Richard’s Famous Insanely Good Chili

Richard's Famous Insanely Good Chili

This recipe uses
Richard’s Famous Original and Firecracker Garlic Salts
Richard’s Famous Ancho Fiesta Southwest Seasoning

Loaded with unbelievable flavor and a combination of ground turkey, chopped sirloin beef and turkey chorizo, this mildly spicy chili will make a great game day meal, or a satisfying seasonal supper! It's a lengthy list of ingredients, but don't be scared away--it is SO worth making! What makes it uniquely great? Both flavors of Richard’s Famous Garlic Salt and our Ancho Fiesta Seasoning! Yessss! Touchdown! Win!

Ingredients
> 1 T Extra Virgin Olive Oil, and olive oil cooking spray
> 2 lbs. Ground Turkey  (use ground beef if you prefer)
> approx. 8- 12 oz. of sirloin steak or steak tips (optional), cut into small bite-size cubes. Remove visible fat.
> approximately 4 oz. turkey chorizo (no MSG variety). Remove casing. Dice.
> 1 finely diced medium onion
> 1 grated carrot
> 1/4 tsp. Richard’s Famous Firecracker Garlic Salt (or to taste)
> 1/4 tsp. Original Richard’s Famous Garlic Salt (or to taste)
(if you want it less spicy, use 1/2 tsp. Original Richard’s Famous Garlic Salt and omit the Firecracker. More spicy? Use 1/2 tsp. Firecracker and omit the original.)
> 1- 2 T. Richard’s Famous Ancho Fiesta Southwest Seasoning (or to taste)
> 1 tsp. cinnamon
> 2 C. Beef Broth (a brand with no MSG, no sodium)
> 1 can diced tomatoes, no salt added (14.5 oz)
>1 can tomato sauce, no salt added (15 oz)
> 1-2 T. brown sugar
> 2 T. cornmeal
> 1 can red kidney beans (optional)
> shredded Mexican cheddar cheese (optional)

Directions
In a skillet sprayed with olive oil cooking spray, cook the steak that has been cut into small cubes. Remove and set aside. (We use a cast iron skillet for cooking). In same skillet, thoroughly cook the diced chorizo. Add a bit of water if necessary to keep from sticking.  Set aside.

Place  1 T.  extra virgin olive oil in a large, heavy-bottomed pot and add ground turkey. Turn heat on to medium-high, and stir turkey until thoroughly cooked with no pink remaining.  Remove turkey with slotted spoon to a large bowl.  Place turkey in a food processor for a few seconds to create a finer and more even texture, but don’t process it too long! Set aside. You don’t need to chop the turkey to a finer texture, but we prefer it that way; keep it chunky if you want. 

Add finely diced onion and grated carrot to the same pan in which you had cooked the turkey. There should be a little fat in the bottom of the pan from cooking the turkey. (We put the onion and carrot in a food processor and give it a whirl to finely dice and grate. Yup, we sneak vegetables into this meat-lover’s recipe).  Stir over low heat until onions are just cooked.  Place the ground/cooked turkey in the pan and add all other ingredients except cheddar cheese.  Simmer for 30 minutes, lightly covered so steam can escape. Stir occasionally.
Ladle hot chili into oven-proof or microwavable bowls. Top with grated Mexican-style cheddar cheese, if desired. Place bowl in microwave for about 20 seconds, or under broiler if bowl is oven-safe, to melt the cheese as shown in the photograph. Sprinkle with extra Firecracker Garlic Salt if you like it even spicier. Great with a side of moist cornbread drizzled with raw honey, and an ice cold beverage. Feeds a crowd.