Winter always calls for a good hearty chili recipe to keep you warm and full. Growing up I always loved my mom’s chili and especially the leftover chili dogs. We would make things easy by using the Carroll Shelby Chili Kit you can buy at the grocery store. I set out to recreate that recipe but keep things simple and not end up with such a big batch of chili that I’d be eating it every day for a week. This recipe is great to make as is or adapt to how you prefer your chili. This recipe makes 4 bowls of chili. I topped with our family favorites of cheese, sour cream and crushed Fritos and then of course had to make a chili dog to share with you all.
Chili
Ingredients
- 1 lb ground turkey
- 1 can Rotel
- 1 8 oz can tomato sauce
- 1 can pinto beans
- 2 tbsp chile powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp dried oregano
- 1/4 tsp cayenne
- 1 cup + 1/3 cup water
- 2 tbsp masa flour
Instructions
- Brown the turkey in a medium sized pan until fully cooked. Drain off the fat into one of the empty cans.
- Add Rotel, water, and spices. Stir until all combined and simmer for 15 minutes.
- Mix together the 1/3 cup of water with the masa flour. Add to pan and stir. Add beans. Continue cooking 5 more minutes until chili is to desired thickness.
- Scoop into bowls and top with your favorite toppings. I prefer shredded cheddar cheese, sour cream, and Fritos.
Tips:
-If you prefer your chili to be more of a soup like consistency you can omit the masa flour with the extra water.
-Feel free to add in other beans if you prefer.
-My favorite way to enjoy leftover chili is on a chili dog. Cook hotdogs in a skillet with a little melted butter until fully cooked. Place hotdog onto a toasted bun, top with warmed up chili, and shredded cheddar cheese.
