When I was in college, my communications professor once gave an illustration of how definitions of the same word can be drastically different for people by going around our classroom and asking what chili was to us. The answers varied from white chicken chili to tomato based meat and beans to my Hubby-to-be's rather complicated answer compile it yourself options of rice, noodles and chili meat. The Hubby's family has a great deal of various food allergies, so meals are a little more complicated for them than most people. The Hubby himself is allergic to beans, rice and tomato so chili is not something that we had ever made for ourselves until just recently. After feeling determined one day, I was able to find this recipe on AllRecipes for a chili that was not tomato based or dependent on beans. A month or so ago we made a pot from the recipe and, while it was very good, the stew meat made it feel more like a roast that was chili flavored than what I would call chili. The Hubby and I tried the recipe this time around with ground turkey (we typically opt for turkey over beef in these type of recipes, but I'm sure beef would work just as well) and I think it is going to be a perfect version of chili for our family. I hope your family likes it as well!
Inspired from: AllRecipes' Real Texas Chili
Course: Main Course
Prep Time: 40 Min
Cook Time: 2 Hr
Total Time: 2 Hr 40 Min
- 3 pounds ground turkey
- 3 cloves garlic minced
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 3 tablespoons all-purpose flour
- 1 tablespoon dried oregano
- 2 (14 ounce) cans beef broth divided
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 box elbow macaroni
- Shredded cheddar cheese optional
- Cook turkey in pot.
- When fully cooked, drain as much grease as possible.
- Reduce heat to medium and stir in the garlic.
- In a small bowl, combine the chili powder, cumin and flour.
- Sprinkle over the meat and stir until evenly coated.
- Crumble the oregano over the meat and pour in 1 1/2 cans of the broth.
- Add the salt and ground black pepper, stir together well, bring to a boil, reduce heat to low and let simmer, partially covered for about 90 minutes.
- Pour in remaining broth and simmer 30 minutes more.
- Cool, cover and refrigerate to allow the flavors to blend.
- Serve over cooked elbow macaroni.
Amount Per Serving
Estimated Calories: 626
- Current Mood:accomplished