We’re having chili tonight! Our traditional halloween meal before the tricking and the treats.
Remember my corn bread I posted about the other week? Well, I’m making it again, because like I said, that corn bread + this chili = a match made in food heaven.
I’ve been eating this chili for the past 9 years. “Did I catch a niner in there?” (name that movie)
9 years ago is when I started dating my husband and quickly became a fan of his mom’s famous turkey chili. His mom/my mother-in-law/Janis/Momo. Since grandkids now exist, Momo seems to be the name that sticks. So Momo it is.
I don’t even want to know how much of this chili Momo makes every week. Let’s just say it’s a lot. She’s got 3 kids, 3 kid-in-laws, and 6 grandchildren that all live within 2 miles of her house. Therefore, Momo still wears the Mama hat and often makes dinner and drops it off.
SCORE FOR ME!
We ALWAYS have back up tubs of this chili in our freezer, and when I’m feeling lazy and just plain beat from the day, I love defrosting a big pot of this and getting a home cooked meal in minutes.
I’ve done a lot of recipe testing in my kitchen, but one thing I have never tried to recreate is turkey chili. I never even thought to ask for the recipe until a reader requested it after seeing my cornbread post! So here it is, in your face!
Momo’s famous turkey chili. Super easy, you can double or even triple the recipe, and feed all the kids on the block.Print
- 1 tablespoon canola oil
- 1 1/2 pounds ground turkey meat
- 1 – 28 ounce can crushed tomatoes with roasted garlic
- 1 – 30 ounce can Bush’s Cocina Latina Beans “Pintos a la Diabla”
- 2 – 15 ounce cans Ranch Style Pinto Beans with jalapeno peppers
- 1/2 tablespoon S & B Asian Chili Spice Nanami Togarashi (As much or as little as you like!)
- 2 1/2 ounce package El Guapo New Mexico ground chili powder
- Sour cream
- Shredded cheese
- Crushed tortilla chips
- Chopped cilantro to garnish
- In large pot add canola oil and cook the turkey meat over medium heat until no longer pink.
- Add the crushed tomatoes and the beans and stir well until heated through.
- Depending on how much heat you want, start by adding 1/2 tablespoon of the asian chili spice, and 1/3 cup of the New Mexico chili powder. Stir well and cook on low for 10-15 minutes, stirring a few times.
- Taste chili and decide if you want more spice, and add as needed.
This is great to freeze for those chilly fall and winter nights!
This recipe serves 4, unless you live in my house, then it only serves 2.