This month’s recipe comes from my mom. She has won two chili cook-off contests with this recipe though she does admit to altering it every time she makes it to suit her taste. So here is the base recipe but feel free to add a little more chili powder, chilies or whatever you want to suit you style.
2 medium onions, chopped
2 cloves of garlic, finely chopped
1 ½ t. ground cumin
3 T. chili powder (or more if you like)
1 t. ground cayenne
½ t. salt
1 t. paprika
1 t. oregano
½ t. Tabasco
1 lb. ground beef
1 lb. ground turkey
1 (4 oz.) can hot green chili (again, more if you like)
2 cups beef broth
1 (15oz.) can petite diced tomatoes
1 (8 oz.) can tomato sauce
2 (15 oz). cans pinto beans, drained and rinsed
Brown beef and turkey in large pot. Add onions and garlic. Cook about 5 minutes. Add spices, cook for about one minute. Add beef broth, tomatoes and green chili. Bring to a boil, then reduce heat to medium-low and simmer with lid slightly ajar for about 1 ½ hours. Add beans and cook for about 15 minutes longer.
BETTER IF MADE THE DAY BEFORE.