teaspoon of Garlic Powder
1 to 2 minced garlic cloves
1 chopped jalapeño pepper (DON’T FORGET TO WASH YOUR HANDS AFTER CUTTING- if you get that in your eye, you will be a sad, sorry chef)
2 cans of tomato sauce
1 to 2 chopped fresh tomatoes
Sprinkle of Basil
Pinch of Oregano (fresh and chopped)
1/2 cup of corn
2 chopped onions (I prefer to wear sunglasses when chopping to avoid onion tears)
2 cans of dark kidney beans (drain the can before adding to pot)
1 can of red kidney beans (drain the can before adding to pot)
1. Add chopped onions to large pot and cook until onions become slightly clear (with a little olive oil)
2. Add ground turkey and cook until brown. Make sure to break up the meat with a large spoon.
3. Change heat of flame to low heat
4. Add Canned Beans to the meat. Don’t forget to drain the cans before adding them.
5. Add Tomato sauce, tomatoes, jalapeño and spices to the pot and stir.
6. Add the corn to the pot too- I used frozen corn that I just heated up for a minute.
The key to this chili is add spices as you go, you gotta keep tasting it to see if it might need more basil or a pinch more of chili powder depending on how spicy you want it. The spices that I had above should be your base starting point.
I would let this chili simmer on low heat for about 20-30 minutes and then turn off the heat completely and let sit for a bit longer. This way the flavors really come together.
I paired this Chili with “Corn Bread Poppers.” I used a generic corn bread mixture from the store, any brand will do. The way I made it really stand out though was to add fresh corn to the mix. Add about 1/2 a cup and place in mini muffin pans. It goes great with the Chili.