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Author Topic: The best freaking chili I have ever had...  (Read 2001 times)
Mike Irwin
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« on: January 14, 2019, 01:54:33 PM »

This recipe is adapted from a recipe I saw on You Tube. I changed it a bit to adapt it to my chili style. This Is for the crock pot but can be made on the stove top.

It's long, but the results were nothing short of absolutely incredible. The flavor is head and shoulders above anything I've either made or had before.

Prior to starting, fill the bowl of your crock pot with hot water and set it to high to preheat.

Step 1

2 pounds ground turkey
2 packs regular chili seasoning mix (McCormickĺs or WalMart) This is in addition to the extra spice added later
2 cans petite diced tomatoes with oregano and garlic
1 can tomato sauce
1 large onion, medium dice
2 to 3 tablespoons minced garlic
2 medium jalapeno peppers, diced


Brown the turkey in oil in a hot pan.
When turkey is mostly browned, move it to the side of the pan, turn the heat down, and add the onion along with a large pinch of salt.
Sweat the onion until it turns translucent.
Add the garlic and cook a few more minutes, being careful not to burn it.
Add the jalapeno peppers
When the peppers have softened, add the chili spice packets and the tomatoes and tomato sauce.
Stir to combine well.
Turn the heat up and bring to a boil.
Turn the heat down and simmer for 10 - 15 minutes.







Step 2.

Drain and rinse 3 cans of beans. I prefer a combination of black and white navy.
Empty the crock pot and add the chili base, leaving the heat on high.
Add the beans.
Cover and cook on high for about 2 hours.

Step 3.

3 T Chili powder
3 T Onion power
1 T Garlic powder
1 T dried oregano
1 T dried basil
Rosemary (optional)
1 t cayenne pepper
1 t Cumin
2 packets Sazon Goya
Juice and zest of 1 lime
Juice and zest of 1 lemon

Add all juice, zest, and spices, mix well, turn heat back to low, and cook for an additional 4 to 6 hours, stirring occasionally.

Note: If at this point your chili is too watery, leave the heat on high and take the lid off for about an hour.


Step 4.

About an hour before serving, chop a large handful of cilantro, including stems. Mix into the chili.

Serve with additional cilantro, onions, sharp cheddar cheese, or sour cream.
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Ron
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« Reply #1 on: January 15, 2019, 07:44:49 AM »

... and here I thought I was thinking outside the box using Sazon in my chili.

Nothing new under the sun.

I mix up my own blend though, I donĺt use store bought.

Instead of taco seasoning Iĺll use my Sazon and add a bit of heat with pepper flakes.

Iĺve heard it is good as a rib rub also but havenĺt tried it yet.
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Mike Irwin
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« Reply #2 on: January 15, 2019, 10:24:22 AM »

The first ingredient in the Goya sazon I bought?

MSG...
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MillCreek
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« Reply #3 on: January 15, 2019, 12:52:14 PM »

Up until this very moment of reading this recipe, I had never heard of Sazon Goya.  It sounds interesting from what I read on Google, so I am going to have to look for it in the Hispanic aisle of the store.
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Ron
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« Reply #4 on: January 16, 2019, 10:38:27 AM »

It is pretty easy to mix up your own without the msg.

The only ingredient that is unusual and hard to find is ground annatto.

A nearby Mexican grocery carries it in stock.




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Ron
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« Reply #5 on: January 16, 2019, 10:41:50 AM »

Ronĺs Sazon

1 tbs ground coriander

1 tbs ground cumin

1 tbs ground annatto

1 tbs garlic powder

2 tsp oregano

1 tsp black pepper

Salt to taste, I use 2 tsp. per batch

Iĺll add 2 tbs of Sazon to 1lb ground beef for taco meat, adding water as needed while cooking.

Originally I made this up to use as a rub for steak tacoĺs. Works great for that also.
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Mike Irwin
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« Reply #6 on: January 16, 2019, 10:47:14 AM »

Nice. I'm going to give that a try.

