Chili Version 29 (seriously hot)

I love a good chili. Every time there is a new variation coming.

Every thing marked optional contributes to the spiciness. Skip it, if you want to cut down on the hotness.

Meat:

3 lbs of lean ground turkey

Spices:

1 chipotle pepper from a glas chopped

3 roasted peppers from a glas chopped

1 tsp ground allspice

1 tsp ground tumeric

1 tsp curry powder

1 tsp cumin

3 tbsp chili powder

1 tsp paprika

1 tsp dried chipotle pepper powder (spicy, optional)

1 dried bohut pepper (really spicy, optional)

1 fresh bay leaf

2 dried bay leaf

3 dried Guajillo pepper (spicy, optional)

2 Chile Arbol (spicy, optional)

1 pinch of thyme

1 pinch of clove

1 pinch of cinamon

Cans:

1 can drained corn

2 cans tomato sauce

1 can diced tomato

1 can roasted diced tomato

2 cans red kidney beans drained and rinsed

2 tsp tomato paste

Other:

1 medium onion

2 medium garlic cloves chopped

4 cups of water

3 tsp of Knorr Tomato Bullion

1/2 cup half&half

buttermilk

Optional for serving 

Sour cream

buttermilk

fresh chopped cilantro

In a big Dutch Oven add some veggie oil. Heat it up and add the chopped onion. Let them get translucent. Add the meat. Let it cook for several minutes. We want to get it all cooked before adding spices. Use a wooden spoon with flat top, so you can just cut it into smaller pieces.

Once all the meat is cooked and the liquid from the meat is almost gone add the 4 cups of water, 3 tsp of Knorr Tomato Bullion, all the spices. the corn, tomato sauce and all the diced tomatoes. Mix it all up. Bring it to a boil, then turn the heat down to low and let it all simmer for 90 min. Then add the tomato paste and beans, let it simmer for 15 more minutes. Add the half and half , let it simmer for 5 more minutes and done.

Serve with a spoon or two of sour cream, 2 tsp of buttermilk and some fresh chopped cilantro.

- Mahlzeit-