A carefully chosen blend of seasonings that took months to perfect, Chef Tyger’s chili recipe is what he describes as a “symphony” of flavors. You’ll want to make sure you have hot Spanish smoked paprika, liquid smoke, and cumin on hand to really get the full effect of his twist on the classic cold weather favorite.
1 tablespoon Olive oil
2 pounds of ground turkey
2 cans of crushed tomatoes
1 sweet onion, diced
1 red pepper, diced
1 can of pinto beans, drained
1 can of black beans, drained
1 can of kidney beans, drained
2 tablespoons of hot sauce
2 tablespoons of Worcestershire sauce
2 tablespoons of salt
2 tablespoons of pepper
1 tablespoons of Cajun seasoning
1 tablespoon of hot Spanish smoked paprika
4 tablespoons of chili powder
1 tablespoon of cayenne pepper
2 tablespoons of garlic powder
2 tablespoons of Italian seasoning
Heat 1 tablespoon of olive oil in a pot.
Cook and brown your turkey meat. Season while cooking with salt, pepper, and cajun seasoning.
Drain when cooked and brown, leave a little fat if you want.
Transfer to a slow cooker or larger pot if you don't have one.
Pour your beans and crushed tomatoes in your pot with your turkey.
Dice onion and red pepper and sauté in olive oil on medium heat for about 4 minutes. You want them to be a little undercooked.
After cooking is done, pour remaining contents into the slow cooker and add all remaining seasonings and sauces. Stir until all ingredients are mixed well.
Cook for 2 hours on high for a slow cooker.
If using a large pot, bring to a boil, then reduce to a simmer. Simmer for 1 hour, if using a pot.
This is best enjoyed with cheese, sour cream, hot sauce, and more corn chips.