There are about as many recipes for chili as there are cooks that prepare it. You can enter your favorite recipe in a "Chili Cook-off" no matter where you live. Although I have never entered a contest, I have found that my recipe has won the greatest praise of all . . . .I have NEVER prepared this chili and had leftovers the next day!! I occasionally get complaints that it's "just too damn hot", but that always comes from the folks with their mouths full !!
Soak the kidney beans in water overnight. Mix a couple of tablespoons of baking soda in the water and they will not be quite so "explosive".
Cut up the beef into bite-sized pieces, pour the soy sauce and Balsamic Vinegar over the top, add one can of the tomato sauce, 1 chopped onion, 5 cloves of crushed garlic, about six chopped jalepenos (PLEASE don't use canned peppers!! They have NO flavor compared to fresh ones! Anyone can make HOT chili . . . . but GOOD chili must TASTE good AND make you sweat!!) and a healthy dose (about 3 tablespoons) of habenero pepper sauce. ("Scorned Woman" hot sauce, by Oak Hill Farms in Georgia is my favorite. If you're a real hot food fan, use "Dave's Insanity Sauce", but beware . . . .normal humans may not be able to eat your chili !!) Mix this together well in a porcelain or glass bowl, cover, then allow to marinate overnight in the refrigerator.
Start the next morning by preparing the salsa: Use a large stew pot or dutch oven. Heat the pot and add a little oil. Put in 4 - 6 crushed cloves of garlic and two chopped onions and allow them to cook until the onions become translucent and the garlic becomes well browned. (It's important that the garlic be browned! It changes the whole flavor of the chili!!!!) Add the tomatoes, cut into small cubes. Add the remaining can of tomato sauce and the rest of the jalepenos. If desired, add more Habenero sauce at this point. (Be careful, Habenero peppers are hot enough to burn you TWICE!) Add the ground turkey and cook for about 15 minutes. Add the marinated beef mixture then drain and rinse the beans and add them too. (Rinse the beans WELL, especially if you added baking soda to the water.) Cook this over medium heat for 6-8 hours, stirring occasionally, and adding water if necessary, until the meat falls apart and you have a nice thick consistency. (I usually do it in a slow cooker . . . but you'll need a big one!) Taste the sauce about half way through and add more habenero sauce if you are brave enough! Substitute fresh habanero peppers for the jalepenos if you really like hot food, but be sure to keep your hands away from your eyes after handling the peppers.
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|Serving Size: 1 Recipe (3284g)|
|Recipe Makes: 1|
|Calories from Fat: 969 (38%)|
|Amt Per Serving||% DV|
|Total Fat 107.6g||143 %|
|Saturated Fat 41g||205 %|
|Monounsaturated Fat 43.6g|
|Polyunsanturated Fat 9.8g|
|Cholesterol 616.9mg||190 %|
|Sodium 7398mg||255 %|
|Potassium 8445.4mg||222 %|
|Total Carbohydrate 178g||52 %|
|Dietary Fiber 52.3g||209 %|
|Sugars, other 125.8g|
|Protein 225g||321 %|
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Calories per serving: 2566
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