I know everyone has got a chili receipe...This is one I have worked on for 20 years as a guide, camp jack, wrangler...My hunting season as a young man usually started the day after Thanksgiving, being tired of the tradional turkey leftovers is where this started. After 20 years I've got it down to the following. Now I must warn you I learned to cook from my ma and Grandma...They called a teaspoon the smaller spoon in the flatware box. Not one of those measuring devices on a ring with several sizes. This goes for a tablespoon also. A measuring cup was a scoop and nothing more. I use a large cast iron skillet for browning and sauteing. A la
rge enameled pot for the cooking.
soak in a large glass or ceranmic bowl of cold water. 1/2 pound each of white and med kidney beans,(pinto) can and have subsituted the whites, cover and soak over night
2nd bowl soak 1/3 to1/2 pounds of black beans,,,,Optional
The next morning drain and rince and place all the beans in pot, add enough water to cover, bring to low boil while you prepare the remaining ingrediants.
In your seasoned skillet, add some left ove turkey chopped to 1/2" to 1" cubes not really big will cook down to bite size pieces. Also add some chopped or cubed up BEEF pieces round steak, venison, elk even Buffalo has been used in this. They are all good. Usually I used leftover roast or steak pieces.
Now dice up 2 medium onions I prefer vidallias but they are not always available,
chp or mince 2 to 3 cloves of garlic
reserve half the onion and add the balance with the garlic in the skillet with meat. Simmer in with meat.
To the big pot add the balance add of the onions and the following ingrediants
4 or 5 medium tomatoes I prefer Romas. clean them and chop in medium size pieces
2 or 3 Jalpenos, steamed seeded rinced and sliced into thin slices
1 10oz can of tomatoe sauce, if you can tomatoe sauce at home add that. Hunts does not pay me anything for using their brand or mentioning it.
now add 1 tablespoon each more if you desire
The dark prepared chili powder
light prepared chili powder
cheyene powder... I buy most of my spices in the Mexican foods section at the store, there in cellofane pakages with yellow and red labels with spanish and english labels, They are a 1/3 of the price of the canned spices and more by weight.
Now crack some black pepper over your hot meat mixture, stir it into the pot.
Cook over medium heat around 4 hours, stir occassionally...don't be afraid to taste it and add more chili's.
around the third hour of cooking add 1 tablespoon of peanut butter and drain 1 small can of garbonzo beans and add it, cook another hour.
Reading this I guess I negelected to say you need approx. 1 pound each of the beef and turkey, however more won't hurt. My pot will serve 10 to 12 servings. Serving with Johnny cake(cornbread from the skillet) or Biscuits and or Tortillas