Chipotle Pepper Turkey Chili

Smoky, spicy turkey chili just in time for the cooler months ahead that will warm you right up from the first bite to the last.

In my neck of the woods our first cold front has come through (FINALLY)  and it been in the 50's at night and 70's in during the daytime. Where I live that is the beginning of Autumn.

Since is cooler outside that is when my family starts to have chili at least once a week or every other week. Its quick, easy, fast and delicious.

This is one meal that I remember eating a lot growing up and loved eating. It always made me feel like a warm hug while I eat it.

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Chipotle Pepper Turkey Chili

Time

Prep: 5 minutes
Cooking: 3 to 5 hours

Ingredients

2 pounds (32 ounces) Ground Turkey Meat
48 ounces (6 cups) Tomato Sauce
1 6 ounce can Tomato Paste
3 cups Water
1/2 cup Dark Chili Powder
1 Tablespoon Chipotle Pepper, can use less if you would like less spice
2 Tablespoons Granulated Garlic
1 Tablespoon Granulated Onion
1 Tablespoon + 1 teaspoon Cumin
2 teaspoons Mexican Oregano, can use regular oregano
1 Tablespoon Paprika
2 teaspoons Sea Salt
2 teaspoons Celery Salt
1 teaspoon Black Pepper
Sour Cream
Cheddar Cheese
Corn Chips

Tip:
Combine the sauce and spices together the night before and let it sit overnight covered.

Slow Cooker Method
1. Combine tomato sauce, tomato paste, dark chili powder, chipotle pepper, granulated garlic, granulated onion, cumin, oregano, paprika, sea salt, celery salt and black pepper. Add water to tomato sauce cans then add to chili sauce.
2. Brown ground turkey in a separate pan then transfer into slow cooker.
3. Turn on low for 5 hours (recommended) or high for 3 hours. Stir occasionally.
4. 30 minutes before serving, turn off the heat and let it sit to thicken and cool.

Stove Top Method
1. Brown turkey meat in large stock pot.
2. Add tomato sauce, tomato paste, dark chili powder, chipotle pepper, granulated garlic, granulated onion, cumin, oregano, paprika, sea salt, celery salt and black pepper. Add water to tomato sauce cans then add to chili sauce.
3. Bring to a boil then lower the temperature to low and let simmer for 2 to 3 hours. Stir often so it won't burn on the bottom.
4. Take the pot off the heat and let it cool for 30 minutes before serving.

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