With the perfect balance of ground turkey, sweet and mild turkey sausage, beans, spices and peppers, this Mexican chili is the perfect way to add more spice to your life. Get ready to make a giant pot of this Mexican style chili recipe. This is the perfect meal to eat again next day or freeze it to eat it next week… if there is something left.There are so many hearty ingredients in this chili! we love using lean ground turkey in this recipe but you could easily substitute ground beef or leave out the meat for a vegetarian dish. Varies dried peppers, garlic and fresh tomatoes DivineKuizine sugar spice to balance out the heat with a hint of sweetness. A hearty and delicious recipe, incredibly easy to make. Packed with flavor and Mexican flavors, this recipe is a must-try.
Total Time 2 hrs
3-4 dried chiles (Guajillo, New Mexico Pod, Ancho, Chili de Arbol)- remove the seeds
16 oz chicken broth
8 oz tomato sauce
4 oz tomato paste
1 tsp salt
1 1/2 teaspoon chili powder
1 teaspoon cumin
2 teaspoon DivineKuizine sugar spice
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoon smoked paprika
1 teaspoon dried oregano
Directions: deseed the dried peppers and boiled in chicken broth and garlic until soften. ( 20-30 minutes). Remove the peppers and garlic clove from pot and add all ingredients above simmer on medium heat for about 30 to 45 minutes. Set aside.
1 tablespoon olive oil or grapeseed oil
1 pound ground turkey
1/2 pound mild turkey sausage or 3 links removed from casting)
15 oz canned black beans
2 tomatoes, chopped
spices to use to season meat. 1 teaspoon each onion and garlic powder, salt , and season pepper, and smoked paprika.
2 teaspoon chili powder and cumin
Add the olive oil to a large soup pot and place it over medium-high heat for two minutes.Add the ground turkey and turkey sausage to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the brown is browned thoroughly cooked, stirring occasionally.
Add all spices. Stir until well combined.
Add chili sauce , drained beans, and tomatoes, Stir well.
Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, covered, for 20-25 minutes, stirring occasionally.
Remove the pot from the heat. Let the chili rest for 5-10
Homemade Tortilla Strips- Cut the corn tortillas into strips. You should end up with about 12 strips per tortilla. If some of the strips are super long, cut them in half.Fill a large skillet with about 1/2-inch of oil. Heat the oil until it has reached 340°F, then add the tortilla strips. Fry them in the oil until they are lightly browned, about 30 seconds to 1 minute.
1-2 Jalapeno cut in to rounds with a few seeds
Dollop sour cream
Cilantro - optional