Recipes and food from a Hapa household

this chili is better the next day! i love serving this as frito pie (fritos, chili, and cheese).

serves 8-10

1 package of ground turkey (it’s usually 1.25 – 1.33 lbs), I like the non-breast ground turkey b/c it has dark meat
1 large onion, chopped
1 large green pepper, chopped
3 cloves of garlic, chopped (more if you like garlicky stuff)
1-2 jalapenos, seeded and chopped (if you like it spicier you can: 1) use the seeds 2) add more jalapenos or 3) use different chilis)
1 large can of crushed tomatoes
1 can of tomato sauce (if you like a “smoother” background to the chili, you can substitute tomato sauce for the crushed tomatoes)
1 can of kidney beans (optional)
1 can of corn
chili powder (I don’t know how much, but it’s quite a bit, I’d like to say at least 2-3 tbsp)
cumin (maybe 1 tbsp, I’m not sure)
oregano (maybe 2 tsp)
salt
sugar
cayenne pepper

1. season the ground turkey with some salt and chili powder; it gives flavor to the meat.
2. brown the meat a stock pot or large pot over medium high heat. remove the meat.
3. reduce the heat to medium. add enough oil to just coat the bottom of the pot.
4. saute the onion, green pepper, garlic, and jalapenos in the pan until they are soft and tender (about 10 minutes).
5. add the turkey, crushed tomatoes, tomato sauce. season the mixture with the chili powder, cumin, oregano, salt, and sugar. (since my measurements are approximate, you might want to taste as you’re mixing it all together). if the chili is too thick, you can add chicken stock or water to thin it out.
6. turn the heat to medium-low to low and let simmer, covered, for 1 hour.*
7. add the corn and kidney beans and let it heat through (about 10 minutes).
8. serve with cheese, frito lays, and whatever you like.

* for me, i think the chili tastes best when you let it cool and then refrigerate it overnight to let the flavors meld.