When the weather starts to get chilly and football games become our regular Saturday entertainment, I always want chili. The hot, spicy soup is the perfect thing for a lazy Saturday or Sunday. Throw everything in the crockpot and let it cook. The longer it sits, the better it gets. (The hotter it gets too - so be careful when you're adding the spices up front!)
Southwest Spicy Chili
(Serves a whole bunch of hungry people)
3-4 cans diced tomatos
1 red bell pepper, diced
1 green bell pepper, diced
1 white onion, diced
2 cans black beans, rinsed and drained
1 cup frozen corn
1 small can tomato paste
2 lbs. ground turkey
2 jalepenos, diced
4 cloves garlic, minced
1 small can chipotles in adobo
2 small cans green chilis
1-2 T chili powder
1-2 T ground cumin
1/2 tsp cinnamon
Cayenne pepper to taste
4 green onions, diced
1 cup sharp cheddar cheese, grated
Brown ground turkey over medium high heat with garlic. Add 1 T chili powder and 1T cumin. Drain any excess grease when browned and add to crock pot.
Meanwhile dice bell peppers and white onion. Remove ribs and seeds from jalepenos and finely dice. Add to crock pot.Add 3 cans of tomatos and beans. Stir to combine. Remove chipotles from adobo sauce and chop. Add peppers to crockpot with 2 T adobo sauce. Reserve any remaining sauce and add later if desired. Add corn, green chilis, cinnamon and tomato paste and stir to combine.
Cook on high for 2 hours. Taste for seasoning, add additional cumin and chili powder if desired. If the chili is too spicy, add remaining can of diced tomatos. Turn heat to low and continue cooking an additional 2 hours. Add additional chili powder and cayenne pepper if desired. Add shredded cheese and green onions, stir gently and serve.
I always serve mine over Fritos corn chips with a spoonful of sour cream.
NOTE: I make this in a 6 1/2 quart crock pot, you will have to adjust the quantities above if you wish to make it in anything smaller than 6 quart capacity.