It is the middle of Football season and everyone is getting more and more excited about cheering on their favorite team(s) all weekend long! One of America’s favorite past times is to sit around with your family and friends, watch a day filled of football, and eat great food. Enter in this chili recipe: a delicious, leaner take on one of our favorite gameday dishes. Make a big pot in the morning and enjoy chili all day in so many different ways: chili dogs, frito chili pie, chili burgers… the list goes on and on!
There are two things you should know about this chili: 1. Its got a good kick to it. If you aren’t really into spicy foods I would lower the amount of cayenne you put into the chili and I would take out the jalapeno. 2. This chili can be made in the crockpot–see my “Crockpot option” below. Over the stovetop is just as easy though.
So sit back and watch those Cowboys on some Monday night football next week and serve up your family and friends a big bowl of this killer chili! Its a crowd pleaser that you can’t get enough of!
1 lb. ground sirloin
1 lb. extra lean ground turkey
1 large yellow or white onion, chopped
1 clove of garlic, chopped
1 tablespoon of Worcestershire sauce
1 green bell pepper, seeded then chopped
1 jalapeno, seeded and chopped
1 zucchini, chopped into little cubes
2 15 oz. cans tomato sauce
1 can low sodium diced tomatoes
2 cans of water (use your 15 oz. cans from the tomato sauce)
1 tsp. ground cumin
1 tbsp. cayenne pepper (only 1 tsp. if you want it mild)
3 tbsp. chili powder
1 tsp. garlic salt
1 can low sodium black beans
1 can red kidney beans
In a large saute pan, brown both your turkey meat and ground sirloin with the onions and garlic. While browning, season your meat with a little garlic salt, pepper and 1 tablespoon of Worcestershire sauce.
Once your meat is cooked through (no more pink) drain and set aside.
((Crockpot option: If you would like to do this in the crockpot, that is fine. Just place all of the remaining ingredients, except for the beans,and the browned meat in a crockpot and cook on low for 8-10 hours, or high for 4-6 hours. About 10 minutes before serving, drain and rinse beans and add them to the crockpot. Allow to cook for about 10 minutes in the chili. Serve and enjoy.))
If you are cooking stove top follow the rest of these instructions: In a large pot over medium-high heat saute your zucchini, jalapeno and green pepper in 1 tablespoon of olive oil for about 3-5 minutes, or until the green pepper starts to get tender.
Now add your meat mixture to the veggie saute and turn heat down to low.
Now add the rest of the ingredients except for the beans: tomato sauce, diced tomatoes, water, and all of the spices. Cover and cook on low for about 2-3 hours, stirring occasionally.
Once your chili is cooked and about 10 minutes before serving drain your can of black beans and your can of kidney beans and rinse them under running water. Add them to the chili and let them cook for about 10 minutes.
Serve and ENJOY!!!