Ground Turkey 2-3 pounds
Turkey Bacon 6 slices (if your not a bacon fan just don’t add bacon J)
Onion, med. Chop 1 ¼ cups (use more or less depending on your taste)
Garlic, minced 1 TBSP. (I use the little jar pre-minced garlic)
Ground Cumin 1 ½ TBSP.
Ground Chili Powder 1 ½ TBSP.
Paprika 1 TBSP
Back Pepper 1 tsp.
Salt 1 tsp.
Rotel (do not drain) 2 10 oz cans or 1 28.5 oz can (depending on how much tomato and pepper you want in your chili, also can use mild or hot depending on what you like.)
Tabasco 1 TBSP.
Worcestershire Sauce 1 ½ TBSP.
Beef Broth 1-2 Cans (depending on how liquidy you like your chili)
Sugar 2 TBSP. Or Sugar Substitute Equivalent
Olive Oil 1-2 TBSP
1. Saute Ground Turkey until brown. Make sure turkey is completely broken up, no big chunks.
2. Saute Turkey Bacon until cooked. Cook onions in Olive oil until soft, add garlic and cook briefly. Add Turkey to onion/garlic mixture. Stir in cumin, chili powder, paprika, black pepper, and salt.
3. Stir in Tabasco, Worcestershire Sauce, Beef Broth, Sugar (or sugar substitute), and rotel. Cook mixture until it boils; then turn down to low simmer and cook about 2 hours Stirring occasionally to keep from scorching.
4. Taste and Adjust seasoning, serve with shredded cheddar and chopped onions, or sour cream.
Alternate way of cooking, follow steps 1 and 2 and then add to a slow cooker along with the rest of the ingrediants in step 3 and cook on high for 2-3 hours or on low for 6-7 hours.