As for the Annatto.... Amazon.
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Kingcreek
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« Reply #7 on: January 16, 2019, 12:25:55 PM »

Only problems I see are
1. It doesn't start with bacon. (Mine does)
And 2. Turkey? What's with that? Should be venison or beef.
(A minor 3. the apparent omission of a dollop of chopped green onion and sour cream on top just before serving.)
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Mike Irwin
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« Reply #8 on: January 16, 2019, 12:34:46 PM »

Maybe you missed this?

"Serve with additional cilantro, onions, sharp cheddar cheese, or sour cream."

As for your other complaints...

AH MAH GERDS! ITS AINTNOTGOT NO BEEFZ!

Yeah, some of us don't like ground beef all that much. Pardon me for having differing tastes.

As for bacon, bacon is good, but I still don't understand why people get their rods so rammed for bacon.
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Kingcreek
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« Reply #9 on: January 16, 2019, 07:53:15 PM »

I never used ground beef. Always cut small cubes of venison or beef, tossed with flour salt and pepper before searing in bacon grease.
And yes I missed the part with the sour cream etc my apologies
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Mike Irwin
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« Reply #10 on: January 17, 2019, 04:18:40 AM »

"Always cut small cubes of venison or beef, tossed with flour salt and pepper before searing in bacon grease."

OK, good point, I have made it with cubed chuck before, and that's OK. But, I still like turkey better.

Maybe I'll make a batch with chicken thighs this weekend...  Evil
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« Reply #11 on: January 17, 2019, 07:43:25 AM »

I haven't made chili in a while; think I'll make some this weekend.  I don't really have a recipe I just wing it, but it goes something like this:

I simmer some dried peppers (ancho and guajillo, puya, or New Mexico), then blenderize them with the cooking water to make a thin paste.  That's most of the flavoring.  I adjust with garlic, oregano, cumin, salt, and a little black pepper.  I add onions, of course, and usually some beans and maybe a little corn.  Sometimes a little canned tomatoes but not much.

I will stop by Aldi  and see if they have carne picata (sp?) meat, and use a mixture of that and hamburger from the freezer.

The peppers are also good poured over chicken thighs and baked.  Throw in a couple of garlic cloves when you stew the peppers. Also, strain the seeds and skins out with a sieve after you blend it.
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Ron
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« Reply #12 on: January 17, 2019, 08:32:08 AM »

I've never simmered the dried peppers, I'll have to try that. I frequently toast them, chop them up then add to the onions etc that cook up before adding the meat.


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Kingcreek
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« Reply #13 on: January 17, 2019, 09:26:01 AM »

http://www.armedpolitesociety.com/index.php?topic=53644.0
2 years old but back to life
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Mike Irwin
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« Reply #14 on: January 18, 2019, 06:15:31 AM »

Temperature is going to absolutely bottom out starting Sunday.

That means it's time for another pot of chili.

For this one I'm going to soak the beans.
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« Reply #15 on: January 20, 2019, 03:17:29 PM »

Turkey chili - this place has really gone downhill.

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Mike Irwin
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« Reply #16 on: January 22, 2019, 04:29:52 AM »

Turkey chili - this place has really gone downhill.



We let you in here, which means that there never were really any standards in the first place.
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Mike Irwin
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« Reply #17 on: January 22, 2019, 04:30:31 AM »

Second pot of this chili made yesterday, and once again, it's absolutely awesome.

Simply incredible.
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Ron
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« Reply #18 on: January 22, 2019, 05:58:40 AM »

Second pot of this chili made yesterday, and once again, it's absolutely awesome.

Simply incredible.

With or without msg?
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« Reply #19 on: January 22, 2019, 06:13:48 AM »

With MSG in the Sazon. I'll get around to making my own Sazon at some point in the future.
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« Reply #20 on: January 22, 2019, 06:17:46 AM »

I put 2 or 3 of the small beef bullion cubes in mine instead of using salt.  I don't know if they have MSG or not (I don't think so, but they kinda taste like it)
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Mike Irwin
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« Reply #21 on: January 24, 2019, 06:15:40 PM »

Don't know if bullion cubes have MSG in them or not. I generally use the Goya chicken bullion powder.
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Mike Irwin
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« Reply #22 on: January 27, 2019, 02:42:20 PM »

The second ingredient in Goya's powdered chicken bullion is MSG.
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