Ok, let me start off by saying this is not a 30 minute meal.
30 minutes is the time you will actually spend in the kitchen, but if it’s already 5:30 and you need dinner on the table by 6 it ain’t happening with this recipe.
Also keep in mind, this recipe was designed with feeding a household of 6 in mind, possibly with guests and still have leftovers. I bring it to pot luck type things, and cook it for my Boy Scout troop when we are camping.
One batch is a lot of food, just so you have been warned.
On the plus side, it goes really well into freezer bags. Just thaw before reheating or it turns into glop.
Alrighty, here’s what we are going to do.
First fire up your imaginations, because all the pics I took were on my phone when I plugged it into my computer to charge, wherein it promptly erased everything and put a new version of the iPhone software on in its place.
Don’t blame me, blame Apple.
Anyhow, we are going to be doing several things at once here. I’ll divide it up into groups.
Grab yourself 3lbs of ground turkey that you already thawed out. I suppose you could use some other kind of meat, or possibly even a meat substitute. I honestly don’t know how it would come out though. Never tried it with anything but turkey.
Take the turkey and brown it with a bit of cooking spray, drain and put it in the big pot.
That was the easiest one, but the others are not much harder.
Take one medium white onion and dice it up as fine as you can. Then take one medium-sized jalapeno pepper seed it and dice it. (Rubber gloves are you friend for this step, especially if you wear contacts like me)
Put the onion and pepper in a skillet with a bit of oil and saute over medium heat until the onions begin to get translucent. I also shake on some garlic salt during this, probably about a half teaspoon or so, I never actually measured it. Also, I use olive oil when I cook. Your mileage may vary.
Once they are ready, toss them in the big pot as well.
Boil some water, once it’s rolling good add 2 cups of elbow noodles (measured dry of course). Cook for 7 minutes and then drain.
I’m pretty sure you can handle this part without detailed instructions.
Once drained, add to the big pot.
Group four (also known as the big pot)
Take a good large pot, I use the same stock pot I boil whole ears of corn in, and set it on the counter.
Bust out your can opener and put three 14-16 oz cans of chili beans, three 14.5 oz cans of peeled diced tomatoes, two cans of water (use the ones from the chili beans, you’ll rescue extra sauce as well) and one package of store-bought chili seasoning dust (I use McCormick medium heat, grab what you prefer) into the stock pot.
Once all four groups are dumped into the pot, stir it all up, cover it up, and simmer over medium heat for at least 30 minutes, but all day works too.
Serve with buttered bread, crackers, and/or corn bread for an awesome meal that really sticks to your ribs.
Hope you like it.