As the temperatures begin to plummet, warm up with a bowl of this mouthwatering chili that will keep you in the tailgating game all day long. Space heaters optional.
Makes 4 servings
Olive oil (enough to coat the bottom of a large sauté pan)
1/4 cup of Minced Garlic
1 lb. of ground turkey (You can also combo other meats also like pulled chicken, ground beef and ground pork.)
1/8 cup of granulated garlic
1/8 cup of granulated onion
1/8 cup of paprika
1/8 cup of ground cumin
A pinch of Italian seasoning
A pinch of ground coriander
A pinch of smoked sea salt
A pinch of ground pepper
2 16oz cans of organic vegetarian chili (if you cannot find organic canned veggie chili, a nonorganic one is also fine).
1 16oz can of cannellini beans rinsed and drained
14oz crushed tomatoes
1 6oz can of tomato paste
1/2 cup of homemade or jarred tomato sauce of your choosing
1/4 cup of BBQ sauce (homemade or brand of your choosing)
1/4 cup of ketchup
6oz can of Sapporo Premium
Cover the bottom of large sauté pan with olive oil and add minced garlic. Season ground meat with pinches of granulated garlic, onion and chili powder and salt and pepper. Brown ground meat in large pan with heat turned up about half way so not to burn meat and spice mixture.
Once meat is browned, transfer to slow cooker. Add canned chili or soaked beans and the rest of all spices, sauces, paste and beer. Stir in crock pot to blend all ingredients together. Set cooker to low and timer to 8 hours.
After 8 hours, cooker will switch to warm if you are not serving right away. Make sure to stir every hour or so, so chili doesn’t stick and tomato based products don’t burn. Feel free to top with chopped up cooked bacon, fried onions, shredded cheese, sour cream, scallions or anything you like. Serve with tortilla chips.